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Add a photoServings: 10
Ingredients
- 2 Tbsp. Extra virgin olive oil
- 2 c. Finely minced onion
- 2 lb Grnd meat
- Â Â (preferably coarsely grnd sirloin)
- 3/4 c. Mild chili pwdr blend - (3 1/4 ounce) see * Note
- 56 ounce Italian plum tomatoes - (2 cans) crushed with juices
- 1 c. Beef broth fresh or possibly canned
- 64 ounce Pinto or possibly kidney beans - (4 cans) well liquid removed
- 1 Tbsp. Packed light brown sugar
- 1 Tbsp. Cider vinegar or possibly red wine vinegar
- Â Â Salt to taste
Directions
- * Note: You can order El Paso Chile Company's Mild Chili Pwdr from this address:
- In a 5-qt nonreactive Dutch oven or possibly flameproof casserole over low heat, hot the extra virgin olive oil. Add in the onions and cook, covered, stirring once or possibly twice, for 15 min. Add in the meat and cook, stirring occasionally, for about 15 min, or possibly till it is no longer pink. Add in the chili pwdr blend and cook, stirring once or possibly twice, for 5 min. Stir in the tomatoes and beef broth, raise the heat, and bring the chili to a boil. Lower the heat, partially cover, and cook, stirring often, for 30 min. The chili will be very thick.
- Stir in the beans, brown sugar, and vinegar. Adjust seasoning, adding salt to taste. Cook another 5 min, or possibly till heated through and steaming. The chili can be prepared up to 3 days in advance. Cold it completely and chill it, covered. Rewarm it over low heat, thinning it with water if necessary and stirring often.
- This recipe serves 10.
- Comments: For years Park and his sister Monica thought Norma had invented chili, her version was so good, and indeed it was this simple, classic (and quick!) recipe which inspired the company's first product - the same chili-pwdr-seasoning blend still sold today. Norma has refined her chili over the years and invested it with a full-bodied depth of flavor as well as a mild temperature which makes it particularly suitable for young palates. Because the cooking time is so short, if you do use the coarsely grnd chili beef which many Texans prefer, be certain it is from excellent, relatively tender meat (sirloin or possibly filet) and which the meat is scrupulously trimmed before it is grnd.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 393g | |
| Recipe makes 10 servings | |
| Calories 726 | |
| Calories from Fat 60 | 8% |
| Total Fat 6.81g | 9% |
| Saturated Fat 1.16g | 5% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 200mg | 8% |
| Potassium 3100mg | 89% |
| Total Carbs 128.14g | 34% |
| Dietary Fiber 33.4g | 111% |
| Sugars 10.84g | 7% |
| Protein 41.83g | 67% |
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