Jay Pennington’s Prize-winning Chili
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Mexican | Chili | 16 | Servings |
INGREDIENTS
| 1 | T | Oil, cooking |
| 3 | Onions | |
| 2 | Bell pepper, s | |
| 2 | Celery stalks | |
| 3 | Garlic cloves | |
| 8 | lb | Beef round, coarse grind |
| 40 | oz | Tomato sauce |
| 40 | oz | Tomatoes, stewed |
| 6 | oz | Tomato paste |
| 5 | c | Water |
| 4 | oz | Chile salsa |
| 1 | Jalapeno pepper | |
| 8 | T | Red chile, hotground |
| 4 | T | Red chile, mildground |
| 4 | oz | Whole green chiles |
| 1 | T | Cumin, ground |
| 1 | t | Oregano, driedpref. Mexican |
| 3 | T | Salt |
| Pepper |
INSTRUCTIONS
Heat the oil in a heavy 10- to 12-quart pot over medium heat. Add the onions, bell peppers, celery and garlic. Cook, stirring, until the onions are translucent. Add the meat to the pot a little at a time, stirring occasionally, until the meat is evenly browned. Stir in the remaining ingredients. Bring to a boil, then lower heat and simmer, uncovered, for 2 1/2 to 3 hours. Stir often. Taste and adjust seasonings. NOTE: Chile salsa is a relish made from equal parts of finely chopped raw onion, tomatoes (peeled, cored, seeded, and finely chopped) and canned chopped green or pickled jalapeno chiles. It is widely available in supermarkets and specialty foods stores. From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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Nutrition (calculated from recipe ingredients)
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Calories: 70
Calories From Fat: 11
Total Fat: 1.3g
Cholesterol: 0mg
Sodium: 1964mg
Potassium: 581.8mg
Carbohydrates: 14.3g
Fiber: 3.1g
Sugar: 8.4g
Protein: 2.7g