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10 servings
suggest servings
| 1/4 | cup | lard | |
| 2 | medium | onions | chopped |
| 2 | each | green bell pepper | chopped |
| 1 | each | celery stalk | chopped |
| 2 | each | garlic cloves | minced |
| 2 1/2 | pounds | stewing beef | |
| 2 | pounds | pork shoulder | chopped |
| 4 | cans | tomatoes | |
| 12 | ounces | pale ale | |
| 7 | tablespoons | chili powder | |
| 4 | each | jalapeno peppers | seeded, sliced |
| 1 | teaspoon | cayenne pepper | |
| 1 | teaspoon | cumin |
Melt lard in heavy large pot over medium heat.
Add finely chopped onions, bell peppers, celery, and garlic and sauté until onions are translucent, about 10 minutes.
Remove vegetables using slotted spoon and set aside.
Increase heat to high.
Add beef and pork; sprinkle with salt and pepper.
Cook until browned, stirring frequently, about 10 minutes.
Return vegetables to pot.
Add tomatoes, ale, chili powder chilies, cayenne and cumin.
Reduce heat, cover partially and simmer 2 hours, adding reserved tomato liquid if chili appears dry.
Taste and adjust seasoning with salt and pepper.
Uncover and simmer until thickened and meat is tender, 2 more hours.
Season chili with hot pepper sauce.
Serve with green onions, cheddar cheese, avocado and sour cream.
| % Daily Value* | |
| Total Fat 41.0g | 63% |
| Saturated Fat 15.0g | 77% |
| Trans Fat 0.0g | |
| Cholesterol 185mg | 62% |
| Sodium 195mg | 8% |
| Total Carbohydrate 7.0g | 2% |
| Dietary Fiber 3.0g | 10% |
| Sugars 2.0g | |
| Protein 54.0g | 108% |
| Vitamin A | 32% | Vitamin C | 42% | |
| Calcium | 5% | Iron | 30% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
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General:Garlic is the dried root of Allium sativum, a member of the lily family. Garlic grows in a bulb that consists of a number of cloves. Each clove is protected by a layer of skin, but all are held together in one larger unit by additional layers of s...
Great recipe. It is my basic chiken stock recipe and works well. Just make sure that you reduce the broth after lifting the fat off. Broth should gell slightly in the fridge. Good recipe. Can't go wrong and you can add whatever you want to suit your tastes..
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