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Alamo Chili

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A simple but savory chili made with succulent stewing beef, pinto beans and jalapeno peppers.













Trans-fat Free, High Fiber


2 pounds stewing beef
1 medium onions
1 can tomato sauce
2 cloves garlic
2 tablespoons chili powder
2 each jalapeño pepper
2 cups pinto beans
or white kidney beans
salt and black pepper
to taste


Trim the fat from the stew meat, cut into bite sized chunks and brown it.

Chop the onion and the jalapeno chili. Smash the garlic. Throw every thing but the beans into a pot, add water and simmer until meat is tender.

Put the beans into a pot with water and bring to a boil, turn the heat down and simmer until the beans are done.

Eat the chili and stomp the hell out of the beans.

Don't confuse this with "Rebel Chile" which also has the beans stomped out of it. I brought this recipe back from Mexico and it was said to be the one that Mexico used when they taught Texans how to make chili at the Alamo. I understand that to this day Texans do not put beans in chili.

TL: If it hasn't got a bean it must be Texas.


* not incl. in nutrient facts

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Nutrition Facts

Serving Size 191g (6.7 oz)
Amount per Serving
Calories 81451% of calories from fat
 % Daily Value *
Total Fat 46g 72%
Saturated Fat 18g 90%
Trans Fat 0g
Cholesterol 197mg 66%
Sodium 540mg 22%
Total Carbohydrate 10g 10%
Dietary Fiber 8g 33%
Sugars g
Protein 135g
Vitamin A 25% Vitamin C 25%
Calcium 10% Iron 50%
* based on a 2,000 calorie diet How is this calculated?


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