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Brownsville Chili

 
Brownsville Chili
7

Brownsville Chili recipe

Yield

32

servings

Prep

3

hrs

Cook

3

hrs

Ready

6

hrs

Trans-fat Free, High Fiber
 

Ingredients

1 pound pinto beans
rinsed
2 teaspoons salt
¼ pound bacon
minced, sliced
cup corn oil
6 pounds beef chuck
ground or a mixture of, various lean ground meats
8 cups onions
minced
8 cups tomato concasse
*
2 tablespoons salt
cup garlic
minced
2 tablespoons cumin
ground
1 tablespoon sugar
2 teaspoons red hot pepper sauce
cup jalapeño pepper
seeded, minced
*
2 teaspoons cinnamon
ground

Directions

Combine beans and water to cover in a saucepot, over a moderate flame.

Bring to a boil.

Simmer for 2 minutes remove from heat, cover, and allow to rest for 60 minutes.

Drain, rinse, and drain well.

Add 2 teaspoons salt, bacon, and water.

To cover place over a MODERATE FLAME.

Bring to a boil, reduce heat, and simmer for 2 HOURS.

Remove from heat.

Meanwhile, heat oil in a heavy stockpot or a LARGE saucepot, over a medium flame.

Add ground meat and onions, heat and stir to BROWN MEAT.

Add tomatoes, salt, garlic, chile powder, cumin, SUGAR, tabasco sauce, chiles, and cinnamon.

Bring to a boil, reduce heat, and simmer for 60 MINUTES.

Add beans and simmer for 30 to 45 minutes, stirring OFTEN Serve hot.

 

* not incl. in nutrient facts

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Nutrition Facts

Serving Size 149g (5.3 oz)
Amount per Serving
Calories 290363% of calories from fat
 % Daily Value *
Total Fat 203g 312%
Saturated Fat 75g 374%
Trans Fat 0g
Cholesterol 739mg 246%
Sodium 6122mg 255%
Total Carbohydrate 19g 19%
Dietary Fiber 12g 47%
Sugars g
Protein 406g
Vitamin A 1% Vitamin C 48%
Calcium 28% Iron 148%
* based on a 2,000 calorie diet How is this calculated?

 

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