Don't miss another issue…      Subscribe

Bullard's Best Yet Chili

 
Bullard's Best Yet Chili
21

Bullard's Best Yet Chili recipe

Yield

6

servings

Prep

10

min

Cook

50

min

Ready

1

hrs

Trans-fat Free, Good source of fiber
 

Ingredients

¼ pound pinto beans
or kidney beans
14 ounces tomatoes
¾ pound onions
chopped
½ pound green bell peppers
chopped, or celeries
1 tablespoon vegetable oil
2 each garlic cloves
¼ cup cilantro
¼ cup butter
1 ¼ pounds venison
½ pound pork
¼ cup chili powder
*
1 tablespoon salt
1 teaspoon black pepper
1 teaspoon cumin seeds

Directions

Wash beans and soak overnight in water 2 above beans.

Cook in same water u ntil done; do not drain.

Add tomatoes and simmer for 5 minutes.

Sauté green peppers in salad oil for 5 minutes.

Add onions and cook until tender, stirring often.

Add garlic and cilantro. Melt butter in large skillet and sauté meat for 15 minutes.

Add meat to onion mixture and stir in chili powder.

Cook 10 minutes.

Add this to beans and the spices. Simmer covered for one hour; cook uncovered for 30 minutes.

Place beer near chili pot and call me.

 

* not incl. in nutrient facts

Add review

 

 

Comments

Nutrition Facts

Serving Size 316g (11.1 oz)
Amount per Serving
Calories 33244% of calories from fat
 % Daily Value *
Total Fat 16g 25%
Saturated Fat 7g 36%
Trans Fat 0g
Cholesterol 70mg 23%
Sodium 1302mg 54%
Total Carbohydrate 5g 5%
Dietary Fiber 3g 13%
Sugars g
Protein 68g
Vitamin A 16% Vitamin C 71%
Calcium 6% Iron 23%
* based on a 2,000 calorie diet How is this calculated?

 

Add Photo

Up to 1MB in size, .jpg format

 

Live Feed