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Chili, Chuck Morford

 
21

Chili, Chuck Morford recipe

Yield

24

servings

Prep

30

min

Cook

10

min

Ready

10½

hrs

Trans-fat Free, High Fiber
 

Ingredients

2 pounds ground beef
15 ounces red kidney beans
15 ounces black beans
8 ounces tomato sauce
1 large yellow onion
chopped
5 cloves garlic
12 large jalapeño pepper
seeds removed
*
1 tablespoon paprika
1 tablespoon cumin
1 tablespoon garlic powder
1 tablespoon oregano
1 teaspoon cayenne pepper
½ teaspoon black pepper
salt
to taste
*
olive oil
to saute
*
onions
garlic and jalapenos
*

Directions

Chop the onions, peppers and garlic.

Sauté them in olive oil until the onions are browned.

Throw in the Beef and continue cooking until the beef is browned.

When done, throw the mixture along with all of the other ingredients, into a crock pot or stewing pot.

In the crock pot cook for 6 to 10 hours.

In the stew pot cook covered for about an hour and a half.

If more liquid is needed I like to add beer, but red wine is great too.

Notez: Frozen or canned corn can be added.

 

* not incl. in nutrient facts

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Comments

Nutrition Facts

Serving Size 96g (3.4 oz)
Amount per Serving
Calories 83341% of calories from fat
 % Daily Value *
Total Fat 38g 59%
Saturated Fat 14g 71%
Trans Fat 0g
Cholesterol 195mg 65%
Sodium 989mg 41%
Total Carbohydrate 17g 17%
Dietary Fiber 11g 43%
Sugars g
Protein 141g
Vitamin A 24% Vitamin C 34%
Calcium 21% Iron 67%
* based on a 2,000 calorie diet How is this calculated?

 

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