Sign in

with Email

Reset password


Not a member?
Join now for FREE!

by Ingredient
Search

Classic Wheat & Meat Chili

Empty starEmpty starEmpty starEmpty starEmpty star

Your rating

Recipe

Classic Wheat and Meat Chili recipe

 

Yield

16 servings

Prep

45 min

Cook

2 min

Ready

3 hrs

Ingredients

Amount Measure Ingredient Features
1 cup wheat grain
craked
*
¼ cup lard
Camera
2 onions
* Camera
1 ½ pounds beef
coarse grind
Camera
2 tablespoons red hot chili pepper, dried
hot, ground, or to taste
Camera
2 tablespoons red hot chili pepper, dried
mild, ground, or to taste
Camera
3 cloves garlic
Camera
½ teaspoon oregano
dried, mexican variety
Camera
2 teaspoons cumin
Camera
1 teaspoon salt
Camera
½ teaspoon chile caribe
*
8 ounces green chili peppers
diced
Camera
8 ounces tomato paste
Camera
32 ounces tomato juice
Camera

Ingredients

Amount Measure Ingredient Features
237 ml wheat grain
craked
*
59 ml lard
Camera
2 each onions
* Camera
680.4 g beef
coarse grind
Camera
3E+1 ml red hot chili pepper, dried
hot, ground, or to taste
Camera
3E+1 ml red hot chili pepper, dried
mild, ground, or to taste
Camera
3 each garlic
Camera
2.5 ml oregano
dried, mexican variety
Camera
1E+1 ml cumin
Camera
5 ml salt
Camera
2.5 ml chile caribe
*
231.2 ml/g green chili peppers
diced
Camera
231.2 ml/g tomato paste
Camera
924.8 ml/g tomato juice
Camera

Directions

In a heavy saucepan, boil the presoaked wheat, covered, for 1 hour in the water used for soaking. Add more water as the kernels cook, if necessary.

Melt the suet or lard in a large heavy pot over medium-high heat. Remove the rendered suet pieces, add the onions to the pot, and cook until they are translucent.

Combine the beef with the ground chile, garlic, oregano, cumin, and salt to taste. Add this beef-and- spice mixture to the pot with the onions.

Break up any lumps with a fork and cook, stirring occasionally, until the meat is evenly browned. Stir in the caribe, green chiles, tomato paste, and tomato juice.

Drain the wheat, reserving the liquid, and stir in the kernels. Bring to a boil, then lower the heat and simmer uncovered, for 1 hour.

If the chili begins to get too dry, add some of the liquid the wheat was cooked in. Taste and adjust seasonings.



* not incl. in nutrient facts Arrow up button

Comments


 

 

Nutrition Facts

Serving Size 133g (4.7 oz)
Amount per Serving
Calories 18355% from fat
 % Daily Value *
Total Fat 11g 17%
Saturated Fat 4g 22%
Trans Fat 0g
Cholesterol 40mg 13%
Sodium 231mg 10%
Total Carbohydrate 3g 3%
Dietary Fiber 2g 6%
Sugars g
Protein 26g
Vitamin A 14% Vitamin C 32%
Calcium 3% Iron 13%
* based on a 2,000 calorie diet How is this calculated?
 

Email this recipe