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Deadman's Chili

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Submitted by rovertoo

YIELD

6 servings

PREP

30 min

COOK

3 hrs

READY

4 hrs

Ingredients

2 ½ 1.1
POUNDS KG BEEF CHUCK
ground, coarse
¼ 59
6 6
CLOVES CLOVES GARLIC
minced
1 453.6
POUND G BEEF
boned, coarsely chopped
¼ 59
CUP ML CORNMEAL
yellow, fine
3 7.1E+2
CUPS ML TOMATOES
stewed, chopped
1 ½ 355
CUPS ML TOMATO PASTE
4 6E+1
TABLESPOONS ML CHILI POWDER
6 6
WHOLE WHOLE JALAPEÑO PEPPER *
1 ½ 7.5
TEASPOONS ML CAYENNE PEPPER
flakes
1 ½ 7.5
TEASPOONS ML SALT
4 6E+1
TABLESPOONS ML CUMIN
ground
1 15
TABLESPOON ML MOLASSES *
3 3
MEDIUM MEDIUM ONIONS
coarsely chopped
12 346.8
OUNCES ML/G BEER
1 5
TEASPOON ML ANGOSTURA BITTERS *
2 57.8
OUNCES ML/G TEQUILA
4 115.6
OUNCES ML/G SOUR MASH WHISKEY *
3 3
EACH EACH BAY LEAVES *

Directions

Cook meat, 1 clove of garlic and 1 onion together.

Mix all other ingredients except 1 tablespoon of cumin together and pour over meat in a large pot.

Bring slowly to a boil and stir continously until boiling.

Cook at a boil for 10 minutes and then lower heat to Medium Low for 15 minutes stirring several times.

Lower heat again to simmer and cook for 1½ -2 hours stirring frequently.

Add remaining cumin after cooking for 1 hour.

You may make this hotter by gashing the sides of the Jalapeno peppers and by adding more of them.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 857g (30.2 oz)
Amount per Serving
Calories 1583 54% from fat
 % Daily Value *
Total Fat 96g 147%
Saturated Fat 37g 185%
Trans Fat 0g
Cholesterol 393mg 131%
Sodium 1336mg 56%
Total Carbohydrate 17g 17%
Dietary Fiber 11g 45%
Sugars g
Protein 233g
Vitamin A 100% Vitamin C 103%
Calcium 22% Iron 117%
* based on a 2,000 calorie diet How is this calculated?
Trans-fat Free, High Fiber
 

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