Don't miss another issue…      Subscribe

Deadman's Chili

 

84

Yield

6

servings

Prep

30

min

Cook

3

hrs

Ready

4

hrs

Trans-fat Free, High Fiber
 

Ingredients

2 ½ pounds beef chuck
ground, coarse
¼ cup green bell peppers
6 cloves garlic
minced
1 pound beef
boned, coarsely chopped
¼ cup cornmeal
yellow, fine
3 cups tomatoes
stewed, chopped
1 ½ cups tomato paste
4 tablespoons chili powder
6 Whole jalapeño pepper
*
1 ½ teaspoons cayenne pepper
flakes
1 ½ teaspoons salt
4 tablespoons cumin
ground
1 tablespoon molasses
*
3 medium onions
coarsely chopped
12 ounces beer
1 teaspoon angostura bitters
*
2 ounces tequila
4 ounces sour mash whiskey
*
3 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

Add review

 

 

Comments

Nutrition Facts

Serving Size 857g (30.2 oz)
Amount per Serving
Calories 158354% of calories 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?

 

Founded in 1996.

© 2021 Sean Wenzel & Infinite Networks Inc. All rights reserved.
171A Rink Street, Suite 148, Peterborough, ON, CA K9J 2J6 +1.888.959.4335

 

Live Feed