Down Home Dig-In Chili
Yield
10 servingsPrep
10 minCook
4 hrsReady
4 hrsTrans-fat Free, Good source of fiber, Low Carb
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ¼ | cup |
lard
|
|
| 2 | medium |
onions
chopped |
|
| 2 | each |
green bell peppers
chopped |
|
| 1 | each |
celery stalks
chopped |
|
| 2 | each |
garlic cloves
minced |
|
| 2 ½ | pounds |
stewing beef
|
|
| 2 | pounds |
pork shoulder
chopped |
|
| 4 | cans |
tomatoes
|
*
|
| 12 | ounces |
pale ale
|
* |
| 7 | tablespoons |
chili powder
|
|
| 4 | each |
jalapeño pepper
seeded, sliced |
*
|
| 1 | teaspoon |
cayenne pepper
|
|
| 1 | teaspoon |
cumin
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 59 | ml |
lard
|
|
| 2 | medium |
onions
chopped |
|
| 2 | each |
green bell peppers
chopped |
|
| 1 | each |
celery stalks
chopped |
|
| 2 | each |
garlic cloves
minced |
|
| 1.1 | kg |
stewing beef
|
|
| 907.2 | g |
pork shoulder
chopped |
|
| 4 | cans |
tomatoes
|
*
|
| 346.8 | ml/g |
pale ale
|
* |
| 105 | ml |
chili powder
|
|
| 4 | each |
jalapeño pepper
seeded, sliced |
*
|
| 5 | ml |
cayenne pepper
|
|
| 5 | ml |
cumin
|
|
Directions
Melt lard in heavy large pot over medium heat.
Add finely chopped onions, bell peppers, celery, and garlic and sauté until onions are translucent, about 10 minutes.
Remove vegetables using slotted spoon and set aside.
Increase heat to high.
Add beef and pork; sprinkle with salt and pepper.
Cook until browned, stirring frequently, about 10 minutes.
Return vegetables to pot.
Add tomatoes, ale, chili powder chilies, cayenne and cumin.
Reduce heat, cover partially and simmer 2 hours, adding reserved tomato liquid if chili appears dry.
Taste and adjust seasoning with salt and pepper.
Uncover and simmer until thickened and meat is tender, 2 more hours.
Season chili with hot pepper sauce.
Serve with green onions, cheddar cheese, avocado and sour cream.
