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Glen's Green Floater Chili

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Recipe

 

Yield

6 servings

Prep

10 min

Cook

1 hrs

Ready

1 hrs
Trans-fat Free, High Fiber

Ingredients

Amount Measure Ingredient Features
3 pounds ground beef, extra lean
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2 pounds beef, steak
lean, cut in 1/4 inch cubes
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2 tablespoons garlic
minced
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2 large onions
coarsely chopped
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3 large sweet bell peppers
coarsely chopped
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4 large tomatoes
coarsely chopped
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1 pound mushrooms, canned
or fresh, thickly sliced
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50 each seranos chilies
whole, stemmed
*
25 each jalapeño pepper
whole, stemmed
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56 ounces tomatoes
chopped, whole
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12 tablespoons chili powder
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2 tablespoons cumin
ground
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2 tablespoons oregano
ground
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1 tablespoon paprika
ground
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1 tablespoon red pepper flakes
ground
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½ tablespoon marjoram
ground
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1 tablespoon salt
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69 ounces ranch style beans
these are pinto beans
*
45 ounces red kidney beans
dark, drained
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45 ounces red kidney beans
light, drained
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Ingredients

Amount Measure Ingredient Features
1.4 kg ground beef, extra lean
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907.2 g beef, steak
lean, cut in 1/4 inch cubes
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3E+1 ml garlic
minced
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2 large onions
coarsely chopped
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3 large sweet bell peppers
coarsely chopped
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4 large tomatoes
coarsely chopped
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453.6 g mushrooms, canned
or fresh, thickly sliced
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5E+1 each seranos chilies
whole, stemmed
*
25 each jalapeño pepper
whole, stemmed
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1618.4 ml/g tomatoes
chopped, whole
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1.8E+2 ml chili powder
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3E+1 ml cumin
ground
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3E+1 ml oregano
ground
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15 ml paprika
ground
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15 ml red pepper flakes
ground
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7.5 ml marjoram
ground
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15 ml salt
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1994.1 ml/g ranch style beans
these are pinto beans
*
1300.5 ml/g red kidney beans
dark, drained
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1300.5 ml/g red kidney beans
light, drained
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Directions

Start browning the meat in a LARGE pot.

Add the garlic.

Start chopping the vegetables in the order listed and add to the pot as you chop them.

Stir after each addition.

Add the peppers whole. DO NOT CUT UP! If you do, the chili will be brutally hot! Add in the juice from the canned tomatoes, and add the chopped can ned tomatoes.

Simmer all this for 2 to 3 hours. Add in the beans.

Simmer another 30 minutes to heat the beans and serve.

This is best made the day before, refrigerated, and then reheated before serving.

Serve the chile and add a "floater" or two for those who like their food hot.

NOTE: If you get to some point in adding ingredients that your pan starts to overflow, divide what you have into two pans, then split the remaining ingredients between the pots.

HINT: Adjust seasonings to your liking.

Adding more ground red pepper will make it hotter.

Adding more whole chiles will not make the chili itself any more ho tter, but you sure will have more green floaters! BEWARE: You can use other chiles that what I listed, but be very careful that teaspoon he ones you use do not have thin skins or they will break apart during cooking and the chile will be very hot!



* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 1183g (41.7 oz)
Amount per Serving
Calories 87617% from fat
 % Daily Value *
Total Fat 17g 26%
Saturated Fat 6g 30%
Trans Fat 0g
Cholesterol 141mg 47%
Sodium 3435mg 143%
Total Carbohydrate 35g 35%
Dietary Fiber 43g 172%
Sugars g
Protein 162g
Vitamin A 153% Vitamin C 103%
Calcium 25% Iron 93%
* based on a 2,000 calorie diet How is this calculated?
 

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