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Hard Hat Chili

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Submitted by jkenney

This recipe is a faily old (circa 1983) but reliable one, somwhere in between competition and eating and chili. It would be a good starter for any novice cook.

YIELD

8 servings

PREP

30 min

COOK

2 hrs

READY

2 hrs

Ingredients

3 1.4
POUNDS KG GROUND BEEF, LEAN
chuck tender preferred
4 115.6
OUNCES ML/G CHILI POWDER
2 3E+1
TABLESPOONS ML CUMIN
ground
1 15
TABLESPOON ML OREGANO
(mexican)
1 15
TABLESPOON ML GARLIC POWDER
2 1E+1
TEASPOONS ML CAYENNE PEPPER
0.6
TEASPOON ML HICKORY SMOKE SALT
(spice islands) *
1 1
CAN CAN TOMATO SAUCE
8 ounces *
1 5
TEASPOON ML CELERY SALT
5 75
TABLESPOONS ML ONIONS
(minced, dehydrated)

Directions

Brown meat and drain. Cover meat with water. Add onion and garlic.

Boil slowly for 30 minutes.

Add remaining ingredients. Simmer until meat is tender (about 1½ hours.)

* not incl. in nutrient facts Arrow up button

Comments


 

 

Nutrition Facts

Serving Size 388g (13.7 oz)
Amount per Serving
Calories 829 46% from fat
 % Daily Value *
Total Fat 42g 65%
Saturated Fat 15g 77%
Trans Fat 0g
Cholesterol 279mg 93%
Sodium 1141mg 48%
Total Carbohydrate 8g 8%
Dietary Fiber 12g 46%
Sugars g
Protein 182g
Vitamin A 176% Vitamin C 47%
Calcium 18% Iron 91%
* based on a 2,000 calorie diet How is this calculated?
Trans-fat Free, High Fiber
 

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