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Mouth of Hell Chili

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YIELD

6 servings

PREP

10 min

COOK

1 hrs

READY

2 hrs

Ingredients

1 1
LARGE LARGE ONIONS
chopped
2 3E+1
TABLESPOONS ML PEANUT OIL
2 907.2
POUNDS G BEEF BRISKET
2 473
CUPS ML TOMATOES
stewed
1 ½ 355
CUPS ML TOMATO SAUCE
1 5
TEASPOON ML MOLASSES
1 15
TABLESPOON ML CUMIN
ground
2 1E+1
TEASPOONS ML PAPRIKA
12 346.8
OUNCES ML/G BEER
3 3
EACH EACH GARLIC CLOVES
crushed
5 75
TABLESPOONS ML RED PEPPER FLAKES
1 5
TEASPOON ML SALT
2 3E+1
TABLESPOONS ML CAYENNE PEPPER
flakes
2 3E+1
TABLESPOONS ML MASA HARINA *
1 28.9
OUNCE ML/G TEQUILA

Directions

Sauté the onion and garlic in the oil.

Add the meat and sauté meat is browned.

Add all remaining ingredients except the tequila and cook for 1 hour 15 minutes.

When you serve it pour the tequila over the top of the chili.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 377g (13.3 oz)
Amount per Serving
Calories 677 63% from fat
 % Daily Value *
Total Fat 47g 72%
Saturated Fat 17g 86%
Trans Fat 0g
Cholesterol 139mg 46%
Sodium 515mg 21%
Total Carbohydrate 6g 6%
Dietary Fiber 4g 16%
Sugars g
Protein 80g
Vitamin A 70% Vitamin C 40%
Calcium 6% Iron 32%
* based on a 2,000 calorie diet How is this calculated?
Trans-fat Free, Good source of fiber
 

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