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Original San Antone Chili

 

6

Yield

8

servings

Prep

10

min

Cook

3

hrs

Ready

4

hrs

Trans-fat Free, Good source of fiber
 

Ingredients

½ pound suet
2 pounds beef
1 pound pork shoulder
lean
¾ cup all-purpose flour
1 teaspoon salt
½ teaspoon black pepper
3 each onions
chopped
6 each garlic cloves
minced
1 ½ quarts beef stock
prefer veal stock if possible
*
4 each ancho chilies
*
1 tablespoon cumin
crushed

Directions

Remove suet and discard.

Cut meat into ½ inch cubes.

Combine flour, salt and pepper in brown papper bag.

Add meat and shake to coat. save remaining flour. Sear floured meat in hot fat, stirring to prevent sticking.

Add onions and garlic; cook and stir until soft.

Add beef stock or broth and bring to a boil; then reduce heat aand simmer slowly while preparing peppers Wash peppers under cold running water; remove stems and seeds.

Put in a sauce pan; cover with water and boil for 5 minutes.

Let steep 10 minutes. Lift out peppers and grind or purée, adding 1 cups water in which peppers were cooked.

Add to meat, cover and simmer 2 to 3 hours or until meat is tender.

Grind cumin seeds in a mortar and pestle or a heavy spoon in a cup; add to chili.

Add salt to taste. Mix flour saved from browning meat (about ? cup) with cold water; add to chili and cook 3 to 5 minutes to thicken.

 

* not incl. in nutrient facts

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Nutrition Facts

Serving Size 260g (9.2 oz)
Amount per Serving
Calories 79064% of calories from fat
 % Daily Value *
Total Fat 56g 86%
Saturated Fat 26g 129%
Trans Fat 0g
Cholesterol 168mg 56%
Sodium 508mg 21%
Total Carbohydrate 7g 7%
Dietary Fiber 3g 12%
Sugars g
Protein 98g
Vitamin A 35% Vitamin C 10%
Calcium 6% Iron 35%
* based on a 2,000 calorie diet How is this calculated?

 

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