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Sam Huddleston's Chili

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Recipe

 

Yield

servings

Prep

20 min

Cook

90 min

Ready

110 min
Trans-fat Free, High Fiber

Ingredients

Amount Measure Ingredient Features
2 tablespoons cumin
whole
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2 medium onions
diced
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3 each garlic cloves
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1 x vegetable oil
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3 ½ pounds beef
lean, cut in 1/2 inch cubes
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2 tablespoons paprika
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6 tablespoons chili powder
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1 x water
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1 x salt
to taste
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1 x cracker meal
or, browned flour for tightener
*

Ingredients

Amount Measure Ingredient Features
3E+1 ml cumin
whole
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2 medium onions
diced
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3 each garlic cloves
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1 x vegetable oil
* Camera
1.6 kg beef
lean, cut in 1/2 inch cubes
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3E+1 ml paprika
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9E+1 ml chili powder
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1 x water
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1 x salt
to taste
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1 x cracker meal
or, browned flour for tightener
*

Directions

In a skillet, slightly toast the whole cumin.

To wake up the flavors crush them with a rolling pin.

Powdered cumin may be substituted, but do not toast.

Sauté onion and garlic in a little oil until transparent. In same skillet, add a little more oil and sear meat until it has a greyish color.

Put cumin, onion, garlic and meat in a large vessel.

Add paprika and chili powder, stirring to mix all ingredients, as you add enough water to cover.

Simmer for about 1½ hours, adding salt to taste after the chili has cooked somewhat.

Make a paste of the crackermeal or browned flour by mixing with a little water.

About 10 minutes before chili is ready, stir in this tightener, and cook until chili is thick.



* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 476g (16.8 oz)
Amount per Serving
Calories 118857% from fat
 % Daily Value *
Total Fat 75g 116%
Saturated Fat 29g 145%
Trans Fat 0g
Cholesterol 342mg 114%
Sodium 366mg 15%
Total Carbohydrate 5g 5%
Dietary Fiber 6g 24%
Sugars g
Protein 218g
Vitamin A 95% Vitamin C 25%
Calcium 12% Iron 84%
* based on a 2,000 calorie diet How is this calculated?
 

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