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Wild Mustang Chili

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Submitted by patburton

Layers of complex flavors are featured in this meaty (no beans) chili.

YIELD

16 servings

PREP

20 min

COOK

45 min

READY

70 hrs

Ingredients

3 ½ 1.6
POUNDS KG BEEF CHUCK
ground
3 3
MEDIUM MEDIUM ONIONS
chopped
4 4
EACH GARLIC CLOVES
minced *
3 86.7
OUNCES ML/G WHISKEY
2 57.8
OUNCES ML/G RUM
1 5
TEASPOON ML COCOA POWDER
4 6E+1
TABLESPOONS ML CUMIN
ground
½ 2.5
TEASPOON ML CLOVES
ground
½ 2.5
TEASPOON ML SAGE
ground *
1 1
EACH LEMON
juiced *
1 1
EACH JALAPEÑO PEPPER
seeded, chopped *
4 4
EACH JALAPEÑO PEPPER
whole *
1 ½ 355
2 473
CUPS ML TOMATO SAUCE
½ 118
CUP ML TOMATO PASTE
½ 118
CUP ML GREEN BELL PEPPERS
chopped

Directions

Sauté the meat, onions and Bell peppers together.

Add this to the large cooking pot into which you have combined all the other ingredients.

Bring to a boil for 2 to 3 minutes, reduce heat, and cook for 40 minutes.

Be sure to stir frequently.

Salt to taste. Raise heat to high and bring to a boil for 2 minutes.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 198g (7.0 oz)
Amount per Serving
Calories 402 57% from fat
 % Daily Value *
Total Fat 26g 39%
Saturated Fat 10g 50%
Trans Fat 0g
Cholesterol 103mg 34%
Sodium 133mg 6%
Total Carbohydrate 3g 3%
Dietary Fiber 2g 7%
Sugars g
Protein 57g
Vitamin A 6% Vitamin C 25%
Calcium 5% Iron 28%
* based on a 2,000 calorie diet How is this calculated?
 

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