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World Championship Chili

 

8

Yield

4

servings

Prep

20

min

Cook

180

min

Ready

200

min

Trans-fat Free, High Fiber
 

Ingredients

3 pounds beef chuck
cubed
½ pound pork
ground
1 tablespoon all-purpose flour
1 tablespoon vegetable oil
cup onions
dehydrated, minced
½ teaspoon garlic
granulated
1 can beef stock
prefer veal stock if possible
*
2 cans chicken broth
*
8 ounces tomato sauce
½ teaspoon cumin
4 ounces green chili peppers
mild
1 each jalapeño pepper
seeded, deveined, minced
*
1 teaspoon black pepper
3 tablespoons chili powder
Phase ii
4 cans tomato sauce
*
¼ cup chili powder
*
2 tablespoons mild chili powder
*
2 tablespoons cumin
1 teaspoon garlic
granulated
1 teaspoon red hot pepper sauce
½ tablespoon brown sugar
1 x salt
to taste
*

Directions

Sauté meat in oil.

Drain and place in a 4-quart. cooking pot.

Add remaining imgrediemts from PHASE I and simmer covered, 1½ hours.

Uncover, add remaining ingredients and simmer 1½ hours.

 

* not incl. in nutrient facts

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Nutrition Facts

Serving Size 504g (17.8 oz)
Amount per Serving
Calories 152158% of calories from fat
 % Daily Value *
Total Fat 98g 150%
Saturated Fat 37g 185%
Trans Fat 0g
Cholesterol 407mg 136%
Sodium 708mg 29%
Total Carbohydrate 12g 12%
Dietary Fiber 7g 30%
Sugars g
Protein 236g
Vitamin A 54% Vitamin C 85%
Calcium 17% Iron 97%
* based on a 2,000 calorie diet How is this calculated?

 

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