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Charlie's Chili
20 Servings
100% would make this recipe for Charlie's Chili again.
This a wonderful, warming beef chili that will satisfy most chili lovers on a cold winter night. Take you time when making it and use the best ingredients available to you.
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Charlie's Chili Ingredients
1/2 cup
vegetable oil
or lard
9 tablespoons ground mild red chili Santa Cruz brand (if available)
3 medium
onion
s coarsely chopped
3 tablespoons
cayenne
pepper
2 large
green bell pepper
s seeded, coarsley chopped
2 teaspoons ground
cumin
2 stalks
celery
coarsely chopped
3
bay leaves
8 pounds ground chuck chili or coarse grind if possible
1 tablespoon hot
pepper
sauce
1 tablespoon
pepper
oncini pepper chopped
garlic
salt to taste
4 ounces chili
pepper
s, canned chopped, mild
onion
salt to taste
1 cup
black beans
, canned drained
salt and
pepper
to taste
2 cans stewed
tomatoes
15 oz cans
4 ounces
beer
1 can
tomato sauce
15 oz can
water
1 can
tomato paste
6 oz can
Instructions for Charlie's Chili
Heat the lard in a large heavy pot over medium-high heat. Add the onions, green peppers, celery, and pepperocini peppers. Cook. stirring, until the onions are translucent.
Add the meat to the mixture. Break up large pieces and cook, stirring occasionally, until the meat is evenly browned.
Stir in the remaining ingredients. Add just enough water to cover. Bring to a boil and lower the heat and simmer, uncovered, for 3 hours. Stir often. Taste and adjust seasonings.
Per Serving (excluding unknown items): 715 Calories; 54g Fat (69.4% calories from fat); 42g Protein; 11g Carbohydrate; 3g Dietary Fiber; 170mg Cholesterol; 485mg Sodium. Exchanges: 0 Grain(Starch); 6 Lean Meat; 1 1/2 Vegetable; 7 1/2 Fat; 0 Other Carbohydrates.
Main Ingredient:
Ground Beef
Cuisine:
American
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Ingredient Insight - look inside this recipe
Bay Leaves
Beer
Black Beans
Cayenne
Celery
Cumin
Garlic
Green Bell Pepper
Onion
Tomato Paste
Tomatoes
Vegetable oil
Superbowl
Beef
Spicy
Main Dish
Ground Beef
American
for
flavor
and
categorization
[I posted this recipe.]
charlieocarm
on Feb 28 2008 7:23AM
Total Time: 3:30
Active time: 0:00
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