Try this Reno Red Chili recipe, or contribute your own.
Suggest a better descriptionJoe & Shirley Stewarts Championship Chili, 1979 Brown meat in oil or fat, adding black pepper to taste. Drain meat and add chili powder, cumin, MSG, garlic and chopped onion. Cook for 30 - 45 minutes using as little liquid as possible. Add water only as necessary. Stir often. Remove skins from boiled chile pods. Mash the pulp and add to meat mixture. Strain oregano tea, then add to meat mixture along with paprika, vinegar, 2/3 of the beef broth, green chiles, stewed tomatoes and Tabasco sauce. Simmer 30 - 45 minutes. Stir often. Dissolve masa flour into remaining beef broth then pour into chili. Simmer another 30 minutes, stirring often. Makes 1 potful. These recipes were posted to the fidonet COOKING echo by Wesley Pitts in August 1993, and edited for Meal-master import by David Harmon. File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/chili15.zip
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Serving Size: 1 Serving (2299g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 224 | ||
Calories from Fat: 65 (29%) | ||
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Amt Per Serving | % DV | |
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Total Fat 7.2g | 10 % | |
Saturated Fat 2g | 10 % | |
Monounsaturated Fat 2.9g | ||
Polyunsanturated Fat 1.6g | ||
Cholesterol 0mg | 0 % | |
Sodium 5055.5mg | 174 % | |
Potassium 1472.4mg | 39 % | |
Total Carbohydrate 21.8g | 6 % | |
Dietary Fiber 6.8g | 27 % | |
Sugars, other 15g | ||
Protein 22.3g | 32 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 224
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