Tom traditionally cooked beanless chili on New Year's Day. It is very hot as written. As the years have progressed, he has cooked it with fewer and fewer chilis to accommodate the grandchildren. He then puts the diced chilis on the side for the hard core folks. I have pinto beans on the side to add for those who prefer less meat. As Tom says, though, real chili is without beans. This recipe was from a magazine article and it was called "Green Bullets from Hell". I can no longer find it on the internet.
Saute beef. Then add onion and garlic and saute. Add all other ingredients except peppers and any hot sauces and cook slowly. Peppers should be cooked on the side in water whole or in a smaller batch of chili. They can be added on an individual basis or after the chili is cooked if more heat is desired. Only add Tabasco or hot sauces to taste depending on the crowd you have. A little can go a long way. Fresh peppers vary considerably in hotness from once batch to another.
Sometimes we top with diced vegetables and cheese. Have on hand as desired: shredded cheese, diced tomatoes, chopped green onions or sweet onions, diced mushrooms, chopped fresh cilantro.
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Serving Size: 1 Serving (348g) | ||
Recipe Makes: 10 Servings | ||
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Calories: 80 | ||
Calories from Fat: 4 (5%) | ||
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Amt Per Serving | % DV | |
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Total Fat 0.4g | 1 % | |
Saturated Fat 0.1g | 0 % | |
Monounsaturated Fat 0.1g | ||
Polyunsanturated Fat 0.2g | ||
Cholesterol 0mg | 0 % | |
Sodium 59.1mg | 2 % | |
Potassium 123.2mg | 3 % | |
Total Carbohydrate 16.3g | 5 % | |
Dietary Fiber 1g | 4 % | |
Sugars, other 15.3g | ||
Protein 0.8g | 1 % | |
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: 80
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