Try this Tan's Chili Recipe recipe, or contribute your own.
Suggest a better description1. Chop all bell peppers, jalapenos, onions, and green onions.
2. Run the chipotles in a food processor until it’s a paste.
3. Put all of the above, plus the small can of green chilies into a large pot.
4. Add in the can of tomato sauce.
5. Add barely enough beer to cover the peppers, onions, etc. (With this quantity of ingredients, that’s usually just shy of three beers)
6. Simmer until all the veggies, etc. get really, really soft. (~20+ minutes on low heat)
7. While that pot is simmering away, cook all of your beef and sausage and drain fat.
(Veteran tip – it’s really tiring trying to break up all of that protein with a wooden spoon, especially after chopping all those vegetables. In recent years, I’ve just run it through the food processor. If you like a mixed texture, just grind some of it, and leave the rest in bigger chunks)
8. Add cooked proteins and chili powder, to the pot, and let it simmer on low for something like 20 minutes.
9. If you’re adding beans, add them now as well (rinsed/drained, of course).
In my opinion, 3-day old chili is better than same day chili, so I’ve taken to making it a few days in advance. So once the chili is done, let the chili come to room temperature and then stick it in the refrigerator for a couple of days.
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Serving Size: 1 Serving (508g) | ||
Recipe Makes: 8 Servings | ||
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Calories: 95 | ||
Calories from Fat: 3 (3%) | ||
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Amt Per Serving | % DV | |
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Total Fat 0.3g | 0 % | |
Saturated Fat 0.1g | 0 % | |
Monounsaturated Fat 0g | ||
Polyunsanturated Fat 0.1g | ||
Cholesterol 0mg | 0 % | |
Sodium 327.5mg | 11 % | |
Potassium 371.5mg | 10 % | |
Total Carbohydrate 13.2g | 4 % | |
Dietary Fiber 2.6g | 10 % | |
Sugars, other 10.6g | ||
Protein 2.2g | 3 % | |
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: 95
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