I made this for a birthday party in the park - in November. It was great to lift the lid off the Nesco and have steaming hot chili with all the fixin's.
Soak the pinto beans in water over night. Drain them and set aside.
Mix chilies, black pepper and cumin together and set aside.
Heat large saute pan and add bacon fat. Let it melt, then add the onions and saute the onions until they are a translucent. Add half of the dry spice mixture, coat the onions, then add half of the meat. Break up into pieces and brown.
Meanwhile, get the Nesco set up and ready. Put it on 200. Put the beans in the Nesco.
When the first batch of meat is browned, add the contents of the pan to the Nesco on top of the beans. Return the pan to the stove and the remaining meat. Cut up the chipotle chilies and add them to the meat and the remaining dry spice.
When that bit of meat is browned, add it to the Nesco as well. Return the pan to the stove and add the Better than Bouillon and water. Stir well and heat.
Add the pepper sauce, tomatoes, and tomato sauce to the Nesco. Stir all well. Add the stock, and the tomato paste.
Let the chili simmer, stirring occaisonally. If you need the beans to get soft sooner, then turn the heat up on the Nesco to 400 for about 10 minutes, then reduce it back to 200.
Add the corn about 15 minutes before serving. You can turn the Nesco off and keep it plugged in the keep the chili warm.
Make this for a crowd - perfect for the Nesco
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|Serving Size: 1 Serving (624g)
|Recipe Makes: 20
|Calories from Fat: 534 (65%)
|Amt Per Serving
|Total Fat 59.3g
|Saturated Fat 22g
|Monounsaturated Fat 20.5g
|Polyunsanturated Fat 2g
|Total Carbohydrate 29.9g
|Dietary Fiber 5.5g
|Sugars, other 24.3g
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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: 818
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