Warm cumin seeds, crush and set aside.
Cook bacon in Dutch oven or large pot until crisp. Set aside.
Increase heat and brown beef cubes, remove with slotted spoon.
Lower heat to medium and brown onions.
Add spices, stir and cook briefly,
Crumble in bacon and add beef, tomatoes, broth, water and anchos.
Bring to boil, then simmer for at least 2 hours, longer if game goes to overtime.
I like to let it simmer for 3 - 4 hours, till meat is almost falling apart tender.
Can add water for good consistency.
Remove anchos and serve.
It's good now just wrapped in a fresh tortilla!
I usually skip the foo foo cumin operation and use powdered cumin. Almost the same.
Browning onions, almost caramelized, gives chili a very smooth and luxurious texture. This is not a gravy to put over enchiladas, etc!
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (333g)|
|Recipe Makes: 8 Servings|
|Calories from Fat: 401 (68%)|
|Amt Per Serving||% DV|
|Total Fat 44.5g||59 %|
|Saturated Fat 16.8g||84 %|
|Monounsaturated Fat 19.2g|
|Polyunsanturated Fat 3g|
|Cholesterol 131.5mg||40 %|
|Sodium 583.6mg||20 %|
|Potassium 785.6mg||21 %|
|Total Carbohydrate 9.4g||3 %|
|Dietary Fiber 2.7g||11 %|
|Sugars, other 6.8g|
|Protein 38.2g||55 %|
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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: 594
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