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Name: Chicagos 19-Alarm Chili
Prep time: 30 min
Cook time: 1 h
Total time: 1 h 30 min
Yield: 18
Cuisine: American
Ingredients: 6 lb Lean ground beef; Black Pepper freshly ground; Sour cream; 1 can Tomato puree No 10 can; 3 tb Oregano leaves whole; 1/2 c Chili powder or more; Salt to taste; 2 lg Onion chopped; Onion diced; 1 can Red kidney beans No 10 can; Cheddar cheese grated; 1 can Whole tomatoes No 10 can

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INGREDIENTS

6 lb Lean ground beef
Black Pepper ; freshly ground
=== TOPPINGS ===
Sour cream
1 can Tomato puree ; No 10 can
3 tb Oregano leaves ; whole
1/2 c Chili powder ; or more
Salt ; to taste
2 lg Onion ; chopped
Onion ; diced
1 can Red kidney beans ; No 10 can
Cheddar cheese ; grated
1 can Whole tomatoes ; No 10 can

Servings

INSTRUCTIONS

In a large pot bring the tomato puree and whole tomatoes to a slow boil. While this is heating, brown the ground beef with chopped onion. Add this to the tomato mixture. Add chili powder and simmer for 1 hour. Add oregano, salt and pepper to taste and simmer for another 15 minutes. Add kidney beans and simmer 30 minutes longer. Serve in a bowl with Cheddar cheese on top and a dollop of sour cream placed in the center. Diced onions complete the garnish. Comments: Everybody knows there is no such thing as a 19-alarm fire. Why, that would mean babies, lifeguards, bartenders, everyone would have to show up to fight it! However, this recipe from the Chicago Fire Department might actually require 19 alarms. If you dont know what a No. 10 can is, figure on just under a gallon. Recipe Source: THE FRUGAL GOURMET by Jeff Smith From the 12-04-1991 issue - The Springfield Union-News Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com -or- MAD-SQUAD@prodigy.net 07-27-1994 Recipe by: Jeff Smith

NOTES

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Chicagos 19-Alarm Chili

6 lb Lean ground beef
 Black Pepper freshly ground
 === TOPPINGS ===
 Sour cream
1 can Tomato puree No 10 can
3 tb Oregano leaves whole
1/2 c Chili powder or more
 Salt to taste
2 lg Onion chopped
 Onion diced
1 can Red kidney beans No 10 can
 Cheddar cheese grated
1 can Whole tomatoes No 10 can

In a large pot bring the tomato puree and whole tomatoes to a slow  boil. While this is heating, brown the ground beef with chopped  onion. Add this to the tomato mixture. Add chili powder and simmer  for 1 hour. Add oregano, salt and pepper to taste and simmer for  another 15 minutes. Add kidney beans and simmer 30 minutes longer.  Serve in a bowl with Cheddar cheese on top and a dollop of sour cream  placed in the center. Diced onions complete the garnish.    Comments: Everybody knows there is no such thing as a 19-alarm fire.  Why, that would mean babies, lifeguards, bartenders, everyone would  have to show up to fight it! However, this recipe from the Chicago  Fire Department might actually require 19 alarms. If you dont know  what a No. 10 can is, figure on just under a gallon.    Recipe Source: THE FRUGAL GOURMET by Jeff Smith From the 12-04-1991  issue - The Springfield Union-News    Formatted for MasterCook by Joe Comiskey, aka MR MAD -  jpmd44a@prodigy.com -or- MAD-SQUAD@prodigy.net    07-27-1994    Recipe by: Jeff Smith

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Nutrition

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Serving Size: 1 Serving (253g)
Recipe Makes: 18

Calories: 328
Calories from Fat: 145 (44%)

Amt Per Serving		% DV

	Total Fat 16.2g	22 %
	Saturated Fat 6.4g	32 %
	Monounsaturated Fat 6.9g
	Polyunsanturated Fat 0.9g
Cholesterol 98.6mg		30 %
Sodium 234mg		8 %
Potassium 867.7mg		23 %
Total Carbohydrate 12.1g		4 %
	Dietary Fiber 4.1g	16 %
	Sugars, other 8g
Protein 33.2g		47 %
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.

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Calories per serving: 328

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