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Name: Chili Our Way
Prep time: 30 min
Cook time: 1 h
Total time: 1 h 30 min
Yield: 6
Cuisine: Mexican
Ingredients: 1 1/2 tb Cumin; 6 Dried hot chile peppers; 3 lb Boneless chuck, in 1/4 inch; 6 tb Rendered beef suet; 2 Onions, chopped; 1 Bay leaf; Hot chile peppers, seeded &; 4 Garlic; Accompaniments:; Onion chopped; Kidney or pinto beans; 1 lb Tomatoes, drained & chopped; 1 tb Unsweetened cocoa powder; Sour cream; Cheddar cheese, finely grate; Tortilla chips; 1/2 ts Oregano

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INGREDIENTS

1 1/2 tb Cumin
6 Dried hot chile peppers
3 lb Boneless chuck, in 1/4 inch
6 tb Rendered beef suet
2 Onions, chopped
1 Bay leaf
Hot chile peppers, seeded &
4 Garlic
Accompaniments:
Onion ; chopped
Kidney or pinto beans
1 lb Tomatoes, drained & chopped
1 tb Unsweetened cocoa powder
Sour cream
Cheddar cheese, finely grate
Tortilla chips
1/2 ts Oregano

INSTRUCTIONS

Heat a griddle or cast-iron skillet over mod-high heat until it is hot. Toast the chile peppers, turning them and not allowing them to burn, for 1-2 minutes. Let chile peppers cool until they can be handled, then seed them. Combine peppers with 1 cup water in a small saucepan. Bring to a boil, covered, simmer the mixture for 5 minutes. Puree the water and pepper in a food processor. In a large casserole, saute the chuck in 4 Tbsp beef suet over moderately high heat until it is lightly browned. Transfer meat to a bowl. Add to the casserole, the remaining suet, onions, and garlic, and cook the mixture over moderate heat, stirring, until the onions are softened. Add the cumin and cook the mixture over mod-low heat, stirring, for 1 minute. Add the chuck, chile puree, tomatoes, cocoa powder, bay leaf, and oregano, and combine the mixture well. Add water to cover barely. Bring to a boil and simmer, covered, stirring occasionally, and adding more water, if necessary, to keep the meat covered, for 2 hours longer. Add salt to taste, simmer uncovered for another hour. Discard bay leaf. Transfer the chili to a heated serving bowl and serve it with the sour cream, cheese, onion, chile peppers, beans and tortilla chips. a 1981 Gourmet chili favorite

NOTES

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Chili Our Way

1 1/2 tb Cumin
6 Dried hot chile peppers
3 lb Boneless chuck, in 1/4 inch
6 tb Rendered beef suet
2 Onions, chopped
1 Bay leaf
 Hot chile peppers, seeded &
4 Garlic
 Accompaniments:
 Onion chopped
 Kidney or pinto beans
1 lb Tomatoes, drained & chopped
1 tb Unsweetened cocoa powder
 Sour cream
 Cheddar cheese, finely grate
 Tortilla chips
1/2 ts Oregano

Heat a griddle or cast-iron skillet over mod-high heat  until it is hot. Toast the chile peppers, turning them  and not allowing them to burn, for 1-2 minutes.  Let  chile peppers cool until they can be handled, then  seed them. Combine peppers with 1 cup water in a small  saucepan. Bring to a boil, covered, simmer the mixture  for 5 minutes.  Puree the water and pepper in a food  processor. In a large casserole, saute the chuck in 4  Tbsp beef suet over moderately high heat until it is  lightly browned. Transfer meat to a bowl. Add to the  casserole, the remaining suet, onions, and garlic, and  cook the mixture over moderate heat, stirring, until  the onions are softened.  Add the cumin and cook the  mixture over mod-low heat, stirring, for 1 minute.  Add the chuck, chile puree, tomatoes, cocoa powder,  bay leaf, and oregano, and combine the mixture well.  Add water to cover barely. Bring to a boil and simmer,  covered, stirring occasionally, and adding more water,  if necessary, to keep the meat covered, for 2 hours  longer.  Add salt to taste, simmer uncovered for  another hour. Discard bay leaf. Transfer the chili to  a heated serving bowl and serve it with the sour  cream, cheese, onion, chile peppers, beans and  tortilla chips. a 1981 Gourmet chili favorite

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Nutrition

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Serving Size: 1 Serving (350g)
Recipe Makes: 6 Servings

Calories: 52
Calories from Fat: 16 (31%)

Amt Per Serving		% DV

	Total Fat 1.8g	2 %
	Saturated Fat 0.4g	2 %
	Monounsaturated Fat 0.8g
	Polyunsanturated Fat 0.4g
Cholesterol 0.8mg		0 %
Sodium 19.3mg		1 %
Potassium 113mg		3 %
Total Carbohydrate 8.4g		2 %
	Dietary Fiber 1.2g	5 %
	Sugars, other 7.2g
Protein 1.4g		2 %
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: 52

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