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Name: Chili Pot
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Yield: 1
Cuisine: American
Ingredients: 1 ts Oregano Leaves; 2 c Chicken broth; 1 ts Garlic powder; 1/8 ts Dried Thyme Leaves; 1 1/2 ts Granulated sugar; 1/2 c Instant minced onion; 2 tb Vegetable oil; 3/4 ts Salt; 8 oz Tomato sauce; 1/3 c Chili powder; 2 tb Ground cumin; 3 lb Lean Beef Chuck; coarsely; 1 tb Paprika; 3/4 c Beer; 1/4 ts Black Pepper ground; 1/8 ts Rubbed Sage

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INGREDIENTS

1 ts Oregano Leaves
2 c Chicken broth
1 ts Garlic powder
1/8 ts Dried Thyme Leaves
1 1/2 ts Granulated sugar
1/2 c Instant minced onion
2 tb Vegetable oil
3/4 ts Salt
8 oz Tomato sauce
1/3 c Chili powder
2 tb Ground cumin
3 lb Lean Beef Chuck; coarsely
1 tb Paprika
3/4 c Beer
1/4 ts Black Pepper ; ground
1/8 ts Rubbed Sage

Servings

INSTRUCTIONS

In dutch oven or large pot or kettle, heat oil over medium heat. Add a third of the meat. Cook and stir until it loses pink color. Remove with slotted spoon to platter and repeat with remaining meat. Return meat and collected juices to pan along with the minced onion, chili powder, cumin, paprika, oregano, garlic, salt, thyme, sage, chicken broth, beer and tomato sauce (i.e. everything except sugar & pepper). Bring to a boil, reduce heat and simmer, partially covered for 1.5 hours, stirring occasionally. Just before serving, stir in the sugar and black pepper. Serve with a dollop of sour cream or spoon over beans, rice or pasta if desired. Makes about 6 to 8 servings Recipe by: O.C.Register Jan0589 "Prize-winning Chili Pot" Posted to recipelu-digest by "Christopher E. Eaves" on Mar 04, 1998

NOTES

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Chili Pot

1 ts Oregano Leaves
2 c Chicken broth
1 ts Garlic powder
1/8 ts Dried Thyme Leaves
1 1/2 ts Granulated sugar
1/2 c Instant minced onion
2 tb Vegetable oil
3/4 ts Salt
8 oz Tomato sauce
1/3 c Chili powder
2 tb Ground cumin
3 lb Lean Beef Chuck; coarsely
1 tb Paprika
3/4 c Beer
1/4 ts Black Pepper ground
1/8 ts Rubbed Sage

In dutch oven or large pot or kettle, heat oil over medium heat. Add a  third of the meat. Cook and stir until it loses pink color. Remove with  slotted spoon to platter and repeat with remaining meat. Return meat and  collected juices to pan along with the minced onion, chili powder, cumin,  paprika, oregano, garlic, salt, thyme, sage, chicken broth, beer and tomato  sauce (i.e. everything except sugar & pepper). Bring to a boil, reduce heat  and simmer, partially covered for 1.5 hours, stirring occasionally. Just  before serving, stir in the sugar and black pepper.    Serve with a dollop of sour cream or spoon over beans, rice or pasta if  desired.    Makes about 6 to 8 servings    Recipe by: O.C.Register Jan0589 "Prize-winning Chili Pot"    Posted to recipelu-digest by "Christopher E. Eaves" <cea260@airmail.net> on  Mar 04, 1998

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Nutrition

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Serving Size: 1 Serving (5542g)
Recipe Makes: 1 Servings

Calories: 1531
Calories from Fat: 365 (24%)

Amt Per Serving		% DV

	Total Fat 40.6g	54 %
	Saturated Fat 4.3g	22 %
	Monounsaturated Fat 17.8g
	Polyunsanturated Fat 13.3g
Cholesterol 0mg		0 %
Sodium 20170.2mg		696 %
Potassium 13894.3mg		366 %
Total Carbohydrate 278.1g		82 %
	Dietary Fiber 80.8g	323 %
	Sugars, other 197.3g
Protein 65.2g		93 %
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: 1531

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