I started with a basic chili recipe years ago and have built it into this recipe. My wife doesn't like anyone else's chili anymore, and she said it's not just brownie points, it's really good.
You can substitute lots of things in this chili. The meat can be any meat and it doesn't have to be ground. The beans can be switched for chili beans or any other bean.
Start by defrosting meat, chop vegetables while meat defrosts. Put all ingredients EXCEPT meat and onions in a large pot on the stove and turn to high.
Brown meat in a skillet with onions while all other ingredients are heating on the stove. Cook ground meat well done. Cut meat should only be seared on the outside (browned on outside) then add meat to pot.
Once chili comes to a boil reduce heat and simmer, about 3-4 hours.
Use non-canned beans to make it better. Just soak any of your favorite beans overnight and use those as opposed to canned. Fresh meat is always best and any of the veggies are best from the garden. Cook on an open (camp) fire for best flavor.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (412g)|
|Recipe Makes: 8 Servings|
|Calories from Fat: 58 (17%)|
|Amt Per Serving||% DV|
|Total Fat 6.4g||9 %|
|Saturated Fat 1.3g||7 %|
|Monounsaturated Fat 1.1g|
|Polyunsanturated Fat 1.9g|
|Cholesterol 20.4mg||6 %|
|Sodium 808.8mg||28 %|
|Potassium 1182.4mg||31 %|
|Total Carbohydrate 41.7g||12 %|
|Dietary Fiber 14g||56 %|
|Sugars, other 27.7g|
|Protein 35.5g||51 %|
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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: 339
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