If you are using ribs, trim them of any excess fat. If you are using stewing meat, then cut the pieces into 1 1/2 inch of so pieces.
Mix the ingredients for the chili mix. Put the flour in a clean paper bag, and add 1 tablespoon of the chili mix.
Heat the bacon fat in a large skillet. Add the onion and garlic, and saut? until translucent.
Meanwhile, put the meat into the bag and shake it all about to completely cover the meat.
Add 1/2 teaspoon to the onion mixture and stir it up.
In batches, sear the meat in the pot, moving it around so they all get a little of the onion/chili mixture on them. Don't crowd the pot. When all the meat has been seared, return it to the pot and take it off the heat.
In a blender, put the jalapeno and green chilies with the chicken base and hot water.
Char the tortillas on the stove top, then break them up into the blender.
Puree the mixture, then add that to the meat in the pan.
Put on low heat, cover, and stew until the meat is tender, about 30 to 45 minutes.
Add the pearl onions and the Armenian red pepper sauce, and stir to combine.
When making the chili mix, adjust the heat by the amount of cayenne.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (341g)|
|Recipe Makes: 1|
|Calories from Fat: 161 (31%)|
|Amt Per Serving||% DV|
|Total Fat 17.9g||24 %|
|Saturated Fat 5.7g||28 %|
|Monounsaturated Fat 6.9g|
|Polyunsanturated Fat 3.6g|
|Cholesterol 85.5mg||26 %|
|Sodium 311.5mg||11 %|
|Potassium 720.2mg||19 %|
|Total Carbohydrate 59.5g||18 %|
|Dietary Fiber 8.6g||34 %|
|Sugars, other 50.9g|
|Protein 30.1g||43 %|
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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: 513
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