This was the chili we had for a Halloween party this year. It takes inspiration from a couple of books and adds a couple of twists. I love what Ancho chili does for the taste of a meaty dish, and the addition of molasses gives it a sort of dusky sweet flavor. I sometimes prefer chili without beans, but there's no reason not to add them if you'd like to. A double quantity served 20 or so with some to spare.
Brown Beef well in a heavy pan in batches and remove to a bowl. Brown sausage meat in batches and set aside, sauté onions and garlic until soft and browning. Add beef and sausage back to the pan and add remaining ingredients including the water from soaking the ancho chilis. Put on low heat covered for 2.5 - 3 hours or until meat is tender. Add water if necessary if it gets too dry. Season to taste.
If using ground pork rather than Italian sausage, add 1 tsp fennel seed, toasted and ground.
Serve with corn bread, tortillas, or rice, with sour cream, cilantro, and some pickled jalapenos on the side.
Serves 10-12 people.
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Serving Size: 1 Serving (224g) | ||
Recipe Makes: 10 Servings | ||
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Calories: 38 | ||
Calories from Fat: 3 (8%) | ||
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Amt Per Serving | % DV | |
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Total Fat 0.3g | 0 % | |
Saturated Fat 0g | 0 % | |
Monounsaturated Fat 0.1g | ||
Polyunsanturated Fat 0.1g | ||
Cholesterol 0mg | 0 % | |
Sodium 5.2mg | 0 % | |
Potassium 185.7mg | 5 % | |
Total Carbohydrate 8.8g | 3 % | |
Dietary Fiber 1.2g | 5 % | |
Sugars, other 7.5g | ||
Protein 0.7g | 1 % | |
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. |
Calories per serving: 38
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