A hearty chili for the meat lovers of the family. Makes 12 quarts so enjoy for a day or two and freeze the rest for later.
Heat 2 tablespoons of olive oil in a 12 quart heavy wall stock pot on medium heat. Add the processed /diced onions; minced garlic; and finely chopped seeded jalapeno peppers. Mix in chipotle chili powder and ground cumin powder. Cook until onion is softened stirring occasionally.
Prepare the tomatillos by removing outer dried skin and wash. Slice and place on a sheet pan and roast in oven at 375 degrees until soft. Remove and blend or process until smooth. Add to stock pot when onions are softened.
Add chili beans without draining, tomato paste, diced tomatoes, drained garbanzo beans, drained kidney beans, salt, ground mustard, chili powder, stir well and adjust stove heat to maintain a simmer. Add water as needed to adjust thickness.
In a large skillet on high heat brown cubed stewing beef and add to stock pot, brown hamburger breaking up with wooden spoon as it browns, when done place on plate with paper towel and press another paper towel to remove excess grease, add to stock pot, repeat browning and degreasing for the Italian sausage and bacon.
Simmer with lid on for the next 4 hours tasting and adjusting seasoning and heat to personal preference.
Less expensive cuts of beef in place of stewing beef work well and tenderize during the long slow cooking, just trim the fat well and cut cross grain into bite size chunks.
Some people are very sensitive to jalapeno peppers, you may want to wear latex gloves while dicing and deseeding.
The flavor will improve with age so give it a day or so before you freeze the rest. Keeps well frozen for up to a few months.
Less expensive cuts of beef in place of stewing beef work well and tenderize during the long slow cooking, just trim the fat well and cut cross grain into bite size chunks.
Some people are very sensitive to jalapeno peppers, you may want to wear latex gloves while dicing and deseeding.
The flavor will improve with age so give it a day or so before you freeze the rest. Keeps well frozen for up to a few months.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (4866g) | ||
Recipe Makes: Servings | ||
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Calories: 8269 | ||
Calories from Fat: 5375 (65%) | ||
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Amt Per Serving | % DV | |
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Total Fat 597.2g | 796 % | |
Saturated Fat 230.3g | 1152 % | |
Monounsaturated Fat 262.8g | ||
Polyunsanturated Fat 41.1g | ||
Cholesterol 1950.7mg | 600 % | |
Sodium 7651.6mg | 264 % | |
Potassium 10234.7mg | 269 % | |
Total Carbohydrate 203.5g | 60 % | |
Dietary Fiber 60.6g | 242 % | |
Sugars, other 142.9g | ||
Protein 505.5g | 722 % | |
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: 8269
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