Try this Patrick's Chili recipe, or contribute your own.
Suggest a better description1. In a large pot (4.5 qt or larger), brown the beef over medium heat, breaking ground meat into smaller pieces. Add a dash of salt and pepper while cooking to season the meat.
2. Optional: If overly fatty meat was chosen or at your discretion, drain off fat and/or rinse meat in a colander under very hot water to remove as much fat as possible.
3. Add the remaining ingredients to the pot and stir together to combine thoroughly.
4. Over medium heat bring to pot back to a simmer. Then reduce to low heat and continue simmering uncovered 50-60 minute, stirring occasionally.
** Covered pot will result in a higher water content to the final product.
For the meat, I always try to cut up a small beef roast, or another type of slow-cooking beef like pre-packaged stew meat. Just make sure it's cut up to chucks that are spoon-sized. You can also cook in an electric pressure cooker such as an Instant Pot. If doing so, cooking for 45 minutes on high-pressure results in fork-tender meat.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (35g) | ||
Recipe Makes: 20 Servings | ||
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Calories: 5 | ||
Calories from Fat: 1 (20%) | ||
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Amt Per Serving | % DV | |
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Total Fat 0.1g | 0 % | |
Saturated Fat 0g | 0 % | |
Monounsaturated Fat 0g | ||
Polyunsanturated Fat 0g | ||
Cholesterol 0mg | 0 % | |
Sodium 3.8mg | 0 % | |
Potassium 33.5mg | 1 % | |
Total Carbohydrate 1g | 0 % | |
Dietary Fiber 0.4g | 2 % | |
Sugars, other 0.6g | ||
Protein 0.2g | 0 % | |
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: 5
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