This is a low tomato, full-flavor chili that is great served up with cornbread. The chili is better the 2nd day if you can resist eating it the same day you make it.
1. Brown ground beef in a dutch oven over medium high heat. Add onions, poblanos, jalepenos and green peppers and saute until vegetables are soft.
2. Add garlic, reduce heat to medium, and saute 2 minutes until tender.
3. Add 6 tablespoons chili powder and 1 tablespoon cumin, stirring to coat meat evenly.
4. Add tomato paste and 1 quart o beef stock. Add beans and bring to a boil; cover, reduce heat, and simmer 1 hour.
5. Stir 1 tablespoon masa at a time into meat mixture; allowing chili to thicken between additions to desired consistency.
6. Cook, uncovered, 20 more minutes. Stir in chipotle pepper, and, if desired, paprika. Stir in remaining 1 tablespoon chili powder 5 minutes before serving.
I prefer Sauer's brand chili powder blend and Pacific Organic Beef Broth.
This basic recipe also translates well into a vegetarian chili by substituting frozen meatless burger crumbles for ground beef, vegetable broth for beef broth. Add 1 15-ounce can of yellow corn drained when you add the beans.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (455g) | ||
Recipe Makes: 6 | ||
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Calories: 485 | ||
Calories from Fat: 227 (47%) | ||
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Amt Per Serving | % DV | |
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Total Fat 25.2g | 34 % | |
Saturated Fat 9.3g | 46 % | |
Monounsaturated Fat 10.7g | ||
Polyunsanturated Fat 1.8g | ||
Cholesterol 101.5mg | 31 % | |
Sodium 723.2mg | 25 % | |
Potassium 1309.2mg | 34 % | |
Total Carbohydrate 28.8g | 8 % | |
Dietary Fiber 8.4g | 34 % | |
Sugars, other 20.4g | ||
Protein 37.7g | 54 % | |
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: 485
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