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Name: Spicy Texas Chili Con Carne W/beans No. 90
Prep time: 30 min
Cook time: 1 h
Total time: 1 h 30 min
Yield: 1
Cuisine: American
Ingredients: 1 c Cheddar, Shredded; Salt; 2 c Tortilla Chips; 2 lg Onions, Chopped; 1 ts Chili powder; 1 lg Green Bell Pepper; 3 lb Chuck Roast; 28 oz Canned, Whole Tomatoes; 3 Cubes Beef Bouillon; 16 oz Kidney Beans; Pepper; 2 tb Wine Vinegar

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INGREDIENTS

1 c Cheddar, Shredded
Salt
2 c Tortilla Chips
2 lg Onions, Chopped
1 ts Chili powder
1 lg Green Bell Pepper
3 lb Chuck Roast
28 oz Canned, Whole Tomatoes
3 Cubes Beef Bouillon
16 oz Kidney Beans
Pepper
2 tb Wine Vinegar

Servings

INSTRUCTIONS

Trim all excess fat from the beef. Cut the meat from the bone in chunks. Put the meat and the bone in a large, heavy metal pan with water to barely cover. Cover and cook over medium-high heat until the meat releases juices and turns gray (about 30 minutes). Uncover and cook the juices away. Turn the meat in the rendered fat which remains until well browned on all sides (about 30 minutes more). Lift out the meat and set aside. Add 1/4 cup of water and the vinegar to the pan. Scrape the pan to loosen the browned bits. Remove the seeds and membranes from the green bell pepper and chop. Add the bouillon cubes, chili powder, onions and green bell pepper. Cook, stirring, for 10 minutes. Add the tomatoes and their liquid. Break up the tomatoes using the back of a spoon. Add the kidney beans. Return the meat to the pan. Stir to mix. Cover and simmer until the meat is tender enough to fall apart easily (about 2 hours). Discard the bones. Skim off the fat and add salt and pepper to taste. Sprinkle shredded cheese and chopped green onion over the top. Serve with tortilla chips on the side Recipe By :

NOTES

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Spicy Texas Chili Con Carne W/beans No. 90

1 c Cheddar, Shredded
 Salt
2 c Tortilla Chips
2 lg Onions, Chopped
1 ts Chili powder
1 lg Green Bell Pepper
3 lb Chuck Roast
28 oz Canned, Whole Tomatoes
3 Cubes Beef Bouillon
16 oz Kidney Beans
 Pepper
2 tb Wine Vinegar

Trim all excess fat from the beef. Cut the meat from the bone in chunks.  Put the meat and the bone in a large, heavy metal pan with water to barely  cover. Cover and cook over medium-high heat until the meat releases juices  and turns gray (about 30 minutes). Uncover and cook the juices away. Turn  the meat in the rendered fat which remains until well browned on all sides  (about 30 minutes more). Lift out the meat and set aside. Add 1/4 cup of  water and the vinegar to the pan. Scrape the pan to loosen the browned  bits. Remove the seeds and membranes from the green bell pepper and chop.  Add the bouillon cubes, chili powder, onions and green bell pepper. Cook,  stirring, for 10 minutes. Add the tomatoes and their liquid. Break up the  tomatoes using the back of a spoon. Add the kidney beans. Return the meat  to the pan. Stir to mix. Cover and simmer until the meat is tender enough  to fall apart easily (about 2 hours). Discard the bones. Skim off the fat  and add salt and pepper to taste. Sprinkle shredded cheese and chopped  green onion over the top. Serve with tortilla chips on the side    Recipe By     :

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Nutrition

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Serving Size: 1 Serving (3264g)
Recipe Makes: 1 Servings

Calories: 6001
Calories from Fat: 3107 (52%)

Amt Per Serving		% DV

	Total Fat 345.2g	460 %
	Saturated Fat 110.7g	553 %
	Monounsaturated Fat 152.4g
	Polyunsanturated Fat 42.5g
Cholesterol 899.5mg		277 %
Sodium 3421.9mg		118 %
Potassium 6481.2mg		171 %
Total Carbohydrate 388.5g		114 %
	Dietary Fiber 49.4g	198 %
	Sugars, other 339.1g
Protein 321.3g		459 %
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.

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Calories per serving: 6001

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