Most Southwest chili devotees believe that chili originated around the last half of the nineteenth century in San Antonio Texas among the poorest classes. The dish was evolved by cooks trying to make a tasty meal out of the cheapest beef cuts, such as the neck meat of bulls or tough game like jackrabbits and armadillos.
Because chili peppers and other spices could work such magic with cheap cuts of meat, chili became standard fare in many Texas jaiils, starting in the 1890's. Jails came to be judged by the kind of chili they served. Some veteran jailbirds said the best chili they ever ate was served in the Dallas County Jail in the 1930's during sheriff Smoot Schmid's administration.
Brown chili meat in heavy pot or kettle, pour off excess grease. Add seasonings and water - don't stir. Cook under cover slowly for 4 hours. Ladle off excess grease and add a little water depending on desired thickness. Cook for another hour. Serve by itself or over cooked pinto beans. This chili should never be cooked WITH the beans.
I have used half chili meat and have hamburger 73/27 blend when the price of chili meat was too costly. This needs the suet for flavor and will have to ladle off the excess grease before eating. I have cooked this ahead, then placed in the refrigerator overnight. In the morning the grease is very easy to remove and the flavor of the chili is fantastic.
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Serving Size: 1 Serving (372g) | ||
Recipe Makes: 12 Servings | ||
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Calories: 639 | ||
Calories from Fat: 361 (56%) | ||
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Amt Per Serving | % DV | |
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Total Fat 40.1g | 53 % | |
Saturated Fat 15.1g | 75 % | |
Monounsaturated Fat 17.6g | ||
Polyunsanturated Fat 1.5g | ||
Cholesterol 201.8mg | 62 % | |
Sodium 477.5mg | 16 % | |
Potassium 1027.9mg | 27 % | |
Total Carbohydrate 4.4g | 1 % | |
Dietary Fiber 1.8g | 7 % | |
Sugars, other 2.6g | ||
Protein 62.3g | 89 % | |
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: 639
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