Chili

7
Servings
30m
Prep Time
3.25h
Cook Time
3h 45m
Ready In


"This recipe came to me from my mother, who got it from a dear family friend. It freezes well and is especially good served with corn bread or rye bread."

Original recipe yields 7 servings
OK

Nutritional

  • Serving Size: 1 (270.3 g)
  • Calories 414.9
  • Total Fat - 11.6 g
  • Saturated Fat - 3.9 g
  • Cholesterol - 57.7 mg
  • Sodium - 436.4 mg
  • Total Carbohydrate - 45.4 g
  • Dietary Fiber - 18.3 g
  • Sugars - 4.8 g
  • Protein - 33.5 g
  • Calcium - 122.9 mg
  • Iron - 8.1 mg
  • Vitamin C - 28.8 mg
  • Thiamin - 0.4 mg

Step 1

Inn large saucepan bring 1 quart of water to a rolling boil and toss in the crumbled meat, letting it cook for 2-3 minutes or until it turns gray.

Step 2

Drain at once in coriander or strainer.

Step 3

Place meat in a large pan or skillet and add all other ingredients except for the green pepper and 1/2 can of beans, which can be stored in the refrigerator until needed.

Step 4

Simmer covered at least 3 hours, VERY slowly, adding water as needed, about ½ cup at a time, to prevent sticking.

Step 5

Add green pepper and the remaining ½ can of beans 1/2 hour before serving.

Step 6

Remove bay leaf and correct the seasoning.

Tips & Variations


No special items needed.

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