Chili
Recipe: #26122
May 26, 2017
"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 is 7 servings
Ingredients
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 by Step Method
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
No special items needed.
Editorial Notes
The ingredient tips, suggestions, variations, facts, questions and answers below are not edits to the original author's recipe. They are not meant to imply any change would improve the recipe. They're offered for convenience, alternative ideas, and points of interest. If you have any comments about them, please post in the Help & Ideas forum.
- Choose lean ground beef for the best flavor.
- Use dark red kidney beans for the best color in the chili.
- Replace the ground beef with ground turkey for a leaner, healthier option. The benefit of this substitution is that it reduces the amount of saturated fat in the dish and makes it a healthier choice.
- Replace the tomato paste with tomato sauce for a more intense flavor. The benefit of this substitution is that the tomato sauce will provide a richer flavor to the chili, making the dish more flavorful.
Vegetarian Chili Substitute 1 pound of diced mushrooms for the ground beef and use vegetable broth instead of water. Omit the allspice and coriander and add 1 tablespoon of oregano. Use 1 can of black beans instead of the kidney beans.
Cornbread- This classic Southern side dish is a perfect accompaniment to chili. The sweetness of the cornbread complements the spiciness of the chili, making it a great combination. The cornbread is also a great way to soak up any extra sauce.
Coleslaw: Coleslaw is a great accompaniment to chili, as it adds a cool and crunchy contrast to the spiciness of the chili. It also helps to balance out the flavors, and the creamy dressing helps to coat the chili and make it even more flavorful.
FAQ
Q: How long should I simmer the chili?
A: Simmer the chili covered for at least 3 hours, very slowly, adding water as needed, about ½ cup at a time, to prevent sticking.
Q: What ingredients should I use for the chili?
A: You will need ground beef, onion, garlic, canned tomatoes, tomato sauce, chili powder, cumin, oregano, and salt.
0 Reviews
You'll Also Love
Fun facts:
This chili recipe is said to have originated in Texas during the 19th century, with the use of chili powder becoming popular in the United States in the early 1900s.
This chili recipe has been made famous by celebrity chef Bobby Flay, who has won several chili cook-off competitions with it.