Chili Brick

28
Servings
30m
Prep Time
30m
Cook Time
1h
Ready In


"My grandpa used a chili brick in his beans this recipe makes several bricks that you keep in freezer and use as you need them,the meat was leaner so they added suet or Lard to recipe I'm not but be aware they did also they added more garlic than I am this recipe was from the 1940'a they ground up things with food grinder but I'm using food processor"

Original recipe yields 28 servings
OK

Nutritional

  • Serving Size: 1 (116.4 g)
  • Calories 187.4
  • Total Fat - 10.8 g
  • Saturated Fat - 2.9 g
  • Cholesterol - 30.6 mg
  • Sodium - 297.3 mg
  • Total Carbohydrate - 12.9 g
  • Dietary Fiber - 2 g
  • Sugars - 9 g
  • Protein - 10.4 g
  • Calcium - 46.2 mg
  • Iron - 1.8 mg
  • Vitamin C - 19.5 mg
  • Thiamin - 0.1 mg

Step 1

In a good processor, mince onions peppers,celery and garlic.

Step 2

In a stock pot, cook burger in lard. Add tomato paste and spices; brown but careful not to burn.

Step 3

Add tomato and molasses then cook for 30 minutes on low.

Step 4

Pour into freezer container/s. Use with a pound of pinto beans when cooking them.

Tips & Variations


No special items needed.

Tags : Chili

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