Chili Brick
Recipe: #29645
June 04, 2018
Categories: Chili, Ground Beef, Gluten-Free, No Eggs, Non-Dairy, Canned Tomatoes, more
"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"
Ingredients
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 by Step Method
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
No special items needed.