Chili Brick

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

Recipe: #29645

June 04, 2018



"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 is 28 servings

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.

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