Jim's Chili
Recipe: #12550
May 13, 2014
Categories: Chili, Beans, Ground Beef, One-Pot Meal, Game/Sports Day, Sunday Dinner, Gluten-Free, High Fiber, Kosher, No Eggs, Non-Dairy, Canned Tomatoes, Kidney Beans, Spicy, Beef Dinner, Ground Beef Dinner, more
"My chili recipe, it's pretty basic run of the mill, nothing fancy but you have to make it a day or more ahead, I have learned through my years of cooking that any tomato sauce recipe taste way better made a day or two ahead. Hope you like this recipe!"
Original is 9 servings
Ingredients
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- TOPPINGS
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Nutritional
- Serving Size: 1 (382.7 g)
- Calories 553.7
- Total Fat - 21.2 g
- Saturated Fat - 7 g
- Cholesterol - 101.7 mg
- Sodium - 1267.6 mg
- Total Carbohydrate - 47.2 g
- Dietary Fiber - 18.4 g
- Sugars - 8.3 g
- Protein - 45.2 g
- Calcium - 151.5 mg
- Iron - 9.9 mg
- Vitamin C - 62.9 mg
- Thiamin - 0.5 mg
Step by Step Method
Step 1
Heat the bacon fat in a 6-quart pot. Add the onions and bell pepper and celery and jalapenos, cook, stirring until softened (this should take around about 8 minutes).
Step 2
Add the garlic, chili powder, and cumin and cinnamon, stir to coat the vegetables, and cook until fragrant, about 2 minutes. Add the ground beef and measured salt & pepper and cook, breaking the meat into small pieces with a wooden spoon, until the beef is no longer pink, about 8 minutes.
Step 3
Add next three ingredients, cook over medium-low heat for 2 hours, stirring quite a lot of times during cooking, and also seasoning with more salt if you need to.
Step 4
Add in the beans and keep cooking for 25-30 more minutes.
Step 5
Cool the chili to about room temperature then place the pot in the fridge for 24 hours or even more.
Step 6
Take the pot out of the fridge and rewarm the chili.
Step 7
Serve in bowls topped with the toppings.
Tips
No special items needed.
0 Reviews
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