Sue's Prize Winning Chili
Recipe: #8335
February 28, 2013
Categories: Chili, Beans, Roast Beef, Rump Roast, Beef Chuck, Southwest, Cinco de Mayo, Fathers Day, Game/Sports Day Potluck, Sunday Dinner, Slow Cooker, Gluten-Free, High Fiber, High Protein, No Eggs, Non-Dairy, Spicy, Beef Dinner, Crockpot Soup, more
"I won a chili cookoff with this recipe. And Bill got second place. Muahahaha! Still, it shows we are quite the chili enthusiasts. This is just ordinary chili for me. I do a lot of variations on this, but this is how I like it in general."
Ingredients
Nutritional
- Serving Size: 1 (724.7 g)
- Calories 662.5
- Total Fat - 27.3 g
- Saturated Fat - 9.9 g
- Cholesterol - 235.3 mg
- Sodium - 1313.2 mg
- Total Carbohydrate - 28.1 g
- Dietary Fiber - 8 g
- Sugars - 12.1 g
- Protein - 75.5 g
- Calcium - 122.7 mg
- Iron - 11 mg
- Vitamin C - 30.2 mg
- Thiamin - 0.3 mg
Step by Step Method
Step 1
In a large pot, cook the onions in lard (or oil) until translucent. Add the garlic and beef and cook over high heat until beef is seared and brown.
Step 2
Add the green chilies, salsa, tomato puree, diced tomatoes, broth, tomato paste, salt and pepper, stirring until tomato paste blends in to the mixture.
Step 3
Reduce heat, add half the cumin, onion powder, garlic powder, cayenne pepper and chili powder and simmer over low heat until beef is tender, adding a little more beef broth or water if your fire ends up to high and the chili gets too thick.
Step 4
Add the remaining spices when the beef is tender and check for saltiness adding some more if needed (estimated cook time depends on the tenderness of your beef). Stir in the beans at this point if you like them and simmer for 10-15 minutes more.
Step 5
Adjust spiciness if you like, before serving.
Step 6
Crock Pot directions: brown the meat, dump everything in the crock and cook on low for 8-10 hours.
Tips
No special items needed.