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Homemade Chili
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Rating: 5/5 (3 votes cast)

Meal Type: Dinner
Prep Time:
Cooking Time:
Total Time:
Cook Method: Stove
Difficulty: Medium
Cuisine: Southwestern
     Serving Size: 12 - Change
Nutritional Facts
Servings Per Recipe: 12

Amount Per Serving
Calories 171
% Daily Value**
Total Fat 7g
10%
Saturated Fat 2g
3%
Unsaturated Fat 1g
Cholesterol 47mg
16%
Sodium 108mg
5%
Total Carbohydrate 10g
3%
Dietary Fiber 1g
5%
Sugars 4g
Protein 21g
Vitamin A  19%Vitamin C  114%
Calcium  4%Iron  20%
Potassium  20%Vitamin E  4%
** Percentage Daily Values are based on a 2000 calorie diet.
*Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.

Homemade Chili

Date Added: March 18, 2018

Ingredients:

1 Teaspoon Cayenne Pepper
2 Teaspoons Paprika
2 Cloves Of Garlic chopped
2 Tablespoons Cumin Seeds
2 Green Bell Peppers diced
5 Cups Beans canned (drained)
6 Cups Tomatoes stewed
2 Pounds Beef cut into bite-sized pieces and browned (don& #039;t use ground beef)
3 Jalapeno Peppers cut up
2 Onions diced (or less)
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Directions:

1. Saute the meat and onions.

2. You may do it in the same pan that you are going to put the chili in.

3. The meat should be brown on the outside, but you don't have to cook it much at this time.

4. Drain the fat from the beef. Put everything in a big pot over low heat (a slow cooker is handy) and stir together.

5. Wait half an hour to an hour and check the flavor of the soupy base.

6. Adjust as you see fit. Perhaps add more beer, hot peppers, or spices.

7. Repeat as necessary. Wait as long as you can, stirring occasionally.

8. You may eat it when the beans and beef are soft.

9. Serve with bread, fresh-baked biscuits or cornbread.

10. This is best if it has cooked at least overnight.

11. Generally it's ready for consumption after about three hours.

12. If you can't turn your stove down to a very low heat, you're bound to burn the bottom of the chili a little, but as long as you don't scrape it off, it will taste okay.

13. Slow-cookers are great in this regard! At the three hour mark, the chili is somewhat soupy.

14. If you want it to thicken up, turn up the heat a bit and let it boil off the excess water.

15. While doing this, stir every few minutes or you may burn the bottom! NOTES: * Andy's own recipe for meat/bean chili -- This is the descendant of the chili that I've been making since 1974.

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Dietary Notes:
This recipe is very low-sodium with 108.33mg per serving

This recipe is a good source of Vitamin A with 19% of your daily recommended intake per serving. This recipe is high in Vitamin C with 114% of your daily recommended intake per serving.
Food Allergy Information:
This recipe contains potential food allergens and will effect people with Beans, Bell Pepper, Tomato, Garlic, Hot Pepper, Beef, Onion allergies.
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