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Ingredientes
- BEST OF SHOW
- 5 lb Chuck, coarsely grnd
- 7 cl Garlic
- 1 lrg Sweet pepper
- 1 lrg Onion, minced
- 1 x Celery stalk, minced
- 12 ounce Can tomato paste
- 15 ounce Can Hunt's Tomato Sauce Special
- 2 c. V-8 juice
- 2 tsp Chili peppers, crushed
- 3 tsp Salt
- 1 tsp Black pepper
- 1/3 c. Chili pwdr
- 3 c. Water
- 4 c. Beef broth
- 1 Tbsp. Paprika
- 3 tsp Grnd cumin
- 3 c. Dry pinto beans
- 2 quart Water
- 2 tsp Salt
- 1 tsp Pepper
- 6 ounce Can tomato paste
- 1 x Beef bouillon cube
- 1 Tbsp. Chili pwdr
- 1 med Onion, minced
- 2 Tbsp. Honey
Direcciones
- In a large skillet, brown meat, stirring often. Using blender, combine garlic, sweet pepper, onion, celery, tomato paste, tomato sauce, cocktail juice, chili pepper, chili pwdr, salt and pepper. Blend this mix well ad add in to browned meat. Pour in water and broth and cook slowly for 3 hrs. Add in paprika and cumin. Then add in cooked beans.
- BEANS: Cook beans in water over medium heat for 1 hour. Combine remaining ingredients and cook on low heat till done, about 2 hrs. Add in beans to chili. Margaret Garland
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 639g | |
| Recipe makes 12 servings | |
| Calories 594 | |
| Calories from Fat 187 | 31% |
| Total Fat 20.78g | 26% |
| Saturated Fat 6.7g | 27% |
| Trans Fat 0.0g | |
| Cholesterol 98mg | 33% |
| Sodium 1887mg | 79% |
| Potassium 1789mg | 51% |
| Total Carbs 46.43g | 12% |
| Dietary Fiber 11.5g | 38% |
| Sugars 10.51g | 7% |
| Protein 55.69g | 89% |
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