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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 quarts 1735g Recipe makes 3 quarts) |
||
| Calories 1873 | ||
| Calories from Fat 1120 | (59%) | |
| Amount Per Serving | %DV | |
| Total Fat 124.5g | 191% | |
| Saturated Fat 52.6g | 263% | |
| Monounsaturated Fat 46.3g | ||
| Polyunsaturated Fat 10.6g | ||
| Trans Fat 5.0g | ||
| Cholesterol 441mg | 147% | |
| Sodium 1316mg | 54% | |
| Potassium 3802mg | 108% | |
| Total Carbohydrate 80.3g | 26% | |
| Dietary Fiber 24.4g | 97% | |
| Sugars 26.1g | ||
| Protein 115.6g | 231% | |
Ingredients
- 1 1/4 cups pinto beans
- 3 cups cold water
- 5 cups canned tomatoes
- 2 tablespoons vegetable oil
- 4 cups chopped onions
- 4 cups chopped green peppers
- 2 tablespoons chopped garlic
- 1/2 cup chopped parsley
- 4 ounces butter
- 3 1/2 lbs ground beef, coarsely ground
- 1/2 cup chili powder
- 1 1/2 teaspoons ground black pepper
- 2 teaspoons cumin
Directions
1
Pour the beans in a saucepan and cook until tender, adding water if necessary Heat the oil in the skillet, add the peppers and onions and cook until the onions are translucent.2
Add the garlic and parsley.3
Heat oil and butter in a pot large enough for all the ingredients.4
Add the beef and cook about 25 minutes, stirring to break up the lumps.5
Add the chili powder and cumin about halfway through the cooking process.6
Add the peppers and onions to the meat.7
Add the tomatoes, salt, and pepper.8
Simmer for 60 minutes, stirring often.9
Add the beans and water and continue cooking for an additional 30 minutes.10
Skim off fat.11
Serve with sour cream, chopped onions, shredded cheddar cheese and crackers.
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Browse similar recipes by category
- Course > Main Dish > Chili
- Main Ingredient > Meat > Beef > Ground Beef
- Cuisine > North American > United States > Southwestern
- Preparation > Time to Make > < 4 hours
- Preparation > Equipment > Stove Top
- Preparation > Number of Servings
- Occasion > Taste/Mood > Comfort Food
- Occasion > Everyday
- Dietary > Low in... > Low Sodium
- Dietary > Low in... > Low Calorie
- Dietary > Low in... > Reduced Carbs
Featured Reviews for This Recipe
From: NcMysteryShopper
On Feb 19, 2009
We thought this recipe was awesome. I did add some Cocoa powder to the final dish. The result is a very rich and flavor packed chili. I will make this one again!
From: Chef #889417 Dana
On Jul 12, 2008
We love this chili. I halved the recipe and added salt,drained the ground beef,used canned pinto and kidney beans.
From: Southern Polar Bear
On Nov 6, 2006
Wow! I have tried several chili recipes and this is, by far, the best!!! The entire family enjoyed it, especially my four-year-old and eighteen-month-old who still have chili stains on their faces. It is not a spicy chili, but a very aromatic and flavorful chili. I also want to mention that I enjoyed the method used to cook this chili as much as I enjoyed eating it. Most chili recipes direct you to add the chili powder and cumin to an already soupy mix; this recipe directs you to "cook" the chili powder and cumin with the ground beef. In my opinion, this method seems to really bring out the full flavor of the chili. Thanks for a great recipe, James! It has become my standard chili recipe and, as a result, has earned a special place in my personal cookbook!
From: Chef of 5
On Feb 17, 2008
OMG! I just made this chili and this is my new favorite chili! I agree with the other reviewer about cooking the meat with the spices brings out a wonderful flavor! I cut the recipe roughly in half and made it all in one pot instead of the three and it still came out GREAT! I cooked the beef in the oil and butter and then added the spices halfway through the meat being done then added the peppers, onions, garlic and parsley. I let that cook until the green pepper and onion started softening and then I followed the rest of the recipe adding all the other stuff in. (Except for the beans that went in after simmering for an hour) I used canned pinto beans so there was no need to precook the beans in step one. I just threw the can in after the chili simmered for an hour. Came out EXCELLENT! Very easy! Thank you for sharing this recipe, James!! I finally have a chili recipe that I actually really like now!
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