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Nutritional Info
  • Servings Per Recipe: 10
  • Amount Per Serving
  • Calories: 409.1
  • Total Fat: 7.7 g
  • Cholesterol: 48.0 mg
  • Sodium: 107.4 mg
  • Total Carbs: 47.4 g
  • Dietary Fiber: 13.1 g
  • Protein: 37.7 g

View full nutritional breakdown of Spiciest Chili calories by ingredient
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Spiciest Chili

Submitted by: SNRYGO

Introduction

taken from http://hubpages.com/hub/The-Spiciest-Chili
-and-its-origin
taken from http://hubpages.com/hub/The-Spiciest-Chili
-and-its-origin

Number of Servings: 10

Ingredients

    dried pinto beans, 8 oz (remove)
    Dried Black Beans, 8 oz (remove)
    *Top sirloin, raw, 40 oz (remove)
    Olive Oil, 1.5 tbsp (remove)
    *habanero pepper, 1.5 serving (remove)
    Jalapeno Peppers, 3.5 pepper (remove)
    Garlic, 6 tsp (remove)
    Onions, raw, 1 large (remove)
    * TOMATOES PC BLUE MENU DICED, 7 cup (remove)
    Heinz Tomato Paste, 22 tbsp (remove)
    Water, tap, 1 cup (8 fl oz) (remove)
    Brown Sugar, 18 grams (remove)
    *Cumin seed, 1 tsp (remove)
    *Low Sodium Chili Powder - Amer Heart Assoc Cookbook, 6 tsp (remove)
    Oregano, ground, 1 tsp (remove)
    3 tbs cornmeal

Directions

Beans should be soaked over night in sufficient water to cover them. Drain next morning and recover with fresh water again. Simmer for 2 - 3 hours or until almost soft, making sure the beans are always covered with water. Saute the onion and garlic together in a large cooking pot. Gently stir in tomato paste, broth, salt, brown sugar stewed tomatoes, chopped hot peppers, drained beans, cumin, oregano and chili powder. Simmer at least 45 minutes. add in the cornmeal when done and simmer an additional 15 minutes uncovered to thicken


Caution: wear gloves when handling hot peppers.

Makes about a gallon.

Number of Servings: 10

Recipe submitted by SparkPeople user SNRYGO.






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