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Nutritional Info
  • Servings Per Recipe: 24
  • Amount Per Serving
  • Calories: 270.0
  • Total Fat: 18.7 g
  • Cholesterol: 65.2 mg
  • Sodium: 366.0 mg
  • Total Carbs: 7.1 g
  • Dietary Fiber: 2.7 g
  • Protein: 19.1 g

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

Submitted by: HAZZLAR

Introduction

A hearty meal with a dash of Christmas colors. This recipe is for 6-7 lbs of chili - helpful when an army decends upon your kitchen OR it freezes real well - can be better 2nd time around (or 3rd)! -NOTE- It is sometimes difficult to find canned whole tomatoes of the unsalted variety, tomato sauce yes, whole tomatoes not so much. You can sub a 14 oz, can of diced tomatoes for a 28 oz, can of whole. They seem to be easier to find unsalted at times. Just add diced tomatoes at the same time as green chiles. A hearty meal with a dash of Christmas colors. This recipe is for 6-7 lbs of chili - helpful when an army decends upon your kitchen OR it freezes real well - can be better 2nd time around (or 3rd)! -NOTE- It is sometimes difficult to find canned whole tomatoes of the unsalted variety, tomato sauce yes, whole tomatoes not so much. You can sub a 14 oz, can of diced tomatoes for a 28 oz, can of whole. They seem to be easier to find unsalted at times. Just add diced tomatoes at the same time as green chiles.
Number of Servings: 24

Ingredients

    5 lbs Ground beef, extra lean
    (for leaner needs, can use ground turkey)
    2-3 Med. Onions, chopped
    5 Cloves Garlic, minced
    2 28 oz. cans Whole Tomatoes, unsalted
    3 8 oz. cans Tomato Sauce, unsalted
    3 4 oz. cans Green Chiles, diced
    3 Tbsp. Olive Oil, extra virgin
    2 tbsp Lemon Pepper
    3 tbsp Paprika
    2-5 tsp Cayenne Pepper (however spicy you - want)
    10 tbsp Chili Powder
    5-10 tsp Cumin, ground
    3-5 tbsp Basil (optional)
    3-5 tsp Oregano (optional)
    1-3 tsp Cilantro (optional)

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Directions

Makes 20-24 2 cup servings

In a large pot or dutch oven, heat olive oil over medium heat. Add onion and garlic, cook until onion is translucent, stirring occasionally. Add meat, breaking it into smaller pieces. Add paprika and lemon pepper.Cook until browned. Add tomato sauce, basil, oregano and cilantro. Stir well and bring to a boil. Add chili powder, cumin and cayenne and reduce heat to simmer. Cooking time can be as short as 2 hours, but I prefer 4 hours to really mix the flavors. Just remember to add the whole tomatoes after about half an hour, then about 30 to 40 minutes before you're finished, break up the tomatoes and stir them through the chili. Add green chiles and simmer another 30 minutes. Voila! ( or is that ole! )

Number of Servings: 24

Recipe submitted by SparkPeople user HAZZLAR.






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