Mama's Smoky Chili
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 12
Ingredients
3lbs. ground beef, 80/2028 oz, can of crushed tomatoes14.5 oz. can Fire Roasted tomatoes16oz. can Bush's Chili Beans (medium)1 cup water1.5 cup chopped onion1 cup chopped green bell pepper2 cloves minced garlic8 tbsp. of chili powder (add as needed)2 tbsp. cumin2 tbsp. garlic powder1 tbsp. oregano3 tbsp. kosher salt (add as you go)3/4 cup of chopped poblano peppers (charred, peeled, and seeded before chopping or used 1/2 cup canned)
1.Char and blister poblano peppers over flame. Put into a large zip lock bag to sweat for 20 minutes, then peel off charred skin, remove stem and seeds, and chop.
2. In large pot on medium high heat add ground beef and begin to brown. Add onions, green bell peppers, and fresh garlic. Cook together until meat is browned.
3. Add spices and salt to taste. I add about 1/2 of each spice at this point and taste.
4. Add crushed tomatoes, fire roasted tomatoes, chili beans, and 1 cup of water. Bring to a boil then reduce heat to simmer. Add poblano peppers. Let cook for one hour.
5. After 1 hour check seasoning and adjust as needed. Continue to simmer as the chili reduces. Cook 1-2 more hours. If you like it more liquid based, add water or stop cooking. Otherwise keep cooking until it reduces and becomes thick. This will concentrate the flavor.
6. Serve with white or brown rice. If doing low carb, skip the rice and add cheese or other toppings.
Serving Size: Makes 10-12 3/4 cup servings
Number of Servings: 12
Recipe submitted by SparkPeople user GILLOOWL.
2. In large pot on medium high heat add ground beef and begin to brown. Add onions, green bell peppers, and fresh garlic. Cook together until meat is browned.
3. Add spices and salt to taste. I add about 1/2 of each spice at this point and taste.
4. Add crushed tomatoes, fire roasted tomatoes, chili beans, and 1 cup of water. Bring to a boil then reduce heat to simmer. Add poblano peppers. Let cook for one hour.
5. After 1 hour check seasoning and adjust as needed. Continue to simmer as the chili reduces. Cook 1-2 more hours. If you like it more liquid based, add water or stop cooking. Otherwise keep cooking until it reduces and becomes thick. This will concentrate the flavor.
6. Serve with white or brown rice. If doing low carb, skip the rice and add cheese or other toppings.
Serving Size: Makes 10-12 3/4 cup servings
Number of Servings: 12
Recipe submitted by SparkPeople user GILLOOWL.
Nutritional Info Amount Per Serving
- Calories: 468.5
- Total Fat: 35.1 g
- Cholesterol: 107.6 mg
- Sodium: 2,118.2 mg
- Total Carbs: 15.8 g
- Dietary Fiber: 5.1 g
- Protein: 24.6 g
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