Modified Alton Brown Chili
Nutritional Info
- Servings Per Recipe: 8
- Amount Per Serving
- Calories: 369.4
- Total Fat: 61.1 g
- Cholesterol: 60.7 mg
- Sodium: 1,102.5 mg
- Total Carbs: 21.5 g
- Dietary Fiber: 5.5 g
- Protein: 24.1 g
View full nutritional breakdown of Modified Alton Brown Chili calories by ingredient
Introduction
My own tweaks on Alton Brown's pressure cooker chili - mostly because I don't own a pressure cooker! My own tweaks on Alton Brown's pressure cooker chili - mostly because I don't own a pressure cooker!Number of Servings: 8
Ingredients
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1 3/4 pounds beef stew meat
4 cups of beef stock
1 bottle of "decent" beer
1 can of Herdez salsa ranchera (hot)
2 chopped chipotles in adobo sauce w/ 2 tblsp. of the adobo sauce
1 medium vidalia onion, chopped
1 can of light red kidney beans
1 can of dark red kidney beans
2 10 oz cans of diced tomato w/ green chiles
2 tblsp. chili powder
1 tsp. cumin
Salt and pepper to taste.
Directions
(Yeah, I know, beans have no place in proper Texas red, ya ya ya ya. I live in Ohio. Deal.)
Preheat your oven to 325 degrees.
In a large oven proof pot (I'm using a dutch oven), heat 2 tblsp. of cooking oil over medium high heat. Season the meat with a bit of salt and pepper, then brown the meat in batches, removing from the pan once seared on all sides. Be careful not to crowd the pan!
When the meat is seared, add the onions and cook until translucent, then add your beer and beef stock do the pan and scrape up the the bottom with a wooden spoon or spatula to get all the goodness off the bottom.
Add the chili powder, cumin, salsa, beef, tomatoes, and beans. Stir well, then cover with an ovenproof lid or foil and put into the oven for 4 hours. Check on the mixture once an hour, adding extra beer if the liquid level looks a little low.
Number of Servings: 8
Recipe submitted by SparkPeople user BZARCHER.
Preheat your oven to 325 degrees.
In a large oven proof pot (I'm using a dutch oven), heat 2 tblsp. of cooking oil over medium high heat. Season the meat with a bit of salt and pepper, then brown the meat in batches, removing from the pan once seared on all sides. Be careful not to crowd the pan!
When the meat is seared, add the onions and cook until translucent, then add your beer and beef stock do the pan and scrape up the the bottom with a wooden spoon or spatula to get all the goodness off the bottom.
Add the chili powder, cumin, salsa, beef, tomatoes, and beans. Stir well, then cover with an ovenproof lid or foil and put into the oven for 4 hours. Check on the mixture once an hour, adding extra beer if the liquid level looks a little low.
Number of Servings: 8
Recipe submitted by SparkPeople user BZARCHER.
Member Ratings For This Recipe
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CD12932134
