Mama's Smoky Chili
Nutritional Info
- Servings Per Recipe: 12
- 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
View full nutritional breakdown of Mama's Smoky Chili calories by ingredient
Introduction
The ingredient selector didn't give me the right ingredients to work with so see the typed ingredient list. The ingredient selector didn't give me the right ingredients to work with so see the typed ingredient list.Number of Servings: 12
Ingredients
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3lbs. ground beef, 80/20
28 oz, can of crushed tomatoes
14.5 oz. can Fire Roasted tomatoes
16oz. can Bush's Chili Beans (medium)
1 cup water
1.5 cup chopped onion
1 cup chopped green bell pepper
2 cloves minced garlic
8 tbsp. of chili powder (add as needed)
2 tbsp. cumin
2 tbsp. garlic powder
1 tbsp. oregano
3 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)
Tips
Charring your own poblanos is the best but you can use canned chiles if you can't find fresh poblanos. Check the hotness of your chilies before adding them. The hotness of the poblanos vary.
I am a garnish freak so I add more raw chopped onion, chopped fresh cilantro, a dollop of sour cream, shredded cheddar and a squeeze of lime to the top of each bowl of chili.
Directions
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.