AUTHENTIC BORDER CHILI-REVISITED

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Nutritional Info
  • Servings Per Recipe: 30
  • Amount Per Serving
  • Calories: 215.0
  • Total Fat: 15.3 g
  • Cholesterol: 53.3 mg
  • Sodium: 57.0 mg
  • Total Carbs: 5.2 g
  • Dietary Fiber: 1.9 g
  • Protein: 13.2 g

View full nutritional breakdown of AUTHENTIC BORDER CHILI-REVISITED calories by ingredient
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Number of Servings: 30

Ingredients

    INGREDIENTS:
    3 medium tomatoes roughly choppde
    1 large bermuda onion roughly chopped
    1/4 teaspoon dried Mexican oregano
    1 TBS paprika
    1/2 tsp crushed red pepper

    4 pounds beef shank coarsely ground
    2 teaspoons salt
    4 tablespoons ground hot red chili powder
    4 tablespoons ground mild red chili powder
    8 tablespoons ground cumin seeds
    1 can beer (optional)
    water

    1 tablespoon olive oil
    4 bunches of scallions chopped
    5 green bell peppers chopped
    5 fresh serrano chilies chopped (optional-these will heat up your chili tremendously. reduce qty to 0-4 to taste)
    1 pound bulk chorizo sausage (substitute 1 pound ground beef or pork if chorizo is unavailable)
    5 large garlic cloves


    Optional Toppings:
    Burmuda onion chopped
    Shredded Cheddar Cheese.

Directions

DIRECTIONS:
Puree the first five ingredients plus one clove of the garlic in a blender or food processor.
Scrape mixture into a large heavy stock pot and add the beef. Cook stirring and pressing until meat is browned and crumbly. Add Chili powders, Cumin, Salt, water and optional beer and bring to a boil. Lower heat to simmer.

Heat olive oil in a heavy skillet over medium heat .
Add scallions, bell peppers, chilies, sausage and the remaining garlic.
Cook until the onions are translucent and the sausage is browned.

Stir vegetables into the beef and tomato mixture, add water to cover and simmer uncovered for 6 hours adding water if the chili gets too dry.


Serve topped with Chopped Bermuda onion and or cheddar cheese on top

Serving Size: makes 30- generous 1 1/2 cup servings

Number of Servings: 30

Recipe submitted by SparkPeople user DANDELIONWINE_O.

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