Craftske Nook Chili for a crowd!
Nutritional Info
- Servings Per Recipe: 23
- Amount Per Serving
- Calories: 314.0
- Total Fat: 15.1 g
- Cholesterol: 55.6 mg
- Sodium: 753.2 mg
- Total Carbs: 25.4 g
- Dietary Fiber: 8.1 g
- Protein: 20.2 g
View full nutritional breakdown of Craftske Nook Chili for a crowd! calories by ingredient
Introduction
or someone that doesn't want to have to cook every meal three times a day to get the right calories! heehee I meant to use turkey but the pork butt roast was on sale this week! I wanted to make enough to freeze so I could have a cup or two a day for a couple weeks, just pull out and heat up! SO GOOD! Cut even more calories by doing it with the original turkey and instead of some of the sauces add some more veggies and maybe some low fat no broth salt! the peppers and onions carry it a long way!!! or someone that doesn't want to have to cook every meal three times a day to get the right calories! heehee I meant to use turkey but the pork butt roast was on sale this week! I wanted to make enough to freeze so I could have a cup or two a day for a couple weeks, just pull out and heat up! SO GOOD! Cut even more calories by doing it with the original turkey and instead of some of the sauces add some more veggies and maybe some low fat no broth salt! the peppers and onions carry it a long way!!!Number of Servings: 23
Ingredients
-
3 pound pork butt shoulder roast
1 can of black beans
2 cans of red kidney beans
1 can of black beans
1 large can of crushed tomatoes
1 large can of whole roma tomatoes
1 large, well medium, 29 oz can tomato sauce
3 10 oz cans of rotel tomatoes and chiles
3 large onions
1 green bell pepper ( or yellor, red, orange, i put em all in)
1 jalepeno pepper
2 cups of celery i cut it tiny
1/2 cup of carrot cut tiny
3 fresh garlic cloves chopped (or 2 tblsps minces jar kind)
3 tblsps black pepper
Chili powder 4 tblsps
Cumin 3 tsps
1 pack of your favorite chili seasoning ( can add more than one but it will change the calories, which is why i didn't this time, though the days before the diet i added 4 to a batch this size!)
Directions
1- First I braise or brown the outside of the pork put, I used one half of a six pound roast! Then i boiled it and cut it into small chunks as well as discarded the bones. If you have more time you can certainly roast it forever first or cook it all day in a crock pot!
-note....I based this one off another recipe i had found where I was supposed to put all this in a crockpot! It quickly was moved to my 10 gallon kettle on the stove to slowly simmer all day instead! If you want to do this in a crockpot you probably could if you cut everything exacltly in half, we are talking the biggest crock pot size for this! haha
2-I boiled the celery and the carrots in with the meat because i don't like the risk of them being too crunchy! It flavored the meat well too!
3- Get out a decent dized soup pot and spray with some olive oil pam or just regular olive oil, then cook your chopped bell pepper, and all your onions until they are tender and smelling great! yum! You can also add mushrooms here too if you want! more yummy!
4- WHile all that is cooking I add all my cans of sauce and beans to the pot along with my seasonings! I have it nice and high for this to bring it all up to tempeture as quickly as I can!
5- Then I add the meat to all the beans and sauce with the water I boiled it in and all the veggies in there too! If you don't want to add that much water that is fine but if your cooking it as long as I do, you don't want it to start off very thick so it won't burn! It slowly thickens nicely anyway! Then once I have everything else all hot and simmering away this is when I add my chopped jalepeno and my galic. If you like your chili SUPER hot then go ahead and add more jalepeno and for even more heat cook them first with the bell pepper and onions because the double cooking will make their oils more spicy! I don't want heart burn all week so i am adding mine for the one cook, since they will heat up alot sitting in it and when it is reheated too!
Then I let it all slowly simmer all day. In the crock pot this would be 8 to 10 hours with the first two hours on high to get it nice and hot and the rest on low! On the stove I set it to about 3, or medium high for a couple hours, which makes the house nice and toasty! then I lower it and cover it with a crack open so it won't boil over for hours, really till the sauce tastes just right! I keep tasting just the sauce every hour and adding more salt or pepper as needed till its just right!
** salt and pepper I add to taste which is why their is only a small amount in the recipe, I am sure mine has more but to save you put in less because none of my beans or tomatoes are sodium free, it wasn't on sale! heehee I add lots of pepper too!
*** also thought, this way it is already very hearty, I love adding different veggies to this, everything soaks up the chili flavor and you can't tell, well the kids can't! lol that its really good for you! I have added broccolli, mushrooms, every kind of squash, peas, corn, lima beans, soy beans and it always comes out tasting just like hot spicy normally not very good for you chili! So have fun!
It tastes best with a slab of buttered corn bread, some stiff french bread or, if the spice is a bit, this works the best to cut it, a slice of bread with peanut butter! to some people it sounds weird but it really does the job, you get all the flavor without the constant heat! Hope you enjoy!!
P/s- I appoligise if i forgot and ingredient or my recipe writing is a bit unorthidox for some but I don't do this often! lol
oh and also, I may be back to adjust the serving size in a bit when I measure it for certain! but for now i think their are about 25 1 cup servings!
Number of Servings: 23
Recipe submitted by SparkPeople user ARIESSPARROW.
-note....I based this one off another recipe i had found where I was supposed to put all this in a crockpot! It quickly was moved to my 10 gallon kettle on the stove to slowly simmer all day instead! If you want to do this in a crockpot you probably could if you cut everything exacltly in half, we are talking the biggest crock pot size for this! haha
2-I boiled the celery and the carrots in with the meat because i don't like the risk of them being too crunchy! It flavored the meat well too!
3- Get out a decent dized soup pot and spray with some olive oil pam or just regular olive oil, then cook your chopped bell pepper, and all your onions until they are tender and smelling great! yum! You can also add mushrooms here too if you want! more yummy!
4- WHile all that is cooking I add all my cans of sauce and beans to the pot along with my seasonings! I have it nice and high for this to bring it all up to tempeture as quickly as I can!
5- Then I add the meat to all the beans and sauce with the water I boiled it in and all the veggies in there too! If you don't want to add that much water that is fine but if your cooking it as long as I do, you don't want it to start off very thick so it won't burn! It slowly thickens nicely anyway! Then once I have everything else all hot and simmering away this is when I add my chopped jalepeno and my galic. If you like your chili SUPER hot then go ahead and add more jalepeno and for even more heat cook them first with the bell pepper and onions because the double cooking will make their oils more spicy! I don't want heart burn all week so i am adding mine for the one cook, since they will heat up alot sitting in it and when it is reheated too!
Then I let it all slowly simmer all day. In the crock pot this would be 8 to 10 hours with the first two hours on high to get it nice and hot and the rest on low! On the stove I set it to about 3, or medium high for a couple hours, which makes the house nice and toasty! then I lower it and cover it with a crack open so it won't boil over for hours, really till the sauce tastes just right! I keep tasting just the sauce every hour and adding more salt or pepper as needed till its just right!
** salt and pepper I add to taste which is why their is only a small amount in the recipe, I am sure mine has more but to save you put in less because none of my beans or tomatoes are sodium free, it wasn't on sale! heehee I add lots of pepper too!
*** also thought, this way it is already very hearty, I love adding different veggies to this, everything soaks up the chili flavor and you can't tell, well the kids can't! lol that its really good for you! I have added broccolli, mushrooms, every kind of squash, peas, corn, lima beans, soy beans and it always comes out tasting just like hot spicy normally not very good for you chili! So have fun!
It tastes best with a slab of buttered corn bread, some stiff french bread or, if the spice is a bit, this works the best to cut it, a slice of bread with peanut butter! to some people it sounds weird but it really does the job, you get all the flavor without the constant heat! Hope you enjoy!!
P/s- I appoligise if i forgot and ingredient or my recipe writing is a bit unorthidox for some but I don't do this often! lol
oh and also, I may be back to adjust the serving size in a bit when I measure it for certain! but for now i think their are about 25 1 cup servings!
Number of Servings: 23
Recipe submitted by SparkPeople user ARIESSPARROW.