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2 hours
Prep: 15 minutes
Cook: 1 hours
416 calories per serving view nutrition facts
12 servings
suggest servings
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| 5 | pounds | ground beef, extra lean | ground |
| 16 | ounces | red kidney beans | |
| 16 | ounces | red kidney beans | light-coloured |
| 16 | ounces | red beans | |
| 1 | tablespoon | vegetable oil | |
| 3 | large | green bell peppers | cored, chopped |
| 3 | each | jalapeno peppers | cored, chopped |
| 1 | large | red onion | |
| 1 | large | spanish onion | |
| 1 | large | onion | chopped |
| 8 | each | garlic cloves | finely chopped |
| 4 | cans | tomatoes | whole |
| 3 | each | tomato juice | |
| 1 | x | chili powder | to taste |
| 1 | x | salt and black pepper |
Break up and cook meat in large frying pan until browned and crumbly.
Drain thoroughly.
Season with salt, pepper, and at least 1 tablespoon of chili powder.
Set aside.
Saute green peppers, jalapenos, onions, and garlic in oil until limp.
Quarter the whole tomatoes and dump with juice from pan into a large pot.
Add hamburger, sautéed vegetables, and beans to pot.
Add tomato juice until chili is soupy, not too thick.
Season with chili powder to taste.
Simmer for 90 minutes, stirring frequently to prevent scorching.
Leftover chili can be frozen.
| % Daily Value* | |
| Total Fat 11.0g | 17% |
| Saturated Fat 4.0g | 22% |
| Trans Fat 0.0g | |
| Cholesterol 117mg | 39% |
| Sodium 568mg | 24% |
| Total Carbohydrate 29.0g | 10% |
| Dietary Fiber 10.0g | 39% |
| Sugars 5.0g | |
| Protein 49.0g | 97% |
| Vitamin A | 3% | Vitamin C | 66% | |
| Calcium | 8% | Iron | 36% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
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Although crabs are available year round in coastal areas, their consumption is most associated with......
I hope you don't mind...but this is the hard way of making this dish you have to be very careful and the results may be disastrous,especially for first timers.Here is an easier way.Grate potatoes,squeeze potatoes and reserve liquid and measure amount removed.You should have your meat cooked beforehand reserve the stock from the meat.In a large bowl ,put in potatoes and stir in stock a cup or two at a time until water is absorbed,add liquid and stir until most premeasured stock is used.This will give the desired consistency.Put about half the potato mixture on the bottom of your pan,spread meat on top and layer remaining mixture on top.Put in preheated 400 deg oven for 30 mins then 350 deg oven for about 2 1/2 hours.Remove from oven and enjoy.Here in Saint May's Bay we use salted green onions in the stock as we cook the meat.Carrots and celery are optional.
A simple and delicious chicken casserole that doesn't take a lot to make or enjoy!
