Sun Dance Chili

Recipe Ingredients

2 tablespoons	30ml	Lard
1		Onion
1/2		Celery stalk
1		Bell pepper - (s)
1/2 cup	118ml	Mushrooms
3 lbs	1362g / 48oz	Beef - coarse grind
2 tablespoons	30ml	Red chile - hot, ground
1 tablespoon	15ml	Red chile - mild, ground
1/2 teaspoon	2.5ml	Oregano - dried, pref. Mexican
1 teaspoon	5ml	Cumin
3		Garlic cloves
1 teaspoon	5ml	Salt
16 oz	454g	Tomatoes - whole
6 oz	170g	Tomato paste
4 oz	113g	Green chiles - whole
32 oz	909g	Kidney beans in water

Recipe Instructions

1. Melt the lard, butter, or bacon drippings in a large heavy pot over medium heat. Add the onion, celery, and bell pepper and cook until the onion is translucent. Add the sliced mushrooms and cook for an additional five minutes.

2. Combine the meat with the ground chile, oregano, cumin, and garlic. Add this meat-and-spice mixture to the pot. Break up any lumps with a fork and cook, stirring occasionally, until the meat is evenly browned.

3. Stir in the remaining ingredients except the beans. Bring to a boil, then lower the heat and simmer, uncovered, for 1 1/2 hours. Stir occasionally.

4. Add the beans and their liquid and simmer, uncovered, for 1/2 hour longer. Taste and adjust seasonings.~

Source:
Edwin Webb

Rating

Average rating:

Unrated, please add a rating

Submit your rating:

• 1
• 2
• 3
• 4
• 5
• 6
• 7
• 8
• 9
• 10

Click a star to rate this recipe.