Barbo's Thick Chili.........4.5 Pts
Dec 30, 2006 6:11:52 GMT -8
Post by carol on Dec 30, 2006 6:11:52 GMT -8
Barbo's Thick Chili
Recipe By :Barbo
Serving Size : 15
1 1/2 Pounds Ground Beef, Extra Lean -- browned and weighed after cooking
2 Large Red Onions -- chopped
1 Head Garlic -- chopped
2 1/2 Cups Celery -- chopped
2 Large Red Bell Peppers -- chopped
8 Ounces Green Beans -- cut in chunks
4 Cups Cooked Red Kidney Beans -- or bean of your choice
28 Ounces Canned Tomatoes -- diced or crushed
1 Cup black coffee
Water to thin out the chili
2 Tablespoons chili powder of choice
2 Teaspoons cumin
1 Tablespoon Mexican Seasoning - recipe below
Salt and pepper to taste
1 Tablespoon Splenda -- (optional)
Cooking spray
4 Ounces Tomato Paste -- (one small can)
Spray bottom of kettle with release agent, add veggies and sauté until onions are clear. Add everything else. Bring to a boil, reduce heat, lid on, simmer for an hour. Just be sure to have the beans fully cooked before you put them in. Once they're mixed with tomato sauce, they won't continue to soften!
I've also done this very successfully in the crockpot - cook for 6 to 8 hours.
15- 1 cup servings
Rating: 4.5
Description:
"This chili does not taste like a bunch of veggies, but like a real thick good old-fashioned chili. It tastes wonderful the first day but it's even better the next day!"
Source:
"BarboRecipe web site"
Yield:
"15 Cups"
- - - - - - - - - - - - - - - - - - -
Per serving: 205 Calories (kcal); 8g Total Fat; (35% calories from fat); 14g Protein; 20g Carbohydrate; 31mg Cholesterol; 225mg Sodium
Food Exchanges: 1/2 Grain(Starch); 1 1/2 Lean Meat; 1 1/2 Vegetable; 0 Fruit; 1 Fat; 0 Other Carbohydrates
This seasoning recipe was posted with this recipe on the HE site...the gal who did the nutrtional info used this recipe for seasoning...Carol
Mexican Seasoning - 1/2 Cup
Recipe By :Pork Producers Council
3 tablespoons cumin -- ground
3 tablespoons oregano -- leaves, crushed
1 teaspoon cayenne pepper
1 Tablespoon garlic powder
1 Tablespoon paprika
2 teaspoons salt
Shake all ingredients together in jar with tight-fitting lid. Keep on hand; use as desired. Makes a generous 1/2 C.
Yield:
"1/2 Cup"
Recipe By :Barbo
Serving Size : 15
1 1/2 Pounds Ground Beef, Extra Lean -- browned and weighed after cooking
2 Large Red Onions -- chopped
1 Head Garlic -- chopped
2 1/2 Cups Celery -- chopped
2 Large Red Bell Peppers -- chopped
8 Ounces Green Beans -- cut in chunks
4 Cups Cooked Red Kidney Beans -- or bean of your choice
28 Ounces Canned Tomatoes -- diced or crushed
1 Cup black coffee
Water to thin out the chili
2 Tablespoons chili powder of choice
2 Teaspoons cumin
1 Tablespoon Mexican Seasoning - recipe below
Salt and pepper to taste
1 Tablespoon Splenda -- (optional)
Cooking spray
4 Ounces Tomato Paste -- (one small can)
Spray bottom of kettle with release agent, add veggies and sauté until onions are clear. Add everything else. Bring to a boil, reduce heat, lid on, simmer for an hour. Just be sure to have the beans fully cooked before you put them in. Once they're mixed with tomato sauce, they won't continue to soften!
I've also done this very successfully in the crockpot - cook for 6 to 8 hours.
15- 1 cup servings
Rating: 4.5
Description:
"This chili does not taste like a bunch of veggies, but like a real thick good old-fashioned chili. It tastes wonderful the first day but it's even better the next day!"
Source:
"BarboRecipe web site"
Yield:
"15 Cups"
- - - - - - - - - - - - - - - - - - -
Per serving: 205 Calories (kcal); 8g Total Fat; (35% calories from fat); 14g Protein; 20g Carbohydrate; 31mg Cholesterol; 225mg Sodium
Food Exchanges: 1/2 Grain(Starch); 1 1/2 Lean Meat; 1 1/2 Vegetable; 0 Fruit; 1 Fat; 0 Other Carbohydrates
This seasoning recipe was posted with this recipe on the HE site...the gal who did the nutrtional info used this recipe for seasoning...Carol
Mexican Seasoning - 1/2 Cup
Recipe By :Pork Producers Council
3 tablespoons cumin -- ground
3 tablespoons oregano -- leaves, crushed
1 teaspoon cayenne pepper
1 Tablespoon garlic powder
1 Tablespoon paprika
2 teaspoons salt
Shake all ingredients together in jar with tight-fitting lid. Keep on hand; use as desired. Makes a generous 1/2 C.
Yield:
"1/2 Cup"