By Pepper L Pankratz
Paul’s Chili
1 step
Prep:1hCook:2h
It’s perfect on a cold snowy night, leftovers can be served over hot dogs or make cheeto pies with shredded cheese, and diced onions.
This chili freezes wonderfully.
Updated at: Sun, 29 Oct 2023 01:25:33 GMT
Nutrition balance score
Great
Glycemic Index
39
Low
Glycemic Load
18
Moderate
Nutrition per serving
Calories353.3 kcal (18%)
Total Fat8.8 g (13%)
Carbs45.1 g (17%)
Sugars8.9 g (10%)
Protein26.1 g (52%)
Sodium1231.1 mg (62%)
Fiber12.4 g (44%)
% Daily Values based on a 2,000 calorie diet
Ingredients
16 servings
2 lbslean ground beef
1yellow onion
large, diced
4jalapeños
diced, membranes and seeds removed
2 x 28 ozwhole tomatoes
cans
28 ozcan diced tomatoes
2 x 10 oztomatoes with habaneros
1 x 13 ozpieces and stems mushrooms
can, drained
15 ozcan black beans
drained and rinsed
2 x 15 ozdark red kidney beans
cans, drained and rinsed
15 ozpinto beans
15 ozchili beans
3garlic cloves
diced
½ cupchili powder
1 teaspoonred pepper flakes
1 teaspooncayenne pepper
2 teaspoonsmoked paprika
1 tablespoongarlic powder
1 tablespoonground cumin
1 tablespoonsalt
1 tablespoonground black pepper
Instructions
Step 1
In a large 8 quart stock pot, with lid, over med-low heat, add ground beef, diced onions, jalapeños, and diced garlic cloves, cook until meat is no longer pink and onions are translucent. Add all the spices and continue cooking for about 5 minutes. Add all beans and tomatoes, squeeze whole tomatoes with hands until just pieces remain, or you can put whole tomatoes in a separate bowl and squeeze or smash until just pieces remain, then put in stock pot. Bring everything to a low simmer, put a lid on it and let simmer a minimum of 2 hours, we let it simmer for about 4 hours. Sometimes we need to add about 1-2 cups of water, depends on amount of liquid in tomatoes.
Makes 16 - 1 1/2 cup servings
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