Five Minute Chili

I'm chronically ill but still love cooking. The dilemma - feeding my husband while I'm in sick session. The desired solution - teach him basic cooking techniques. I once was a sous chef at a French restaurant and have retained most of my skills. The Mission - teach him what I know on his level (hey, he's a farmer! He never seasons anything!!). This is a recipe of my husband's creation; a "bastardization" of my almost award winning chili🌶️. It's a down & dirty recipe, guy style, and perfect for keeping him occupied of an afternoon.

Updated at: Wed, 16 Aug 2023 21:02:29 GMT

Nutrition balance score

Great

Glycemic Index

Low

Nutrition per serving

Calories1118.2 kcal (56%)

Total Fat35.9 g (51%)

Carbs85.6 g (33%)

Sugars14.2 g (16%)

Protein118 g (236%)

Sodium1904.9 mg (95%)

Fiber20.8 g (74%)

% Daily Values based on a 2,000 calorie diet

Ingredients

0 servings

1 poundground deer

beef, or a combo

1can rotel diced tomatoes green chile

1.8 ouncecan beef broth

decent quality, or bullion, if desperate

0.5sweet yellow onion

but any old onion will do

2 Tbspmexican chili powder

good quality, or to taste new mexico or chili colorado mixed w/ a litt anchor powder or guajillo powder make a flavorful mix

25 tspgarlic powder

not salt!, or to taste, or can use fresh/ jarred to taste

ground black pepper

or to taste

salt

optional, at end of cooking process to taste

0.5green bell pepper

red, or yellow, . 5 can jalapeno pepper🌶️ can be added depending on your cravings imagination or regional chili version

mexican oregano

or traditional, optional and to taste

Instructions

Step 1

Place burger meat in a small bowl. Season w/ garlic, 1 Tsp GOOD chili powder (usually on the Mexican food eisle, sometimes near the veggie section). Chili Colorado lends a good medium heat, a fruity aroma. Chili New Mexico is lighter fare w/ a fruity aroma and redder in color. If you want, pick up a small pkg of Ancho or Guajillo chili powder, or both. Both are hot, heady, and fragrant. Use w/ caution if unfamiliar with them. Guajillo has a coffee fragrance. (Personally, I like to make a chili powder mixture that lasts about a month, in winter. I can include a recipe for this in another recipe.)

Step 2

Sauté meat on medium/medium high to combine all seasonings. Add your pepper and a generous pinch of salt (optional). Cook until brown and to USDA recommended cooking temperature.

Step 3

Drawing the meat.