Crazy Ed's Holiday Chili Recipe

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Crazy Ed's Holiday Chili
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Ingredients
39
Count
Nutrition
590
Calories
Total time
165
Minutes
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Ingredients:

Directions:

  1. Using a large skillet cook the onions in half of the olive oil until nearly translucent.
  2. Add the garlic to the skillet and cook for 1 more minute.
  3. Place the onions in a large stock pot (12 quart).
  4. Brown the meat in the remaining oil.
  5. Add the tomato paste to the meat during the last few minutes of browning.
  6. Add this to the stock pot without draining.
  7. Remove the seeds, veins, and stems from the chipoltes, habaneros, and anchos.
  8. Tear the chilies into small pieces and soak them in the hot water for 30 minutes.
  9. Puree the chilies and water in a blender until a paste forms.
  10. Add this paste to the stock pot and mix well.
  11. Add all of the liquid ingredients and vegetables, except for the spices, to the stock pot and bring them to a simmer.
  12. Do not drain any of the canned items.
  13. Mix the Worcestershire sauce, vinegar, honey, and liquid smoke in a small dish until the honey is dissolved.
  14. Add this mixture to the stock pot and stir well.
  15. Add all of the dry spices together in a small bowl and mix well.
  16. Add this spice mixture to the stock pot slowly, a little at a time.
  17. Once all the ingredients are mixed together, return the chili to a simmer.
  18. Simmer the chili for 2-3 hours uncovered.
  19. Remember to stir the chili occasionally and add water or beer if necessary.
  20. Makes about 10 quarts (leftovers freeze well).
  21. The chili should be allowed to age 1-2 days in the refrigerator.
  22. Serve the chili over rice or pasta Midwest-style and add your favorite condiments.
  23. Serve the chili with a salad and your favorite beer and you will have a feast.
  24. Cheese biscuits and cornbread are also wonderful with this recipe.
  25. The ingredients in steps 4 and 5 can be prepared the day ahead to save time and to avoid any last second measuring mistakes.
  26. Just place them in sealed containers or Ziplock bags and place in the refrigerator until the next day.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 589.62 Kcal (2469 kJ)
Calories from fat 118.6 Kcal
% Daily Value*
Total Fat 13.18g 20%
Cholesterol 46.48mg 15%
Sodium 2095.45mg 87%
Potassium 1312.45mg 28%
Total Carbs 51.17g 17%
Sugars 23.11g 92%
Dietary Fiber 7.62g 30%
Protein 63.17g 126%
Vitamin C 39.6mg 66%
Vitamin A 0.1mg 3%
Iron 11.1mg 62%
Calcium 119mg 12%
Amount Per 100 g
Calories 76.76 Kcal (321 kJ)
Calories from fat 15.44 Kcal
% Daily Value*
Total Fat 1.72g 20%
Cholesterol 6.05mg 15%
Sodium 272.79mg 87%
Potassium 170.86mg 28%
Total Carbs 6.66g 17%
Sugars 3.01g 92%
Dietary Fiber 0.99g 30%
Protein 8.22g 126%
Vitamin C 5.2mg 66%
Iron 1.4mg 62%
Calcium 15.5mg 12%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 12.1
    Points
  • 14
    PointsPlus

Good Points

  • low fat,
  • saturated fat free,
  • low cholesterol

Bad Points

  • High in Sodium

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