Great West Chili Recipe

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Great West Chili
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Ingredients
16
Count
Nutrition
945
Calories
Total time
60
Minutes
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Ingredients:

Directions:

  1. Under cold running water, pull the stems off the ancho and red chilies.
  2. Tear the chilies in half and brush out their seeds. With a small sharp knife, cut away any large ribs. Crumble the chilies coarsely, drop them into a bowl, and pour the boiling water over them. Let them soak for at least 30 minutes, then strain the soaking liquid through a sieve set over a bowl and reserve it. Set the chilies aside.
  3. In a heavy 5- to 6-quart casserole, cook the beef suet over moderate heat, stirring frequently until it has rendered all its fat. With a slotted spoon, remove and discard the suet bits. Pour off all but about 1 cup of the fat remaining in the pot.
  4. Add the venison or beef cubes to the casserole and, stirring constantly, cook over moderate heat until the pieces of meat are firm but not brown. Add 2l/2 cups of the reserved chili-soaking liquid and bring it to a boil over high heat. Drop in the bay leaves and reduce the heat to low simmer partially covered for 1 hour, stirring the mixture from time to time.
  5. Meanwhile, place the cumin seeds in a small ungreased skillet and, slid­ing the pan back and forth frequently, toast the seeds over low heat for 10 minutes. Drop the seeds into the jar of an electric blender and blend at high speed for 30 seconds. Turn off the machine, add the ancho and red chilies, the remaining chili-soaking liquid, the garlic, oregano, paprika, sugar and salt, and blend again at high speed until all of the ingredients are reduced to a smooth puree.
  6. When the meat has cooked its allotted time, stir in the chili puree Simmer partially covered for 30 minutes. Then, stirring constantly, pour in the cornmeal in a slow stream and cook over high heat until the chili comes to a boil and thickens lightly. Taste the chili for seasoning and add the ground hot red pepper if desired.
  7. Serve the chili from the casserole or from a heated tureen. Mound the pinto beans and the rice in separate bowls and present with the chili.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 945.32 Kcal (3958 kJ)
Calories from fat 430.09 Kcal
% Daily Value*
Total Fat 47.79g 74%
Cholesterol 166.28mg 55%
Sodium 1336.69mg 56%
Potassium 1364.95mg 29%
Total Carbs 65.22g 22%
Sugars 7.25g 29%
Dietary Fiber 8.13g 33%
Protein 60.64g 121%
Vitamin C 87.7mg 146%
Vitamin A 0.1mg 2%
Iron 9.4mg 52%
Calcium 85.6mg 9%
Amount Per 100 g
Calories 130.36 Kcal (546 kJ)
Calories from fat 59.31 Kcal
% Daily Value*
Total Fat 6.59g 74%
Cholesterol 22.93mg 55%
Sodium 184.32mg 56%
Potassium 188.22mg 29%
Total Carbs 8.99g 22%
Sugars 1g 29%
Dietary Fiber 1.12g 33%
Protein 8.36g 121%
Vitamin C 12.1mg 146%
Iron 1.3mg 52%
Calcium 11.8mg 9%

* 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

  • 22.1
    Points
  • 24
    PointsPlus

Good Points

  • saturated fat free

Bad Points

  • High in Sodium

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