The Walking Red (Chili) Recipe

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The Walking Red (Chili)
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Ingredients
22
Count
Nutrition
1420
Calories
Total time
300
Minutes
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Ingredients:

Directions:

  1. Slice the canned tomatoes in half and drain their liquid into a bowl. Set the liquid aside for later. Coat the tomatoes in a light drizzle (or spray) of canola oil.
  2. In a 425-degree oven, roast the tomato halves on a rack over the reserved liquid (cut-side, down) for 30-45 minutes. This should have them darkening and shriveling. Check on them periodically and be prepared to flip them with a spatula to keep them from burning; a little bit of color and dark spots are what you are looking for as well as to dry out the tomatoes. When slightly blackened, remove the tomato halves from the oven and blend them into a thick puree. Set aside.
  3. Place the excess tomato liquid into a shallow, non-stick skillet and add four, whole chili peppers. Over medium heat, stirring occasionally to prevent burning, reduce the tomato liquid. This will take about 5-15 minutes, depending on how hot medium is on your stove top. Keep an eye on it! When thick, remove and discard the whole chili peppers. Blend the reduced tomato liquid in with the roasted tomato puree.
  4. Dice the whole, dried red chilies very finely.
  5. Combine the ground spices with the red pepper flakes and the diced, small chili peppers in a bowl and set aside.
  6. Dice the beef rib meat into small pieces: about 1/2” cubes.
  7. Heat a large skillet over medium-high heat. Season your meat with salt and pepper (to taste) along with half the spice mixture. Then, saute in half of the oil until browned. Remove from the skillet.
  8. Add the diced onions to the large skillet with the remaining oil and saute until the onions start to brown.
  9. Add the ground beef and garlic to the onions and season with salt and pepper to taste. Add half of the remaining spice blend (which should be about a quarter of the full amount). Stir to break down the meat into a fine blend with the onions.
  10. Make sure the beans have been fully re-hydrated and the lard is melted. Add all the remaining ingredients (including the last quarter of the spice blend) to a large pot and stir in the beef/onion mixture with the cilantro, beans, and previously browned rib meat. If you are using canned beans, use their liquid as well. If using dried beans that you have re-hydrated, use a cup of their re-hydration liquid.
  11. Stir in the chicken broth. Bring to a simmer over low heat. Cover the pot for the first hour then remove and continue to simmer for another 1-1/2 to 3 hours hours, checking every fifteen minutes after the first half hour, to stir and make sure it is not burning. Simmer until it is as thick as a very thick stew. NOTE: Using a thick-bottomed pot will help prevent burning.
  12. Taste and adjust the seasoning.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 1420.3 Kcal (5947 kJ)
Calories from fat 797.07 Kcal
% Daily Value*
Total Fat 88.56g 136%
Cholesterol 269.56mg 90%
Sodium 2304.13mg 96%
Potassium 3346.79mg 71%
Total Carbs 76.22g 25%
Sugars 36.9g 148%
Dietary Fiber 16.68g 67%
Protein 93.31g 187%
Vitamin C 150.4mg 251%
Vitamin A 1.9mg 64%
Iron 16.1mg 90%
Calcium 317mg 32%
Amount Per 100 g
Calories 101.93 Kcal (427 kJ)
Calories from fat 57.2 Kcal
% Daily Value*
Total Fat 6.36g 136%
Cholesterol 19.35mg 90%
Sodium 165.36mg 96%
Potassium 240.19mg 71%
Total Carbs 5.47g 25%
Sugars 2.65g 148%
Dietary Fiber 1.2g 67%
Protein 6.7g 187%
Vitamin C 10.8mg 251%
Vitamin A 0.1mg 64%
Iron 1.2mg 90%
Calcium 22.7mg 32%

* 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

  • 35
    Points
  • 38
    PointsPlus

Good Points

  • saturated fat free,
  • low cholesterol

Bad Points

  • High in Sodium,
  • High in Total Fat

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