Chili, Beef, Texas Type Lc-20.7/s (or 13.6/s)chili, meat- beef 1 clove (3 g) garlic; minced 1/2 cup onion; chopped 1 1/2 tbs olive oil 1 lb beef, lean; chopped 2 cup tomato, canned, undrain; /2 c beef stock 1/2 leaf bay 1/2 tsp oregano 1/8 tsp cumin; or to taste 1 tbs chili powder; or to taste (2-3) 1 can (15 oz) soy beans, black, Eden; drained Use a deep heavy kettle or Dutch oven, and cook the garlic, onion, olive oil and beef together for about 10 minutes. The meat should be chopped, not ground, and cooked, at this stage, only long enough to lose its red color. Next add the tomatoes OR beef stock. Add the seasonings and simmer for about an hour or until meat is very tender. Then add the beans and simmer for another 30 minutes. Make this a day or two ahead if you can, for it gets better with age. It can also be made weeks ahead of time and frozen. Freeze only the meat mixture and add the beans when re-heating. I have adapted this recipe with the soy beans but the original recipe came from "The Twelve Days of Christmas Cookbook" by Suxanne Huntley. I have been cooking chili for my husband for 21 years and he likes this best because of no tomatoes. -- Kandy ====================================================>Phillip 5 of 5 stars for this one. I just wish I could find these "black" (actually red) soy beans that weren't already cooked nearly to mush. SHE prefers ground beef so I used that. Threw in some cilantro as well. Sprinkled on a bit of shredded Cheddar and a dollop of sour cream. Hey, this is chili after all. Total lack of fire was overcome by green Tabasco at the table. Was nearly enough for 3 servings, which would drop the carbs a bunch. Tomatoes: LC-20.7/s NYC Nutrition Analysis (per serving or yield unit): water=412.5 g; calories=920.3; protein=63.95 g; total fat=33.96 g; carbohydrate=37.04 g; dietary fiber=16.34 g; ash=5.54 g; calcium=132.4 mg; phosphorus=399.7 mg; iron=7.43 mg; sodium=802 mg; potassium=1910 mg; magnesium=88.78 mg; zinc=10.06 mg; copper=0.5 mg; manganese=0.41 mg; vitamin A=2748 IU; vitamin E=2.71 mg ATE; thiamin=0.29 mg; riboflavin=0.7 mg; niacin=12.5 mg; pantothenic acid=1.23 mg; vitamin B6=0.78 mg; folate=45.25 ug; vitamin B12=4.67 ug; vitamin C=34.93 mg; saturated fat=8.8 g; monounsaturated fat=13.56 g; polyunsaturated fat=6.93 g; cholesterol=112 mg; total sugars=1.64 g; selenium=33.87 ug; refuse=0.56%; %cal as carb:prot:fat=21:36:43; WW Pts=18.18; (complete analysis) Beef Stock: LC-13.6/s NYC Nutrition Analysis (per serving or yield unit): water=427.5 g; calories=856.4; protein=62.4 g; total fat=33.83 g; carbohydrate=20.59 g; dietary fiber=13.79 g; ash=5.7 g; calcium=50.8 mg; phosphorus=361.3 mg; iron=5.7 mg; sodium=1448 mg; potassium=1323 mg; magnesium=60.7 mg; zinc=9.64 mg; copper=0.21 mg; manganese=0.28 mg; vitamin A=1371 IU; vitamin E=1.75 mg ATE; thiamin=0.18 mg; riboflavin=0.62 mg; niacin=10.85 mg; pantothenic acid=0.96 mg; vitamin B6=0.73 mg; folate=34 ug; vitamin B12=4.67 ug; vitamin C=5.86 mg; saturated fat=8.85 g; monounsaturated fat=13.59 g; polyunsaturated fat=6.79 g; cholesterol=112 mg; total sugars=1.64 g; selenium=34.11 ug; refuse=0.56%; %cal as carb:prot:fat=13:39:48; WW Pts=17.41; (complete analysis) |
