Chili Recipe – Eats Now

Name: Chili
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 5 lb. lean beef (coarse); 5 Tbsp. shortening; 3 cloves garlic (or powder); 2 large onions, diced; 6 Tbsp. chili powder; No. 3 can tomatoes (or equivalent), diced or blended; 4 bay leaves; 2 tsp. oregano; 2 tsp. salt; 4 tsp. cumin powder; 1 tsp. coriander; black or red pepper

Servings: persons

5 lb. lean beef (coarse)
5 Tbsp. shortening
3 cloves garlic (or powder)
2 large onions, diced
6 Tbsp. chili powder
No. 3 can tomatoes (or equivalent), diced or blended
4 bay leaves
2 tsp. oregano
2 tsp. salt
4 tsp. cumin powder
1 tsp. coriander
black or red pepper

1
A 1 1/2 to 2-gallon kettle is suggested.
2
Add equal amount water to tomatoes.
3
Cook at medium temperature.
4
Brown beef and onions in shortening; put in kettle.
5
Add crushed bay leaves and all other seasonings, except coriander.
6
Bring to a boil; reduce heat to simmer for 2 1/2 to 3 hours.
7
Add coriander 1/2 hour before chili is finished.
8
Add water as needed.
9
Mix 3 to 5 heaping tablespoons flour with cold water or tomato juice.
10
Blend well. Add to chili toward end of cooking time.
11
Stir thoroughly, when adding flour mixture.
12
Chili should be made a day in advance of the eating time.

1466

kcal

Calories

Fat

Carbs

149

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 5 lb. lean beef (coarse), 5 Tbsp. shortening, 3 cloves garlic (or powder), 2 large onions, diced, and more.

Yes, Chili falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Chili

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