Tony Hilton'S Almost Too Much Trouble Chili Recipe Recipe

Name: Tony Hilton'S Almost Too Much Trouble Chili Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Tony Hilton's Almost Too Much Trouble Chili Recipe; 1/2 lb fatback or salt pork (see it already sounds good); 4 cups chopped onions (I like the red ones for this); 3+ lbs of chuck or other beef cut into small cubes; 1 tsp dried oregano; 1 lb ground chuck 1 tsp cumin; 4-6 cloves of garlic chopped (I put a couple in whole,too); Salt, red pepper, paprika to taste (you won't need much salt); 4-8 tbsps chili powder 1 qt beef stock; 2 large cans whole tomatoes (I use the ones we canned); 2-6 hot fresh or dried chili peppers (chopped or whole, I chop them); 1 lb dried pinto beans or black beans 1 large can tomato sauce; 1 tbsp of sugar (enhances the tomato flavor)

Servings: persons

Tony Hilton's Almost Too Much Trouble Chili Recipe
1/2 lb fatback or salt pork (see it already sounds good)
4 cups chopped onions (I like the red ones for this)
3+ lbs of chuck or other beef cut into small cubes
1 tsp dried oregano
1 lb ground chuck 1 tsp cumin
4-6 cloves of garlic chopped (I put a couple in whole,too)
Salt, red pepper, paprika to taste (you won't need much salt)
4-8 tbsps chili powder 1 qt beef stock
2 large cans whole tomatoes (I use the ones we canned)
2-6 hot fresh or dried chili peppers (chopped or whole, I chop them)
1 lb dried pinto beans or black beans 1 large can tomato sauce
1 tbsp of sugar (enhances the tomato flavor)

1
Render the pork. Eat the delicious fried fatback with beer as you cook. Lily loves the fried fatback, too and a sip of beer. Add onions and garlic to pork grease and sweat until tender. Add the garlic to the sweating onions last since it gets bitter if over-cooked. Brown beef and ground chuck in same pan. Put it all in a large cauldron. Use a slotted spoon to transfer from frying pan to pot to cut down on extra grease and salt. Add stock and spices. As with all recipes, you can jack this around to suit you. I have jacked it to this point. Simmer covered until you are starving or 3-6 hours whichever comes first. If you want to thicken it further, add a small handful of massa. I don't because I like it with cornbread on the side.
2
The night before, soak the dried beans. Rinse thoroughly and begin cooking them about two hours before you will be eating. Don't over-cook the beans unless you like bean mush. Al dente is good for beans and pasta. Add the beans and chili together on plates. Don't combine the beans and chili until you serve. This will feed about 8 moderately hungry people. I like to make a cornbread to go with it too. Get a House Autry Yellow Cornbread mix and it is easy. This is great camp fare. It can be frozen for a few months. Mine never lasts that long.

1056

kcal

Calories

Fat

142

Carbs

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 13 ingredients. The key ingredients include: Tony Hilton's Almost Too Much Trouble Chili Recipe, 1/2 lb fatback or salt pork (see it already sounds good), 4 cups chopped onions (I like the red ones for this), 3+ lbs of chuck or other beef cut into small cubes, and more.

Yes, Tony Hilton'S Almost Too Much Trouble Chili Recipe 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.

Tony Hilton'S Almost Too Much Trouble Chili Recipe

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