Recipes
Ingredients
 Recipes   
Search for recipes
Recipes
Email or User Name    Password (forgot) Register
 
 Remember Me?
    Join For Free
Welcome :
My Profile Log Out
    Member Information   (Free)
To keep track of your recipes and Nutrition plans
User Name
 
Password
Re-type Password
Email
Postal or Zip code
Remember Me     Privacy
 
Print
Add to my Recipe Box
Create My version
My Nutrition
You can save these recipes into your own recipe box and easily change the individual ingredients and servings to make your own versions. To get started click Here.

Recipes - Gregs Famous Chili

Recipe Name

Greg's Famous Chili

Submitted by GregLamont
Recipe Description This recipe has never failed me in a chili cooking competition. I am 4/4 with first place and I believe it's the sweet, rich, flavorful base that carries me through
Quantity 0 Quantity Unit Servings  
Prep Time (minutes) 60 Cook Time (minutes) 240 Ready In (minutes) 300
 Recipe Nutrition ... build a NutritionPlan with our meal planner  Recipe Nutrition ... build a NutritionPlan with our meal planner
Ingredients
Amt. Measure Ingredient
70
ouncesFire roasted diced tomatoes (28 oz can)
2
cupsRotel - diced tomatoes & Green chilies
8
cupbeans, chili canned (16oz)
2
cupblack beans
1
poundPork sausage, fresh, raw
1
poundBeef, ground, 80% lean meat / 20% fat, raw
1
poundstew meat, lean
3/4
cup, packedbrown sugar
1/2
cupsugar
1/4
cup, slicedjalapeno pepper
6
tablespoonsKetchup
6
tablespoonsBBQ Sauce
2
tablespoonsPaprika
2
tablespoonsonion powder
2
tablespoonsgarlic powder
1
tablespoonblack pepper
2
teaspoonskosher salt
3
tablespoonschili powder
5
tablespoonChili Seasoning Mix, McCormick
8
tablespoonSriracha
4
tablespoonred hot pepper sauce
Steps
Sequence Step
1Add to pot
2Brown the sausage and add it to the pot leaving some drippings in the pan
3Brown the ground beef in the left over fat from the sausage. Add to pot.
4Brown Steak in left over fat from pork and ground beef then add to pot
5Taste and adjust seasonings as needed.
6Bring to a boil, stirring constantly.
7Lower heat to low and let simmer for 3-4 hours stirring regularly to avoid burning the bottom.
8I prefer to refrigerate the entire batch in serving size containers and then reheat on the stove before serving. Getting cold and then reheating adds depth and complexity.






Please enter your name for this version.
 
Home    Recipes    The System    Nutrition Resources    About    Contact  

© RecipeNutrition.com