RC-435SELECT * FROM recipe_recipes WHERE recipe_id = 2345
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| Recipe Name: |
Bob and Lindy's Smokehouse Chili |
| Source: |
Robert Davis Frank and Lindy Helene Frank |
Submitted by: |
Lindy H. Frank |
Last Modified: |
2010-02-02
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| Course: |
Soup |
Used in Baskets: |
No |
| Base: |
Beef |
Kosher: |
No |
| Ethnicity: |
American |
Kosher for Passover: |
No |
| Preparation Time: |
10.00
Minutes |
Number of Servings: |
6 |
| Inactive Prep Time: |
10.00
Minutes |
Original Num Servings: |
6 |
| Cooking Time: |
7.00
Hours |
Heart Healthy: |
No |
| Oven Temp: |
0 |
Approx. Cost/Serving: |
$3.34
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| # Sides Included: |
0 |
Difficulty: |
Easy |
| Yields :
| 2.5
Quart
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Tested: |
Yes |
| Wine Type: |
Full-bodied reds |
Wine Suggestion: |
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| Equipment Needed: |
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| Suggested Sides: |
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| Comments: |
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Ingredients:
1 Teaspoon pepper, cayenne
1 Large onion, red chopped
12 fl ozs beer, dark
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Directions:
Mix together all the dried spices in a medium bowl. Add the water to the spice mix and combine until a paste forms. Set aside.
Meanwhile, heat the oven to broil. Rub the all the peppers with the EVOO and place on a rack of a roasting pan. Put into the preheated broiler 1 inch from the element and roast. Turn the peppers every 5 to 7 minutes or until black and blistered all over. Move to a large bowl and cover with plastic wrap. Let steam for 10 minutes. Peel, seed and chop.
While peppers are cooling/steaming, render the bacon in a large stock pot or Dutch oven. Once the bacon is crispy, remove to a small dish and reserve. In the hot bacon drippings, add the chopped onion and saute over medium-high heat until they begin to softened. Add the garlic and cook another 1 minute. Remove to a bowl and reserve.
Add EVOO to the pan. Saute the beef until all pink has been cooked out. Add in the spice paste. Mix well and continue to cook for 1 minute. Add the onions back into the beef mixture.
Add the tomatoes, roasted peppers, beer and stock to the beef. Mix well and bring to a boil. Reduce to simmer and cook 4 to 6 hours.
Add the beans and bacon and cook 30 minutes.
Serve over rice, pasta or plain and top with shredded cheddar cheese, if desired. |
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| Nutrition per Serving: |
| Calories: |
597 |
Total Carbs: |
58.2 |
Net Carbs: |
0.0 |
| Cholesterol: |
76.7 |
Fat: |
23.1 |
Protein: |
38.55 |
| Fiber: |
21.67 |
Sodium: |
1204.32 |
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