Kazd's Chili
My version of chili
My version of chili
- Carbohydrate 15.5696170844945 g
- Cholesterol 0.156 mg
- Fat 0.991647499984228 g
- Fiber 4.45485833548433 g
- Protein 3.93512374743444 g
- Saturated Fat 0.226916458458857 g
- Serving Size 1 1 Serving (178g)
- Sodium 62.2421666658519 mg
- Sugar 11.1147587490101 g
- Trans Fat 0.313295583316779 g
- Calories 76 calories
Step-by-step
- Fry the mince off and if you wish strain off any fat or juices that come from the meat.
- Add all the vegetables, herbs, stock, etc but do not add the treacle at this stage.
- Bring to a slow bubble and add lid to pan, cook for as long as you desire but stir periodically.
- About an hour before you want to serve, remove the lid and let the liquid reduce, right at the end add a big dollop of treacle.
- Serve with rice or jacket potato, whichever tickles your fancy and enjoy.
The perfect chili for any occasion
My version of chili, which I used to make without kidney beans but now add, is a rich and inviting chili that's frequently requested at parties. The measurements below are just a guideline; if I have celery, it goes in; if I don't, it's no big deal. The same goes for the peppers; I sometimes put one in, but today I added a yellow pepper that was going to waste. Again, the timing is not a science; I'm a big believer in slow and long cooking, so I would put this on around 2:00 pm and serve it around 6:00 pm. However, today I started a little late and will cook it for 45 minutes before removing the lid to reduce the liquid. It will still be cooked, but I find that the flavor develops better if it's allowed to cook slowly.
