Border Style Chili Recipe




 Lard/Vegetable oil30 Milliliter (2 Tablespoon)
 Ground chuck2 Pound
 Ground chili To Taste
 Chopped white onions500 Milliliter (2 Cups)
 Dried chili2 (De Arbol Or Japones)
 Garlic2 Clove (10 gm), minced
 Salt1 1⁄2 Teaspoon
 Ground cumin1 Teaspoon
 Ground cloves1⁄4 Teaspoon
 Canned whole peeled tomatoes28 Ounce, undrained, coarsely chopped (1 Can, 800 Gram)
 Fresh orange juice125 Milliliter (1/2 Cup)
 Tequila/Water125 Milliliter (1/2 Cup)
 Tomato paste60 Milliliter (1/4 Cup)
 Grated orange rind15 Milliliter (1 Tablespoon)
 Lime wedges4
 Coriander sprigs1 (Fresh)

Nutrition Facts

Serving size: Complete recipe

Calories 3274 Calories from Fat 1886

% Daily Value*

Total Fat 208 g319.6%

Saturated Fat 84 g419.9%

Trans Fat 0 g

Cholesterol 668.5 mg

Sodium 5230.9 mg218%

Total Carbohydrates 157 g52.2%

Dietary Fiber 13.8 g55.3%

Sugars 57.6 g

Protein 169 g338%

Vitamin A 151.7% Vitamin C 268.4%

Calcium 48.9% Iron 67.9%

*Based on a 2000 Calorie diet


1. Heat lard in deep 12-inch (30-cm) skillet over medium-high heat until hot. Crumble beef into skillet; cook, stirring frequently, until beef is no longer red, 6 to 8 minutes. Add onion; saute over medium heat until onion is soft, about 5 minutes.
2. Crush chilies into fine flakes in mortar with pestle. Add chilies, garlic, salt, cumin and cloves to skillet. Cook and stir 30 seconds.
3. Add tomatoes, orange juice, tequila, tomato paste and orange rind to skillet; mix well. Heat over high heat to boiling; reduce heat to low. Simmer, covered, stirring occasionally, 1 1/2 hours.
4. Uncover skillet. Cook chili, stirring frequently, over medium-low heat until slightly thickened, 10 to 15 minutes.