Spicy Chili Pepper With Vinegar Recipe
Ingredients
| Dried red chili pepper | 6 | |
| Water | 4 Cup (64 tbs) | |
| Ground beef | 3 Pound | |
| Ground chuck | 3 Pound | |
| Garlic | 8 Clove (40 gm), minced | |
| Onions | 3 Medium, chopped | |
| Salt | 4 Teaspoon | |
| Black pepper | 1⁄2 Teaspoon | |
| Allspice | 1⁄2 Teaspoon | |
| Cumin seed | 3 Tablespoon | |
| Oregano | 1 Tablespoon | |
| Chili powder | 8 Tablespoon | |
| Paprika | 2 Tablespoon | |
| Vinegar | 3 Tablespoon | |
| Canned beef consommé | 12 Ounce | |
| Tomato juice | 2 Cup (32 tbs) | |
| Whole wheat flour | 2 Tablespoon | |
| Corn flour | 3 Tablespoon |
Nutrition Facts
Serving size
Calories 1481 Calories from Fat 993
% Daily Value*
Total Fat 110 g169.7%
Saturated Fat 41 g204.9%
Trans Fat 0 g
Cholesterol 320 mg106.7%
Sodium 2307.3 mg96.1%
Total Carbohydrates 46 g15.4%
Dietary Fiber 13.9 g55.8%
Sugars 10.5 g
Protein 86 g172.3%
Vitamin A 189.3% Vitamin C 71.8%
Calcium 22.6% Iron 84.6%
*Based on a 2000 Calorie diet
Directions
Cook in water for 30 minutes.
Let cool.
Brown the meat in a large skillet.
Drain off excess fat.
Add the garlic and onions, and cook until nearly translucent.
Stir in spices and seasonings.
Add the water from the peppers a little at a time as needed.
Simmer slowly.
Add vinegar and consomme.
In a small bowl, combine the tomato juice and flours.
Blend well, and add to the chili.
Simmer 1 to 2 hours.
Alter spices to taste.
NOTE: If chili peppers are unavailable, add an additional 5 to 6 tablespoons dried chili powder.
Chef
