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Layered Chili Recipe
|Onions||4 Large, chopped|
|Salad oil||6 Tablespoon|
|Mustard seeds||1 Tablespoon|
|Lean ground beef||1 1⁄2 Pound|
|Chili powder||1 Tablespoon|
|Cumin seeds||1 Teaspoon|
|Ground cinnamon||1⁄4 Teaspoon|
|Canned tomatoes||1 Pound (1 Can)|
|Canned tomato paste||6 Ounce (1 Can)|
|Water||1 Cup (16 tbs)|
|Canned kidney beans||3 Pound (3 Can)|
|Limes/Lemons||4 , cut in wedges|
Serving size: Complete recipe
Calories 3863 Calories from Fat 1423
% Daily Value*
Total Fat 161 g247.2%
Saturated Fat 26.8 g134.1%
Trans Fat 1.6 g
Cholesterol 390 mg
Sodium 6140.6 mg255.9%
Total Carbohydrates 447 g149.1%
Dietary Fiber 110.3 g441.3%
Sugars 149.9 g
Protein 246 g492%
Vitamin A 207.4% Vitamin C 426.1%
Calcium 154.3% Iron 242.4%
*Based on a 2000 Calorie diet
Stir often over medium-high heat until onions are soft and slightly golden, 15 to 20 minutes.
Add mustard seeds and stir for about 1 minute.
Add beef; crumble apart with a spoon and cook, stirring occasionally, until lightly browned.
Add chili powder, cumin seeds, cardamom, cinnamon, tomatoes (break up with a spoon) and their liquid, and tomato paste.
Add water and undrained beans.
Simmer rapidly, uncovered, until chili is thickened and almost all liquid has evaporated, about 40 minutes.
Stir frequently to prevent scorching.
Ladle chili into wide-rimmed plates or bowls and top with Pink Onions and relishes as desired.
Squeeze on lime juice to taste.