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Miami Heat Chili Recipe
|Vegetable oil||5 Teaspoon, divided|
|Round steak||1 Pound, cut into 1-inch cubes|
|Boneless chuck steak||1 Pound, cut into 1-inch cubes|
|Chili powder||3 Tablespoon|
|Ground cumin||1 Tablespoon|
|Instant minced garlic||1 Tablespoon|
|Oregano leaves||1⁄2 Teaspoon, crushed|
|Ground red pepper||1⁄8 Teaspoon|
|Ground black pepper||1⁄8 Teaspoon|
|Canned tomato sauce||15 Ounce (1 Can)|
|Beer||12 Ounce (1 Can)|
|Water||1 1⁄2 Cup (24 tbs)|
Serving size: Complete recipe
Calories 2430 Calories from Fat 1286
% Daily Value*
Total Fat 145 g222.4%
Saturated Fat 47.6 g237.9%
Trans Fat 0 g
Cholesterol 484 mg
Sodium 3746.7 mg156.1%
Total Carbohydrates 72 g24%
Dietary Fiber 23.4 g93.7%
Sugars 21.8 g
Protein 182 g364.4%
Vitamin A 334.6% Vitamin C 109.7%
Calcium 38.7% Iron 132%
*Based on a 2000 Calorie diet
Add meat, a few pieces at a time; cook and stir until browned on all sides.
Remove meat from Dutch oven; repeat until all meat is browned.
Heat remaining 3 teaspoons oil until hot.
Add chili powder, cumin, garlic, oregano, paprika, and red and black peppers; cook and stir 1 minute.
Remove from heat.
Stir in tomato sauce, beer, water and reserved meat; bring to a boil.
Reduce heat and simmer, covered, until meat is tender, about 2 hours, stirring occasionally.