Santa Fe Trail Chile Recipe

Santa Fe Trail Chile picture

Summary

Difficulty LevelEasyHealth IndexAverage
CuisineInterest Group

Ingredients

 Vegetable oil1⁄4 Cup (4 tbs)
 Pork butt1 Pound, cut into cubes
 Beef chuck/Ball tip1 Pound, cut into cubes
 Ground pork1 Pound
 Lean ground beef1 Pound
 Yellow onions2 Medium, diced
 Green bell peppers3 , diced
 Celery ribs2 , diced
 Chopped green chili1⁄2 Pound (Fresh / Frozen)
 Beer12 Ounce (1 Bottle)
 Cooked pinto beans2 Cup (32 tbs)
 Canned kidney beans16 Ounce, undrained (1 Can)
 Canned tomatoes8 Ounce, undrained (1 Can)
 Tomato sauce8 Ounce (1 Can)
 Salt To Taste
 Red chile powder1⁄3 Cup (5.33 tbs)
 Finely chopped garlic3 Tablespoon (Fresh Garlic)
 Dried oregano2 Tablespoon
 Ground cumin1 Tablespoon

Nutrition Facts

Serving size: Complete recipe

Calories 6041 Calories from Fat 3039

% Daily Value*

Total Fat 339 g521.4%

Saturated Fat 110.1 g550.6%

Trans Fat 0.5 g

Cholesterol 1167.2 mg

Sodium 4936.7 mg205.7%

Total Carbohydrates 333 g110.9%

Dietary Fiber 102.4 g409.6%

Sugars 62.6 g

Protein 422 g844.5%

Vitamin A 228% Vitamin C 1741.8%

Calcium 151.2% Iron 341.7%

*Based on a 2000 Calorie diet

Directions

Heat the oil in a large skillet until medium-hot.
Add the pork butt and beef chuck and sear over medium heat until a rich dark color.
Add the ground pork and ground beef; cook until browned.
Drain and discard the fat.
Add the onions, bell peppers, celery and green chiles to the skillet and stir to combine; pour in the beer.
Cover and simmer for 20 minutes over very low heat.
Add the pinto and kidney beans, tomatoes and tomato sauce.
Season with salt.
Stir in the red chile powder, garlic, oregano and cumin; simmer 1 hour more, adding water if necessary to thin.
Cool; cover and refrigerate overnight. (The chile tastes best the next day.)
Image Courtesy : http://www.flickr.com/photos/garysoup/2869773662/
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