Spicy Hot Chili Recipe
Ingredients
| Ground beef | 1 Pound | |
| Onion | 1 Medium (About 0.5 Cup) | |
| Garlic | 2 Clove (10 gm) | |
| Canned tomatoes | 16 Ounce | |
| Canned red kidney beans | 15 1⁄2 Ounce | |
| Tomato juice | 3⁄4 Cup (12 tbs) | |
| Canned green chili peppers | 4 Ounce | |
| Worcestershire sauce | 1 Tablespoon | |
| Paprika | 2 Teaspoon | |
| Sugar | 1 Teaspoon | |
| Dried oregano | 1 Teaspoon | |
| Ground cumin | 1⁄2 Teaspoon | |
| Celery salt | 1⁄4 Teaspoon | |
| Cayenne | 1⁄4 Teaspoon | |
| Dry mustard | 1⁄8 Teaspoon | |
| Hot pepper sauce | 2 Drop |
Nutrition Facts
Serving size
Calories 352 Calories from Fat 188
% Daily Value*
Total Fat 21 g32.3%
Saturated Fat 7.5 g37.6%
Trans Fat 0 g
Cholesterol 53.3 mg17.8%
Sodium 506.5 mg21.1%
Total Carbohydrates 26 g8.8%
Dietary Fiber 7.5 g30%
Sugars 5.2 g
Protein 19 g38%
Vitamin A 34.3% Vitamin C 41.4%
Calcium 8.6% Iron 22.6%
*Based on a 2000 Calorie diet
Directions
Stir in undrained tomatoes, kidney beans, tomato juice, chili peppers, worcestershire sauce, paprika, sugar, oregano, cumin, celery salt, cayenne, mustard, hot pepper sauce, 1 cup water, 1 teaspoon salt, and 1/4 teaspoon pepper.
Cover and simmer for 20 to 30 minutes.
Crockery cooker directions:
(Use a 31/2-quart or smaller electric slow crockery cooker because of the small volume of chili.)
In skillet cook ground beef, onion, and garlic till meat is browned; drain off fat.
Transfer meat mixture to crockery cooker.
Stir in undrained tomatoes, kidney beans, tomato juice, chili peppers, worcestershire, paprika, sugar, oregano, cumin, celery salt, cayenne, mustard, pepper sauce, only 1/2 cup water, 1 teaspoon salt, and 1/4 teaspoon pepper.
Cover and cook on low-heat setting for 8 to 10 hours.
Chef
