Texas Jailhouse Chili - 13.9g Carbs, 4g Fiber, 5g Sugar
From: www.fredericksburgfirstfriday.org
3 lbs lean stewing beef - diced or coarse chili grind
2 oz beef suet - (or substitute 2 Tablespoons vegetable oil)
4-5 Guajillo chile pods - toasted on a grill for 30-60 seconds, then
soaked in a quart of hot water for 30 minutes, then cooled, stemmed,
seeded and pureed in a food processor (reserve soaking water)
3-4 Tbsp pure chili powder (Ancho chilies are our favorite)
1 tsp dried marjoram OR Mexican oregano
1 Tbsp sugar
1 Tbsp kosher salt
3 Tbsp smoked paprika
2-3 tsp cayenne pepper
10 minced garlic cloves
3-6 Ancho or Guajillo chile pods - extra
3-4 Tbsp Masa Harina
Cook suet (beef kidney fat if you can find it) until most of the fat
is rendered. Remove suet. Or, if the idea of using suet makes you
shudder, use vegetable oil. Sear meat in fat in 2 or 3 batches.
Place seared meat in large pot with pepper puree and as much of the
pepper liquid as you think you'll need to keep the meat from burning.
A quart of the pepper liquid should be about right. Bring to a boil,
turn down the heat and simmer for 30 minutes. Add the rest of
ingredients except the Masa and extra Anchos. Simmer 35-45 minutes
more, covered. Stir only occasionally to avoid breaking up the meat.
Skim off grease. Taste and adjust seasonings. If not hot enough to
suit you, add extra Ancho or Guajillo pods which have been toasted,
stemmed and seeded, but not chopped. Add Masa Harina (mixed in 1/2 -
1 cup cold water or Shiner bock to form a paste) to thicken liquid.
Simmer for another 30 minutes until the meat is tender.
If you can stand to wait, make the chili over a 2-day period. Cook as
directed above, but after the chili has simmered with all the seasonings,
take it off the stove and let the chili cool off before refrigerating overnight. The next day, skim off the grease, add the Masa Harina (mix
it with a 1/2 - 1 cup cold water or Shiner bock to form a paste--don't
add it directly to the chili) and simmer for an additional 20-30 minutes
to thicken.
Makes a respectable size pot: enough for 5-6 hungry eaters. Freezes beautifully. Stains clothes and napkins like crazy!
Nutrition From: www.caloriecount.about.com
Servings: 6
Serving Size: 258 g
Nutrition per Serving:
533 Calories, 181 Calories from Fat, 20.2g Total Fat, 6.6g Saturated Fat,
202mg Cholesterol, 1367mg Sodium, 13.9g Total Carbs, 4g Dietary Fiber,
5g Sugars, 71.3g Protein
Vitamin A 120% - Vitamin C 14% - Calcium 7% - Iron 55%
Nutrition Grade: A-
Good points:
High in iron
High in niacin
High in phosphorus
Very high in selenium
Very high in vitamin A
High in vitamin B6
High in vitamin B12
High in zinc
Bad points:
High in cholesterol
High in sodium
Nutrition From: www.caloriecount.about.com Omitting the "1 Tbsp kosher salt".
Servings: 6
Serving Size: 255 g
Nutrition per Serving:
533 Calories, 181 Calories from Fat, 20.2g Total Fat, 6.6g Saturated Fat,
202mg Cholesterol, 204mg Sodium, 13.9g Total Carbs, 4g Dietary Fiber,
5g Sugars, 71.3g Protein
