Post by JJ Judkins on Mar 9, 2009 12:41:01 GMT -6
* Exported from MasterCook *
Chandler's Flamin' Chili
Recipe By :
Serving Size : 0 Preparation Time :0:00
Categories : Beef Chili
Amount Measure Ingredient -- Preparation Method
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16 oz. red kidney beans
16 oz. black beans
28 oz. canned stewed tomatoes (Mexican style -- if available)
1 can tomato paste -- (6 oz.)
1/2 cup water
2 green peppers -- chopped
1 red pepper -- sliced
1 white onion -- chopped
2 garlic cloves -- chopped
1 hot chili pepper sliced and seeded (optional)
1 lb. flank steak
1 lb. spicy Italian sausage
2 tsp. to 2 tbsp. chili powder to taste
1 tbsp. cumin
1/2 tsp. salt
1 tsp. black pepper
Red onion -- sour cream, Monterey Jack cheese, tortillas and
tortilla chips for garnish
Strain beans in a colander and rinse well; pour into slow cooker. Add stewed tomatoes, tomato paste and water; mix gently. Add peppers, onions, garlic and chili pepper; stir ingredients until mixed well.
Grill the flank steak for just 2 to 3 minutes on each side; steak should still be mostly raw.
(The flank steak can be marinated 6 to 8 hours ahead of time in a mixture of 2 to 3 tablespoons of low-fat Italian dressing, 2 crushed garlic cloves, and 2 teaspoons cayenne pepper.)
Slice steak into thin strips 1/4 inch thick. Grill sausage for just a few minutes on either side, then cut into 1- to 2-inch sections.
Put both sausage and steak into slow cooker.
Add chili powder, cumin, salt and pepper. Stir contents until mixed well.
Turn slow cooker on Low and cook for 8 hours; if possible stir every hour or two.
Serve with chopped red onion, sour cream and Monterey Jack cheese.
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Per Serving (excluding unknown items): 4159 Calories; 61g Fat (13.0% calories from fat); 299g Protein; 625g Carbohydrate; 153g Dietary Fiber; 231mg Cholesterol; 2520mg Sodium. Exchanges: 37 1/2 Grain(Starch); 25 1/2 Lean Meat; 10 1/2 Vegetable; 3 Fat.
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0