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- user reviews (5)
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3
dried guajillo chiles*
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2
dried ancho chiles*
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2
pounds 85% lean ground beef
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6
slices thick cut smoked bacon, cut into 1/2-inch pieces (8 ounces)
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3
large Vidalia onions, or other sweet onions, chopped
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2
green sweet peppers, chopped
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2
serrano peppers, finely chopped*
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8
cloves garlic, minced
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2
tablespoons chili powder
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2
teaspoons ground cumin
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1
28 ounce can diced tomatoes
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1
cup water
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2
teaspoons lime juice or cider vinegar
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1/4
teaspoon salt
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Cheddar cheese wedges and sliced green onions (optional)
1. In a large skillet, cook guajillo and ancho chiles over medium heat for 3 to 4 minutes, turning occasionally, until lightly toasted. Cool at least 1 minute. Remove and discard stems and seeds. Transfer chiles to a large bowl; cover with boiling water. Let stand 20 minutes. Drain, reserving 1/3 cup of the soaking liquid. In a blender, puree chiles and reserved liquid; set aside.
2. In a 5- to 6-quart Dutch oven, cook beef over medium-high heat about 8 minutes, until beginning to brown. Drain off fat. Transfer beef to a bowl.
3. In the same pan cook bacon for 5 to 6 minutes, stirring occasionally, until browned. Stir in onions, sweet peppers, serrano peppers, and garlic. Cook for 7 minutes, stirring occasionally, until vegetables are tender. Add pureed chiles; cook for 3 minutes, stirring often. Add the chili powder and cumin; cook and stir for 1 minute. Add the reserved beef, undrained tomatoes, and 1 cup of water.
4. Bring chili to boiling. Reduce heat to medium-low. Simmer, covered, about 30 minutes, until thickened. Remove from heat; stir in lime juice and salt. Top each serving with cheddar cheese and green onions.
- Tip *Because hot chile pepper, such as serranos, contain volatile oils that can burn skin and eyes, avoid direct contact with them as much as possible. When working with chile peppers, wear plastic or rubber gloves. If your bare hands touch peppers, wash your hands well with soap and water.
- Servings Per Recipe 8,
- Calories 573,
- Protein (gm) 36,
- Carbohydrate (gm) 55,
- Fat, total (gm) 27,
- Cholesterol (mg) 77,
- Saturated fat (gm) 8,
- Monosaturated fat (gm) 10,
- Polyunsaturated fat (gm) 5,
- Trans fatty acid (gm) 1,
- Dietary Fiber, total (gm) 13,
- Sugar, total (gm) 6,
- Vitamin A (IU) 972,
- Vitamin C (mg) 12,
- Thiamin (mg) 0,
- Riboflavin (mg) 1,
- Niacin (mg) 6,
- Pyridoxine (Vit. B6) (mg) 1,
- Folate (µg) 32,
- Cobalamin (Vit. B12) (µg) 3,
- Sodium (mg) 961,
- Potassium (mg) 965,
- Calcium (DV %) 141,
- Iron (DV %) 6,
- Percent Daily Values are based on a 2,000 calorie diet
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I loved it. It did need more salt and I topped it with avocado as well.
12/31/2011 01:57:57 PM Report AbuseI must admit we enjoyed this recipe as written, but did feel the taste was just a tad underwhelming. I think the first reviewer might be onto something with the salt comment. It might be just what is needed to bring out the other flavors. Those flavors are DEFINITELY there if you look at the recipe, they just need a little help coming out.
12/12/2011 04:15:06 PM Report AbuseAs is, this is very good. you can always add more heat if you wish, but you can't take it out.
11/25/2011 08:45:32 AM Report AbuseMy husband loves very spicy food, the hotter the better. This chili is not deadly hot, but hot enough for him, so I disagree with the previous reviewer. We both LOVE this recipe. The chilies and bacon give this dish wonderful smoky, layered depths, and it will be my go-to from now on. The great thing about chili is that you can adjust the seasons to your own preference, and there is always room for improvisation. This recipe, though, is fabulous as is.
10/20/2011 03:18:30 PM Report AbuseMuch too bland. Hubby gave it a thumbs down. Perhaps a tablespoon or two of tomato paste, and about 6-8 serrano peppers would make it acceptable. 1/4 teaspoon of salt is nowhere enough for this dish. Don't insult Texas by calling it "Texas Red Chili". You should change the name to "Red Chili".
9/25/2011 05:59:58 PM Report Abuse