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Fireside Chili

Makes: 8 servings
Prep 40 mins Cook 1 hr 15 mins Stand 30 mins
Fireside Chili
Ingredients
  • 1 RecipeChili Seasoning, (recipe below)
  • 1 1/2 pounds ground beef chuck
  • 1 largeonion, chopped
  • 2 stalkscelery, sliced
  • 2 tablespoons smoked paprika
  • 2 teaspoons ground coriander
  • 1 teaspoon crushed red pepper
  • 1/4 - 1/2 teaspoon ground cloves
  • 1 28 ounce canwhole tomatoes, cut up
  • 1 1/2 cups water
  • 1 14 ounce canbeef broth
  • 1 6 ounce cantomato paste
  • 1 - 2 ounces bittersweet chocolate, chopped (optional)
  • 1 1/2 cups dried plums or raisins, chopped
  • Cumin Polenta (optional), (recipe below)
Directions

1. Prepare Chili Seasoning Puree. In 6-quart Dutch oven cook beef, onion, and celery until meat is browned, stirring as needed. Drain fat.

2. Stir in Chili Puree, paprika, coriander, crushed red pepper, and cloves. Cook and stir 2 minutes. Stir in undrained tomatoes, water, beef broth, and tomato paste. Bring to boiling; reduce heat. Add chocolate and plums. Simmer, covered, 1 hour, stirring occasionally. Serve with Cumin Polenta. Makes 8 servings.
Chili Seasoning Puree
Ingredients
  • 2 dried chile peppers
  • 1 fresh jalapeno pepper, seeded and chopped
  • 3/4 cup beef broth
  • 5 pitted dried plums
Directions

1. Place dried chile peppers in a bowl. Add boiling water to cover. Let stand 30 minutes. Drain; remove stems and seeds. In food processor or blender combine drained chile pepper, jalapeno pepper, beef broth, and dried plums. Cover and process or blend until smooth.
Nutrition Facts (Fireside Chili)
  • Servings Per Recipe 8,
  • cal. (kcal) 343,
  • Fat, total (g) 14,
  • chol. (mg) 58,
  • sat. fat (g) 5,
  • carb. (g) 38,
  • Monosaturated fat (g) 6,
  • Polyunsaturated fat (g) 1,
  • Trans fatty acid (g) 1,
  • fiber (g) 7,
  • sugar (g) 21,
  • pro. (g) 20,
  • vit. A (IU) 2672,
  • vit. C (mg) 15,
  • Thiamin (mg) 0,
  • Riboflavin (mg) 0,
  • Niacin (mg) 6,
  • Pyridoxine (Vit. B6) (mg) 1,
  • Folate (µg) 20,
  • Cobalamin (Vit. B12) (µg) 2,
  • sodium (mg) 702,
  • Potassium (mg) 1093,
  • calcium (mg) 71,
  • iron (mg) 4,
  • Percent Daily Values are based on a 2,000 calorie diet
Cumin Polenta
Ingredients
  • 2 14 ounce cansreduced-sodium chicken broth
  • 2 teaspoons ground cumin
  • 1 cup yellow cornmeal
  • 1/2 cup whole milk
  • 1 tablespoon butter
  • salt and pepper
Directions

1. In large heavy saucepan combine chicken broth and cumin; bring to boiling. Reduce heat; gradually whisk in cornmeal. Cook and stir until thick, about 6 to 8 minutes. Whisk in milk and butter. Season with salt and pepper.
Nutrition Facts (Fireside Chili)
  • Servings Per Recipe 8,
  • cal. (kcal) 343,
  • Fat, total (g) 14,
  • chol. (mg) 58,
  • sat. fat (g) 5,
  • carb. (g) 38,
  • Monosaturated fat (g) 6,
  • Polyunsaturated fat (g) 1,
  • Trans fatty acid (g) 1,
  • fiber (g) 7,
  • sugar (g) 21,
  • pro. (g) 20,
  • vit. A (IU) 2672,
  • vit. C (mg) 15,
  • Thiamin (mg) 0,
  • Riboflavin (mg) 0,
  • Niacin (mg) 6,
  • Pyridoxine (Vit. B6) (mg) 1,
  • Folate (µg) 20,
  • Cobalamin (Vit. B12) (µg) 2,
  • sodium (mg) 702,
  • Potassium (mg) 1093,
  • calcium (mg) 71,
  • iron (mg) 4,
  • Percent Daily Values are based on a 2,000 calorie diet

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