Recipe courtesy of George Swick
Swick and Swick World Championship Chili
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- Level: Intermediate
- Total: 3 hr 30 min
- Prep: 15 min
- Cook: 3 hr 15 min
- Yield: 4 to 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 571
- Total Fat
- 37 g
- Saturated Fat
- 13 g
- Carbohydrates
- 15 g
- Dietary Fiber
- 7 g
- Sugar
- 5 g
- Protein
- 46 g
- Cholesterol
- 164 mg
- Sodium
- 1127 mg
- Level: Intermediate
- Total: 3 hr 30 min
- Prep: 15 min
- Cook: 3 hr 15 min
- Yield: 4 to 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 571
- Total Fat
- 37 g
- Saturated Fat
- 13 g
- Carbohydrates
- 15 g
- Dietary Fiber
- 7 g
- Sugar
- 5 g
- Protein
- 46 g
- Cholesterol
- 164 mg
- Sodium
- 1127 mg
Ingredients
First group:
Second group:
Third group:
Fourth group:
Directions
- Start the first group of ingredients: Heat the oil in a large skillet over medium-high heat. Working in 2 batches, add the beef and chili powder and cook, stirring occasionally, until well browned. Drain the beef.
- Transfer the beef to a large soup pot with the onion, garlic, and broth. Bring to a boil, lower the heat, and simmer, stirring occasionally, for 1 hour.
- Add the second group of ingredients, return to a simmer, and cook, stirring occasionally, and for 1 hour.
- Add the third group of ingredients, return to a simmer, and cook, stirring occasionally, for 45 minutes.
- Add the fourth group of ingredients and simmer 15 minutes more. Divide among bowls and serve.
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