Desperado Chili Food
DESPERADO CHILI
Texas-style chili contains no beans and may even be made with no other vegetables whatsoever besides chili peppers.[1] You can google this and find the recipe on-line. This recipe was adapted by someone named Judy from a Marlboro Country Chili recipe. I wanted to add this so that the nutritional values would be calculated. 1. ^ International Chili Society, Official History of Chili October 1, 1999
Provided by Bobby Sato
Categories Peppers
Time 3h
Yield 2 1/2 quarts, 3 serving(s)
Number Of Ingredients 13
Steps:
- Heat lard in skillet.
- Add meat about 1 lb at a time, removing after each lb. is browned.
- After all beef is browned, put onions and garlic in pan and cook until soft.
- Place beef and onions in large pot.
- Add peppers, tomatoes, tomato paste, beef stock, coriander, cumin, salt and pepper.
- Cover and simmer about 2-1/2 hours.
- Makes about 2-1/2.
- *If using fresh tomatoes, increase beef stock or broth to 3 cups.
Nutrition Facts : Calories 1937.7, Fat 146.7, SaturatedFat 51.6, Cholesterol 417.3, Sodium 3639.4, Carbohydrate 34.6, Fiber 9.7, Sugar 19.5, Protein 119.8
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- Bhut Jolokia, North-East Region of India. Bhut Jolokia, also known as ‘ghost pepper’ is cultivated in the North-Eastern states of the country in Assam, Manipur, Nagaland and Arunachal Pradesh.
- Kashmiri Chillies, Kashmir. The Kashmiri chilli is the most extensively used chilli in Indian households because of its unique characteristics. The Kashmiri chilli, is a lot less hot or spicy as compared to the other varieties of chillies found in India and imparts a deep red colour, giving the food a rich look.
- Guntur Chilli, Andhra Pradesh. Guntur in Andhra Pradesh is the main producer and exporter of chillies and chilli powder to other parts of the world and is known for the spicy Guntur chillies like the Guntur Sannam.
- Jwala Chilli, Gujarat. The Jwala chilli is grown in Kheda and Mehsana districts of Gujarat. The colour of the chilli is initially green which turns red once the chilli matures.
- Kanthari Chilli, Kerala. The Kanthari chilli is also known as the ‘Bird’s Eye’ chilli of Kerala. The chilli becomes white in colour when it matures and imparts a good flavour and heat to dishes.
- Byadagi Chilli, Karnataka. Named after the town of Byadagi, in Karnataka, this is a very famous variety of chilli that is known for its colour and pungency.
- Ramnad Mundu/ Gundu, Tamil Nadu. Native to the Ramnad district of Tamil Nadu, this chilli is small and round in shape and has a thin, shiny orange-red coloured skin.
- Dhani, Manipur. Also known as ‘Bird’s Eye’ chilli of the North-East, this deep red coloured chilli is grown in Manipur and is sought after for its strong and pungent smell and taste.
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- Madras Puri, Andhra Pradesh. The Madras Puri contrary to its name is grown in the Nellore district of Andhra Pradesh and is a fiery red, hot and extremely pungent variety of chilli.
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