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Buckem-Off-Chili Con Carne

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Ingredients

Adjust Servings:
1/2 cup all-purpose flour
2 lbs boneless beef chuck steaks or 2 lbs roast, cut into 3/8 inch cubes
1/2 cup extra virgin olive oil
6 garlic cloves, finely chopped
2 large onions, chopped small
3 19 fluid ounce cans red kidney beans, including liquid
3 19 fluid ounce cans plum tomatoes, crushed, include liquid
1 5 1/2 ounce can tomato paste
1 10 fluid ounce can beef broth
1 10 fluid ounce can mushroom stems and pieces, include liquid

Nutritional information

142.1
Calories
65 g
Calories From Fat
7.3 g
Total Fat
2.2 g
Saturated Fat
7.4 mg
Cholesterol
298.9 mg
Sodium
12.9 g
Carbs
3 g
Dietary Fiber
3.9 g
Sugars
4.7 g
Protein
152 g
Serving Size

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Buckem-Off-Chili Con Carne

Features:
    Cuisine:

    Really great chili. Left out shrooms and used venison no one knew. Also did not add the cayenne. Wonderful. :] Thanks for sharing.

    • 220 min
    • Serves 24
    • Easy

    Ingredients

    Directions

    Share

    Buck’em-Off-Chili Con Carne, This is a great recipe for any day and at any time. I took first-place award in a Chili Contest at the Cloverdale Rodeo in the summer of 2000. There were 18 Chefs participating in the contest., Really great chili. Left out shrooms and used venison no one knew. Also did not add the cayenne. Wonderful. :] Thanks for sharing., Did everything as written, except the mushrooms. Left it on to simmer all day long. Enjoyed it for dinner and the leftovers are going in the freezer for later.


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    Steps

    1
    Done

    Cut Rib Steaks or Roast Into 3/8" Cubes.

    2
    Done

    Place Into a Large Bowl and Sprinkle With Flour, Mixing Well to Coat.

    3
    Done

    in a Large Frying Pan, Heat Olive Oil on Medium High Heat.

    4
    Done

    Add Coated Meat Cubes and Fry Until Lightly Browned, About 5 Minutes, Stirring Frequently.

    5
    Done

    Transfer Meat Cubes to a Large Cooking Pot.

    6
    Done

    Add Chopped Garlic, Chopped Onions, Red Kidney Beans Including Liquid, Plum Tomatoes Including Liquid, Tomato Paste, Beef Broth, Mushrooms Including Liquid, Chili Powder, Ground Cumin, Sugar, Italian Seasoning, Cayenne Pepper, Dried Oregano Leaves, Black Pepper, Salt, Sweet Red Pepper, Green Pepper and Celery and Simmer Covered, For at Least 1 1/2 Hours, Stirring Occasionally.

    7
    Done

    Add Beer and Red Wine and Continue to Simmer Covered, For 15 Minutes.

    8
    Done

    at This Time, Adjust Seasonings to Taste.

    9
    Done

    in a Small Bowl, Mix Together Tapioca Starch With 1/4 Cup of Water.

    10
    Done

    While Chili Is Simmering Add Tapioca Mixture to Thicken Slightly.

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    Waverly Sheppard

    Pizza perfectionist crafting crispy and delicious pies with inventive toppings.

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