For the chili | ||
---|---|---|
18.52 oz | Beef, ground or minced, 20% fat | |
18.52 oz | Bacon, Pancetta, Cured Pork Belly | |
18.52 oz | Sausage, Italian pork, raw | |
2⅓ cups | Beef broth, stock | |
2½ cups | Celery, raw, chopped | |
4⅙ cups | Tomatoes, red, canned, in tomato juice, no salt added | |
1½ cups | Tomato paste, canned, no salt added | |
1.26 (ea. 4.20 oz) | Bell pepper, sweet, green | |
2 tbsp | Chili Pepper, Chile, Pepperoni, red, raw | |
6.70 (ea. 0.11 oz) | Garlic, raw | |
2 tbsp | Worcestershire Sauce, Worcester Sauce | |
2 tsp | Chili Powder, spice mix | |
2 tbsp | Cumin seeds, ground | |
2 tsp | Salt, Kosher salt, table salt | |
1 tsp | Pepper, black, ground | |
For serving | ||
¾ cup | Mozzarella, cheese, low moisture, whole milk, shredded | |
¾ cup | Sour Cream, light, 10% fat | |
9½ lb | altogether (view nutrition facts) |
Preparation
- Serving size:15 oz (calculated)Notes: 1 soup plate full, about 1 1/2 cups or 12 oz or 340 g; sufficient as a main meal
- In a large pot fry the bacon at a high temperature.
- Remove the bacon, but keep the fat in the pot.
- Fry the beef and sausage meat until they have a nice caramelisation, then also set aside.
- While the bacon and meat are frying, chop the green peppers, chilis and garlic.
- Lower the heat and roast the tomato paste for a couple of minutes.
- Add the spices and cook until they develop a great aroma.
- Add the tomatoes and release the caramelisation from the bottom of the pot.
- Add the remaining ingredients for the chili, stir well and bring to a boil.
- Reduce the heat even further and let cook for at least 4 hours.
- Season to taste.
- Add some chili to a soup plate and garnish with 1 tablespoon of sour cream and 1 tablespoon of shredded cheese.
- If you have a slow cooker, cook for about 4 to 6 hours on high, or 10 to 12 hours on low. It takes longer to cook on a low temperature, but the results are worth it.
- You can keep the chili in the fridge for up to 5 days and in the freezer for about 3 months.
- For best results, thaw the chili overnight in the fridge. Then microwave for about 2 minutes or cook it in the oven for 8 to 10 minutes at 175° C or 350° F.
Preparing the chili
Serving
Slow-cooker
Meal prep tip
- Calorie count653 kcal
- % of calories by macros
Fat 72.6 % 474 kcal 53 g Net Carbs 8.0 % 52 kcal 13 g Dietary Fiber 1.4 % 9 kcal 4.6 g Protein 18.1 % 118 kcal 29.5 g - Approx. WW SmartPoints™21.0
- Cholesterol 91.7 mg
- Sodium 1521.2 mg
- Fat 52.8 g
- Saturated Fat 19.6 g
- Trans Fat 0.6 g
- Carbohydrates 17.5 g
- Dietary Fiber 4.6 g
- Total Sugars 9.8 g
- Added Sugar 0 g
- Sugar alcohols 0 g
- Protein 29.5 g
- Calcium 172.2 mg
- Iron 5 mg
- Magnesium 65.7 mg
- Potassium 1369.7 mg
- Zinc 4.6 mg
- Vitamin A (Retinol Equivalents) 109.6 mcg
- Vitamin B12 2.2 mcg
- Vitamin C 39.3 mg
- Folate 34.1 mcg
- Folic Acid 2.1 mcg