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James Arness’ Chili

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From Ben Costello's book, Gunsmoke: An American Institution
Ingredients
  Ground beef/Ground venison 5 Pound
  Onions 5
  Chili powder 5 Tablespoon
  Canned chopped green chili peppers 4 Ounce (1 Can)
  Canned chopped tomatoes 15 Ounce (1 Can)
  Cumin 2 Tablespoon
  Ground coriander 2 Tablespoon
  Red pepper flakes 2 Tablespoon
  Fresh jalapeno pepper 2 , chopped
  Canned chili beans 30 Ounce (2 Cans, 15 Ounce Each)
  Picante sauce 1⁄4 Cup (4 tbs) (Pace)
  Water 3 Cup (48 tbs)
  Lime juice 2 Tablespoon
  Beer 1⁄2 Can (5 oz)
Directions

1. Brown the meat in a large Dutch oven.
2. Add remaining ingredients.
3. Cook, covered, for 4 hours, adding more water if needed

To learn more about the book, visit www.50yearsofgunsmoke.com

Recipe Summary

Cuisine: 
American
Course: 
Main Dish
Method: 
Stewed
Interest: 
Everyday
Servings: 
8

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Average: 4.1 (3 votes)

Nutrition Rank

Nutrition Facts

Serving size

Calories 1104 Calories from Fat 760

% Daily Value*

Total Fat 85 g130.6%

Saturated Fat 30.5 g152.6%

Trans Fat 0 g

Cholesterol 218.1 mg72.7%

Sodium 1063.9 mg44.3%

Total Carbohydrates 37 g12.3%

Dietary Fiber 13.8 g55.2%

Sugars 6.3 g

Protein 59 g117.3%

Vitamin A 75.6% Vitamin C 50.4%

Calcium 18.2% Iron 64.9%

*Based on a 2000 Calorie diet

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James Arness’ Chili Recipe