Weapon of Mass Destruction Chili

Jun 03, 2023June 3, 20230 12
The Fiery Weapon of Mass Destruction Chili Recipe
in Entree

Prep

20 min

Cook

3 hours 30 min

Ready In

3 hours 50 min

Level

Difficult

Rating

1 Star2 Stars3 Stars4 Stars5 Stars
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Ingredients

1/2 cup soaked pinto beans , drained
1 tablespoon oil or 1 tablespoon bacon drippings
1 large onion , sliced
1/2 green pepper , chopped
2 cloves garlic , minced
2/3 lb boneless pork , cut into � inch cubes
1/3 lb stew meat , cubed
1 can whole tomatoes
2 tablespoons chili powder
1 jalapeno peppers or 1 serrano pepper , diced
1 teaspoon dried oregano
2 teaspoons cumin
1/3 cup dry red wine
salt
fresh ground pepper
2 tablespoons tortilla flour , mixed in water to form a paste

Nutrision Information

Servings Per Recipe
6-8
Calories
337
Sugar
6g
Fat
10g
The Weapon of Mass Destruction Chili is a hearty and flavorful dish that's perfect for chilly nights or game day parties. Packed with protein, fiber, and a combination of spicy and savory flavors, this chili will warm you up from the inside out. The slow-cooked beans and meat create a satisfying and filling base, while the added chili powder, jalapeno peppers, and red wine create a complex and delicious taste. Be prepared for a bit of a kick, as this chili is not for the timid taste buds!

Instructions

1.Rinse the soaked pinto beans under cold water in a colander, and leave to drain.
2.Heat the oil or bacon drippings in a large Dutch oven over medium heat.
3.Add the sliced onion and chopped green pepper, and sauté until the onion is translucent.
4.Add the minced garlic and sauté for another 30 seconds until fragrant.
5.Add the cubed boneless pork and stew meat, and sauté until browned on all sides.
6.Add the whole tomatoes, breaking them up with a spoon, and their juice.
7.Add the chili powder, diced jalapeno pepper or serrano pepper, dried oregano, and cumin, and stir well.
8.Add the dry red wine and enough water to cover the meat by about 1 inch.
9.Bring to a boil, reduce the heat, cover partially, and simmer for about 3 hours, or until the beans and meat are tender.
10.Add salt and fresh ground pepper to taste.
11.Ladle about 1 cup of the liquid from the chili into a small bowl, and stir in the tortilla flour paste to thicken the liquid. Return this mixture to the chili and stir well. Cook for another 10 minutes.
12.Remove from the heat and allow to sit for at least 1 hour before reheating and serving.

PROS

This chili is packed with protein and fiber from the beans and meat.

It’s also low in sugar, so it’s a great option for diabetics or those watching their sugar intake.

The fiery flavors from the chili powder and jalapeno provide a nice kick for chili lovers.

CONS

This chili takes a bit of time to prepare and cook, so it’s not a quick weeknight dinner option.

It’s also high in sodium, so those with high blood pressure should consume in moderation or adjust the salt level to their liking.

HEALTH & BENEFITS

The pinto beans in this chili recipe provide a good source of plant-based protein, fiber, and several essential vitamins and minerals such as iron, magnesium, and potassium.
The chili powder and jalapeno peppers also contain capsaicin, which is known for its anti-inflammatory and pain-relieving properties.

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