Route 66 Chili

Course : Vegetables
Serves: 12
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1/2 pound Dry red beans
1 pound Top sirloin
1 pound Chili-grind beef
2 large Spanish onions -- diced
3 pound Tomatoes -- cubed
16 Ounces tomato puree
5 cloves Garlic, minced
12 Ounces stale Mexican Beer
2 Teaspoon Ground cumin
2 Teaspoon Ground coriander
2 Teaspoon Mexican oregano
3 Teaspoon Chili powder
3 pieces bay leaves
1 teaspoon Salt
1 teaspoon White pepper

Preparation / Directions:

Rinse and cook beans in water to cover until just tender, about 1 1/2 hours or according to package directions. Set aside. Trim fat from sirloin. Cut into 1/2-inch cubes and saute in dry pan until browned. Remove beef cubes and add ground beef. Saute until browned and crumbly. Drain off excess fat. Return sirloin cubes to pan and add onions, tomatoes, tomato puree, garlic and beer. Add cumin, coriander, oregano, chili powder and bay leaves. Season to taste with salt and white pepper. Bring to boil. Reduce heat, cover and simmer 1 1/2 to 2 hours. Add beans to chili mixture and simmer until reheated or serve beans on side. Discard bay leaves and correct seasonings, if necessary.


Nutritional Information:

293 calories; 95 mg sodium; 54 mg cholesterol; 14 grams fat; 21 grams carbohydrates; 20 grams protein; 2 grams fiber; 43% calories from fat.

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