Username:
Password:
Create an Account
Forgot your password?


Course:
Appetizer  (673)
Beverage  (582)
Breakfast  (1130)
Dessert  (2016)
Entrees  (41)
Lunch  (72)
Side Dish  (1208)
Snack  (39)

Base:
Appetizers  (3024)
Beef  (1585)
Beverages  (1465)
Breads  (4302)
Cakes  (2340)
Candies  (890)
Cheese/eggs  (392)
Cookies  (2917)
Desserts  (7077)
Fish  (1307)
Fruits  (1870)
Grain  (43)
Lamb  (223)
Low-cal  (336)
Main dish  (3171)
Meats  (3280)
Other  (62)
Pasta  (2138)
Pies  (1504)
Pork/Ham  (24)
Poultry  (4572)
Relishes  (236)
Salads  (2731)
Sauces  (2757)
Seafood  (3543)
Soups  (2186)
Vegetables  (7180)





Associate.com - Share Your Recipe!

Recipe Name: Annie Little John's Chili Submitted by: Administrator
Source: Source Description:
Ethnicity: Last Modified: 2/22/2014
Base: Main dish Comments:
Course:  
Difficulty:
Preparation Time:
Number of Servings: 1

Ingredients:
5 Pound(s) Beef roast
2 Pound(s) Soup bone
Water as needed
3 Pound(s) Pinto beans, cooked
4 Ounce(s) Mexene chili powder
1/2 Teaspoon(s) Cumin seed
Salt to taste
Cayenne to taste
Black pepper to taste
Directions:
Cook meat and soup bone separately until tender in enough water to
keep covered. Dice roast, strain stock, and add the cooked beans.Stir
in the Mexene and cumin seeds. Add salt and pepper (black and red) to
taste. Cook very slowly over low flame 1 to 1 1/2 hours. AUTHOR'S
NOTE: Leftover roast beef will do a good job too, as will canned
pintos. From Gemini's MASSIVE MealMaster collection at
www.synapse.com/~gemini

Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 10725
Calories From Fat: 7102
Total Fat: 787.2g
Cholesterol: 2336mg
Sodium: 8144.9mg
Potassium: 9626.9mg
Carbohydrates: 211.1g
Fiber: 63g
Sugar: 16.6g
Protein: 659.3g


Scale this recipe to Servings [?]