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    You are in: Home / Recipes / NSCC Northside Carnivore Chili Recipe
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    NSCC Northside Carnivore Chili

    Total Time:

    Prep Time:

    Cook Time:

    3 hrs 15 mins

    15 mins

    3 hrs

    MadCity Dale's Note:

    ESC cook off February 21, 2014.

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    Ingredients:

    Serves: 35-40

    Yield:

    gallons

    Units: US | Metric

    Directions:

    1. 1
      Cook/Brown coat meats with 2 T. of spice mix of chili powder, cayenne powder, paprika & basil (above ingredients). Set aside while preparing vegetables.
    2. 2
      Saute onions in olive oil and rice vinegar until clear, Add peppers and garlic and saute till wilted. Remove from pan and add meats into remaining juices until browned.
    3. 3
      Add liquid of choice, spice mix, chili base, tomato puree, diced tomatoes, and jalapenos.
    4. 4
      Bring to a low boil, reduce heat to simmer, cover and occasionally stir. Simmer approximately 2 1/2 hours. Test for taste and spice "Heat". If you want less spice "Heat", remove jalapenos. If you want more "Heat", take a spoon and squeeze the juices out of the Jalapenos and leave in the Chili. Adjust to taste with chili powder and/or salt. Simmer 10 more minutes.
    5. 5
      Last 15 minutes before finish, add beans, molasses, and honey. Garnish with cheese or chopped onions.

    Ratings & Reviews:

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    Nutritional Facts for NSCC Northside Carnivore Chili

    Serving Size: 1 (246 g)

    Servings Per Recipe: 35

    Amount Per Serving
    % Daily Value
    Calories 310.2
     
    Calories from Fat 114
    36%
    Total Fat 12.6 g
    19%
    Saturated Fat 3.7 g
    18%
    Cholesterol 38.0 mg
    12%
    Sodium 125.7 mg
    5%
    Total Carbohydrate 33.0 g
    11%
    Dietary Fiber 8.1 g
    32%
    Sugars 10.7 g
    43%
    Protein 18.2 g
    36%

    The following items or measurements are not included:

    meatballs

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