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Ding Dong Eight-Alarm Chili

This Ding Dong Eight-Alarm Chili recipe contains beef brisket, pinto beans, white onions, vegetable oil, dried ancho chiles and more.
8 Servings - 1 hr - epicurious.com
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Servings:8  | Calories:727 | Total Fat:26g  | Chol:141mg  | More
Nutritional facts are per serving and accuracy is not certain.
Total Fat 26g
40 %
Sat Fat 7g
35 %
Total Carb 61g
20 %
Fiber 17g
68 %
Sugars 13g
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Cholesterol 141mg
47 %
Sodium 1269mg
53 %
Protein 62g
123 %
Calories:
48% Beef brisket
20% Pinto beans
18% Others combined
12% White onions
Percentages based on 2000 calories diet. Data may be incomplete or calculations inaccurate - Learn more.

Ingredients

2 oz dried ancho chiles (4 large), stemmed and seeded
6 large garlic cloves, 3 of them finely chopped
1 tablespoon salt, or to taste
1 1/2 tablespoons ground cumin
1 1/2 tablespoons chili powder (not pure chile)
4 lb well-marbled beef brisket or boneless chuck, trimmed and cut into 1 1 / 2- to 2 inch pieces
3 to 4 tablespoons vegetable oil
1 (28- to 32 oz) can whole tomatoes in juice
1/4 cup canned chipotle chiles in adobo
1/2 cup coarsely chopped fresh cilantro
1 1/2 lb white onions, chopped (4 cups)
1 tablespoon dried oregano (preferably Mexican), crumbled
1 to 4 fresh serrano or other small green chiles, finely chopped, including seeds (1 is fine for most tastes; 4 is the eight-alarm version)
1 (12 oz) bottle beer (not dark)
2 cups water
2 1/2 cups cooked pinto beans (optional; 30 oz), rinsed if canned

Directions : View recipe directions on epicurious.com
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