Recipe by Jordan Swain, Brewmaster
10 servings (Chili only) | 280 calories | 18g Fat | 18g protein | 9g Total Carbs | 7g Net Carbs
For the Chili:
- 1 Jar “The Spur”
- 3 Medium Dried Ancho Chiles
- 2 pounds 80/20 ground beef
- 3 TBS Chili Powder
- 2 TBS Garlic Powder
- 1 TBS Cumin
- Salt & Pepper to taste
- 1 Medium Green Bell Pepper, diced
- 1 Large onion, diced
- 4 Fresh Roma Tomatoes, diced
- 28 ounces tomato puree
For the Frito Pie:
- 1 ounce Monterrey Jack Cheese
- 1 serving Epic Chili Lime Pork Rinds
- Pickled Bone Broth Jalapeños (optional)
How to make:
Place one jar of The Spur into a small sauce pot and let it come up to a boil. As soon as it does, add in the dried ancho chiles and remove from the heat and allow these to steep for a minimum of 30 minutes to rehydrate. Place all the broth and the ancho chiles into a blender and pulse until everything is blended. Keep to the side.
In a large stew pot on medium heat, add in the ground beef and begin to brown it. Add in all the spices so they cook with the meat and deepen in flavor. Then add in the onion, green bell pepper, and roma tomatoes and allow this to cook for another 10 minutes.
Add in the broth and ancho chile mixture, and scrape any bits from the bottom of the pan. Add in the puree tomatoes, stir well, and cover. Turn the heat down to low, and let this cook for another 30 minutes. The mixture will be thick! Taste for seasoning, and then serve!
Serve in a crock pot along with the pork rinds, cheese and jalapeños.
Macronutrients with 1 serving of pork rinds and 1 ounce of cheese with 1 serving of Chili
456 Calories | 29g Fat | 36g Protein | 9g Total Carbs | 7g Net Carbs