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My review
Mulholland's Idaho Chili
KC Peacenik
"Many years ago, while visiting a friend in Idaho, we decided to make chili and wandered into the grocery store with a vague idea of what chili was supposed to have in it. Several slight adjustments later, this was the result and it has become a family standard."
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Ingredients
2 h servings 424 calsOriginal recipe yields 10 servings
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Directions
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Prep
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Cook
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Ready In
- Sort and rinse beans, then place into a large pot along with the water, jalapeno peppers, garlic powder, cumin, and oregano. Bring to a boil over high heat, then reduce heat to medium-low, cover, and simmer until the beans are tender, 1 1/2 to 2 hours.
- Heat a large skillet over medium-high heat, and stir in the ground beef and onion. Cook and stir until the beef is crumbly, evenly browned, and no longer pink. Drain and discard any excess grease. Stir the beef into the simmering beans along with the salt, diced tomatoes, and tomato paste. Return to a simmer, and cook for 15 minutes. Remove from the heat, and allow to stand for a few minutes before serving.
Nutrition Facts
Per Serving: 424 calories; 11.8 g fat; 47.9 g carbohydrates; 31.7 g protein; 57 mg cholesterol; 827 mg sodium. Full nutrition
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Reviews
Read all reviews 6Most helpful
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Newest
8/17/2011
Thanks to everyone who has tried & reviewed the recipe! After several years I gave up on the site publishing it. I guess it takes 3-4 years after a recipe is submitted. I have an updated vers...
7/6/2009
This was very good. Great combo of flavors. I didn't add as many peppers and it did not have the kick my husband was looking for- (if it is too hot the kids won't eat it.) We added hot sauce a...
5/5/2009
Makes for a hearty inexpensive meal. Substituted ground bison for ground beef (only needed 1.5 lbs as there is very little fat in the meat).
11/21/2015
Pretty good but it needed a little chili powder - and I added extra garlic.
10/4/2015
Used 1 T. dried parsley, paprika, chili pwdr., cumin seeds, bay leaf. soaked and cooked beans until almost tender.