Tried this chili recipe for the first time... (2 Viewers)

[bryhamm]

Does the OP still contain the original specs? I've never actually tried this recipe, but I plan to soon. I'd like to follow to the letter the first time (Respect the recipe!), though it's probably good to ask, are there any popular mods to the original?

I've made 3 changes:
* I use a 3/3 split on stew meat vs sasuage
* I used chorizo instead of regular sausage -- newer twist is when using chorizo I cook this first, then use that grease for the onions instead of the oil.
* I double the cayenne for more heat

Other than that, I stay true to the recipe.

 

[Alex P Keaton]

My buddies are all asking for me to make this again.. huge hit on football Sunday. It's the best chili they've ever had (they say), it's just time consuming to make and not exactly cheap.. lol

Ditto. Best chili any of my family or friends have had. Like others, I’ve made some minor tweaks over the years but am still fairly true to the OP’s recipe.

 

[Judge Smails]

Also, does the OP recipe not sear the meat as a first step? That's odd. For slow cooked stuff like this, I feel like it should aways be seared before adding to the chili.

I sear

 

[Joe Bryant]

Does the OP still contain the original specs? I've never actually tried this recipe, but I plan to soon. I'd like to follow to the letter the first time (Respect the recipe!), though it's probably good to ask, are there any popular mods to the original?

Yes. I would always sear the meat for any type of dish like this.

For mods, just give the ingredients a look and see what you like. It's a basic Texas Red chili (without the beans of course).

I personally use more garlic as I like that.

I also add a couple of squares of bakers chocolate at the end for some depth. That's a basic chili thing too.

 

[Grahamburn]

Also, does the OP recipe not sear the meat as a first step? That's odd. For slow cooked stuff like this, I feel like it should aways be seared before adding to the chili.

I sear

Of course. You don't have to add "drink the other three brown ales and pour yourself a whiskey" into the recipe instructions either.

 

[Dickies]

Does the OP still contain the original specs? I've never actually tried this recipe, but I plan to soon. I'd like to follow to the letter the first time (Respect the recipe!), though it's probably good to ask, are there any popular mods to the original?

I've made 3 changes:
* I use a 3/3 split on stew meat vs sasuage
* I used chorizo instead of regular sausage -- newer twist is when using chorizo I cook this first, then use that grease for the onions instead of the oil.
* I double the cayenne for more heat

Other than that, I stay true to the recipe.

I do a 4/2 ratio of chuck to sausage. I stopped buying the "stew meat" and just get chuck roast as I find the breakdown of the meat to be more consistent. I suspect the "stew meat" is the scraps from different cuts.

For sausage I am on a 50/50 blend of italian sausage and chorizo, and since the second time making the recipe I have eliminated the added oil altogether as I found it way too oily and greasy. The sausage has enough grease to give the onions a good cook.

I have some leftover guajillo chiles from making birria and pozole that I am going to add to the New Mexico chiles this time and see how it tastes.

 

[Joe Bryant]

Does the OP still contain the original specs? I've never actually tried this recipe, but I plan to soon. I'd like to follow to the letter the first time (Respect the recipe!), though it's probably good to ask, are there any popular mods to the original?

I've made 3 changes:
* I use a 3/3 split on stew meat vs sasuage
* I used chorizo instead of regular sausage -- newer twist is when using chorizo I cook this first, then use that grease for the onions instead of the oil.
* I double the cayenne for more heat

Other than that, I stay true to the recipe.

I do a 4/2 ratio of chuck to sausage. I stopped buying the "stew meat" and just get chuck roast as I find the breakdown of the meat to be more consistent. I suspect the "stew meat" is the scraps from different cuts.

For sausage I am on a 50/50 blend of italian sausage and chorizo, and since the second time making the recipe I have eliminated the added oil altogether as I found it way too oily and greasy. The sausage has enough grease to give the onions a good cook.

I have some leftover guajillo chiles from making birria and pozole that I am going to add to the New Mexico chiles this time and see how it tastes.

Yes. Depending on the butcher and store, lots of times you're much better off getting chuck roast and cutting it yourself vs "stew meat".

 

[Joe Bryant]

If it's available to you, letting it simmer in a BBQ smoker uncovered will add extra smoky goodness if you like that.

 

[Joe Bryant]

I've also been making a lot of simple pickled red onions lately and they go great with this.

It's literally as simple as saving the jar and liquid from good refrigerator dill pickles (like Grillos or Whole Foods) slicing an onion long ways from stem to end and dropping the onion in and letting it set for a day in the refrigerator.

 

[Grahamburn]

I've also been making a lot of simple pickled red onions lately and they go great with this.

It's literally as simple as saving the jar and liquid from good dill pickles (like Grillos or Whole Foods) slicing an onion long ways from stem to end and dropping the onion in and letting it set for a day.

Typically pickled jalapenos for me, but a little tang goes a long way in bringing this up a notch.

 

[gianmarco]

Does the OP still contain the original specs? I've never actually tried this recipe, but I plan to soon. I'd like to follow to the letter the first time (Respect the recipe!), though it's probably good to ask, are there any popular mods to the original?

I've made 3 changes:
* I use a 3/3 split on stew meat vs sasuage
* I used chorizo instead of regular sausage -- newer twist is when using chorizo I cook this first, then use that grease for the onions instead of the oil.
* I double the cayenne for more heat

Other than that, I stay true to the recipe.

I do a 4/2 ratio of chuck to sausage. I stopped buying the "stew meat" and just get chuck roast as I find the breakdown of the meat to be more consistent. I suspect the "stew meat" is the scraps from different cuts.

For sausage I am on a 50/50 blend of italian sausage and chorizo, and since the second time making the recipe I have eliminated the added oil altogether as I found it way too oily and greasy. The sausage has enough grease to give the onions a good cook.

I have some leftover guajillo chiles from making birria and pozole that I am going to add to the New Mexico chiles this time and see how it tastes.

This is exactly what I do as well. 4 lb chuck, 1 lb of chorizo and 1 lb of chorizo. Same with the oil.

I also add 1-2 squares of baker's chocolate.

 

[Dickies]

I've also been making a lot of simple pickled red onions lately and they go great with this.

It's literally as simple as saving the jar and liquid from good dill pickles (like Grillos or Whole Foods) slicing an onion long ways from stem to end and dropping the onion in and letting it set for a day.

I will have to try this. My last trip to Costco I ended up with a massive jar of Famous Dave's spicy dill pickles, which I had never had but am finding quite good. Needless to say there is plenty of liquid I could pour off into a mason jar and try out your technique.

 

[Joe Bryant]

I've also been making a lot of simple pickled red onions lately and they go great with this.

It's literally as simple as saving the jar and liquid from good dill pickles (like Grillos or Whole Foods) slicing an onion long ways from stem to end and dropping the onion in and letting it set for a day.

I will have to try this. My last trip to Costco I ended up with a massive jar of Famous Dave's spicy dill pickles, which I had never had but am finding quite good. Needless to say there is plenty of liquid I could pour off into a mason jar and try out your technique.

It's so easy.

 

[Joe Bryant]

To add, on the pickled onions, I use the liquid from the pickles that are refrigerated. Not the shelf-stable kind. I just add the onion to the liquid and put it back in the refrigerator.

I don't know enough about real canning and proper techniques there so I just do the safer refrigerator versions.

 

[Dickies]

To add, on the pickled onions, I use the liquid from the pickles that are refrigerated. Not the shelf-stable kind. I just add the onion to the liquid and put it back in the refrigerator.

I don't know enough about real canning and proper techniques there so I just do the safer refrigerator versions.

I've never done this method, but I would imagine the self stable and refrigerated brine would be "similar". One is just more of a quick pickle and the other is cooked to kill any bacterial contaminants. Obviously the herbs, seasoning, salt and vinegar ratios are going to be different depending on the brand.

 

[Joe Bryant]

To add, on the pickled onions, I use the liquid from the pickles that are refrigerated. Not the shelf-stable kind. I just add the onion to the liquid and put it back in the refrigerator.

I don't know enough about real canning and proper techniques there so I just do the safer refrigerator versions.

I've never done this method, but I would imagine the self stable and refrigerated brine would be "similar". One is just more of a quick pickle and the other is cooked to kill any bacterial contaminants. Obviously the herbs, seasoning, salt and vinegar ratios are going to be different depending on the brand.

Thanks. Yes, I think as long as you put it in the refrigerator, you'll be great. And I think you're right, I think the brine is pretty much the same, it's the way it's processed that's different for shelf stable. But putting in the refrigerator will be great I'm sure.

 

[STBootleg]

@Judge Smails

Well another win for this recipe. I entered it in a 4th annual Steelers/Ravens game chili cook off this past Sunday that a good friend of mine holds each year for charity.
14 entries and this recipe won 1st place. I made it to specs but added a bit of bakers chocolate and used 1-1/2 pounds of pork sausage.

I got so many compliments, even one person saying it shouldn't have even been in the same competition as the others.
So congrats to this recipe (I took full credit ) and I donated the $50 prize money back to the charity.

 

[ChiefD]

Is this chili spicy hot?

Our house can handle a little spice but not much. Want to try it this winter but don't want to waste a day of cooking on the original recipe if I need to make an adjustment.

 

[STBootleg]

Is this chili spicy hot?

Our house can handle a little spice but not much. Want to try it this winter but don't want to waste a day of cooking on the original recipe if I need to make an adjustment.

I only detected the slightest bit of heat and I think is was the cayenne. The new Mexico chilies just give it a more smoky deep flavor.
But not hot at all.

 

[GroveDiesel]

I want to make a batch of chili on my new smoker so bad but fire restrictions in NJ currently prohibit pellet smoker use…

 

[Dickies]

Is this chili spicy hot?

Our house can handle a little spice but not much. Want to try it this winter but don't want to waste a day of cooking on the original recipe if I need to make an adjustment.

No. You can omit the cayenne if that is a concern. The New Mexico chiles do not have very much heat at all.

 

[Judge Smails]

@Judge Smails

Well another win for this recipe. I entered it in a 4th annual Steelers/Ravens game chili cook off this past Sunday that a good friend of mine holds each year for charity.
14 entries and this recipe won 1st place. I made it to specs but added a bit of bakers chocolate and used 1-1/2 pounds of pork sausage.

I got so many compliments, even one person saying it shouldn't have even been in the same competition as the others.
So congrats to this recipe (I took full credit ) and I donated the $50 prize money back to the charity.

Awesome all the way around GB!

 

[Judge Smails]

Is this chili spicy hot?

Our house can handle a little spice but not much. Want to try it this winter but don't want to waste a day of cooking on the original recipe if I need to make an adjustment.

I make it mild for everyone with the amount of cayenne but the shaker is always on the table for those like me who like more heat

 

[Spartans Rule]

Is this chili spicy hot?

Our house can handle a little spice but not much. Want to try it this winter but don't want to waste a day of cooking on the original recipe if I need to make an adjustment.

I've made a few variations of this over the years, and taking the chili powder shortcut or using chorizo both gave it some heat. As others have said, if you stick to the original recipe you should be fine.

 

[bryhamm]

Chalk up another win for this recipe. Had a contest at a local bar this past weekend and I took first place. Here are the changes I made to the original recipe:

* used 3 lbs of chorizo (standard change I do every time)
* smoked a 3 lb chuck roast and cut it up into small pieces (this was the first time I did this instead of stew meat)
* added 2 chipotle peppers in adobo sauce (first time for this)
* used fire roasted tomatoes in a can instead of plain ones (first time for this)
* added a little more cayenne pepper for heat (usually do this)

 

[Dickies]

To add, on the pickled onions, I use the liquid from the pickles that are refrigerated. Not the shelf-stable kind. I just add the onion to the liquid and put it back in the refrigerator.

I don't know enough about real canning and proper techniques there so I just do the safer refrigerator versions.

I've never done this method, but I would imagine the self stable and refrigerated brine would be "similar". One is just more of a quick pickle and the other is cooked to kill any bacterial contaminants. Obviously the herbs, seasoning, salt and vinegar ratios are going to be different depending on the brand.

Thanks. Yes, I think as long as you put it in the refrigerator, you'll be great. And I think you're right, I think the brine is pretty much the same, it's the way it's processed that's different for shelf stable. But putting in the refrigerator will be great I'm sure.

Just wanted to let you know that I did this and the onions turned out great. I put them in a jar full of the brine from some spicy pickles, and they were perfect on some tri tip sandwiches I made last week.

 

[Joe Bryant]

To add, on the pickled onions, I use the liquid from the pickles that are refrigerated. Not the shelf-stable kind. I just add the onion to the liquid and put it back in the refrigerator.

I don't know enough about real canning and proper techniques there so I just do the safer refrigerator versions.

I've never done this method, but I would imagine the self stable and refrigerated brine would be "similar". One is just more of a quick pickle and the other is cooked to kill any bacterial contaminants. Obviously the herbs, seasoning, salt and vinegar ratios are going to be different depending on the brand.

Thanks. Yes, I think as long as you put it in the refrigerator, you'll be great. And I think you're right, I think the brine is pretty much the same, it's the way it's processed that's different for shelf stable. But putting in the refrigerator will be great I'm sure.

Just wanted to let you know that I did this and the onions turned out great. I put them in a jar full of the brine from some spicy pickles, and they were perfect on some tri tip sandwiches I made last week.

That's awesome. Thanks for sharing!

 

[bryhamm]

Chalk up another win for this recipe. Had a contest at a local bar this past weekend and I took first place. Here are the changes I made to the original recipe:

* used 3 lbs of chorizo (standard change I do every time)
* smoked a 3 lb chuck roast and cut it up into small pieces (this was the first time I did this instead of stew meat)
* added 2 chipotle peppers in adobo sauce (first time for this)
* used fire roasted tomatoes in a can instead of plain ones (first time for this)
* added a little more cayenne pepper for heat (usually do this)

Crap, forgot one other thing. Since switching to chorizo (and per a recommendation here), I cook the chorizo first and then use 1/3 cup of the grease from that to cook the onions instead of the olive oil. This is a standard change that I do.

 

[McBokonon]

For those of us who might be trying to lose a few and are making this chili this weekend, here is what Google Gemini estimates for the macros/nutrition if you're tracking your meals. This is for the ingredients in post 1. Bottom line and then I'll paste the output in a spoiler:

Per Cup (with beans):

• Calories: 8,005 total calories / 40 cups = 200 calories per cup
• Protein: 493g total protein / 40 cups = 12.3g protein per cup
• Fat: 508g total fat / 40 cups = 12.7g fat per cup
• Carbs: 390g total carbs / 40 cups = 9.8g carbs per cup

Per Cup (without beans):

• Calories: 7,125 total calories / 40 cups = 178 calories per cup
• Protein: 437g total protein / 40 cups = 10.9g protein per cup
• Fat: 508g total fat / 40 cups = 12.7g fat per cup
• Carbs: 230g total carbs / 40 cups = 5.8g carbs per cup

Full AI response:

Spoiler

Let's break down the nutritional content of your chili, ingredient by ingredient. Keep in mind these are estimates, as the exact nutritional content can vary based on specific brands and cuts of meat.

Oils & Fats:

• 1/3 Cup Olive Oil: Approximately 800 calories, 90g fat (all healthy monounsaturated). Minimal carbs and protein.

Meats:

• 5 lbs Stew Meat (USDA Choice): This is lean beef, but still has calories and fat. Estimate about 250 calories per 4oz serving. Since 5lbs is 80oz, that's roughly 2000 calories, 200g protein, and 120g fat (this can vary based on the leanness).
• 2 lbs Pork Sausage: Sausage is higher in fat. Estimate 400 calories per 4oz serving. 2lbs is 32oz, so that's approximately 3200 calories, 128g protein, and 288g fat.

Vegetables:

• 3 Large Onions: About 45 calories each, so 135 calories total. Minimal protein, some carbs.
• 6 Cloves Garlic: Negligible calories and macros.
• Dried New Mexico Chilies: Very low in calories and macros.
• Tomato Paste (small can, approx. 6oz): About 100 calories, 5g protein, 20g carbs.
• Tomato Soup (1 can, approx. 10.75oz): About 120 calories, 3g protein, 20g carbs.

Spices & Flavorings:

• Cayenne, Oregano, Cumin, Black Pepper, Salt, Bay Leaves: Negligible calories and macros.

Liquids:

• Beef Broth (13oz): About 40 calories, 8g protein, minimal carbs and fat.
• Amber Beer (36oz): A 12oz beer like Fat Tire is around 150 calories. So 36oz is about 450 calories, minimal protein, and around 30g carbs.
• Maker's Mark (1 shot, approx. 1.5oz): About 100 calories, negligible protein, carbs, and fat.

Beans (Optional):

• Dark Kidney Beans (34oz): Kidney beans are nutritious. A 1/2 cup serving is about 110 calories, 7g protein, 20g carbs. 34oz of cooked beans is roughly 8 cups, so approximately 880 calories, 56g protein, and 160g carbs.

Totals (Estimates):

Here's a rough estimate, recognizing the variability in meat and the fact that some fat will render out during cooking:

• Calories: 7,125 (without beans), 8,005 (with beans)
• Protein: 437g (without beans), 493g (with beans)
• Fat: 508g (without beans), 508g (with beans)
• Carbs: 230g (without beans), 390g (with beans)

Important Considerations:

• Serving Size: These totals are for the entire pot of chili. Divide by the number of servings to get per-serving nutritional information.
• Meat Leanness: The fat content of the meat can vary. Trimming visible fat will reduce the overall fat content.
• Rendering: Some of the fat from the meat and sausage will render out during cooking. You can skim this off to further reduce the fat content.
• Sodium: Be mindful of the salt content, especially if using canned beans (which often contain added sodium). You can reduce sodium by using low-sodium broth and no-salt-added canned beans.

To calculate the nutritional content per serving, we first need to estimate how many cups of chili this recipe makes. This is tricky without actually making it, as ingredients cook down and liquids reduce.

Let's make a reasonable guess:

• Initial volume: We have a lot of ingredients! 5lbs of meat, 2lbs sausage, 3 onions, cans of tomato, beer, broth, etc. Let's roughly estimate the initial volume at around 12-14 quarts (48-56 cups).
• Reduction: Chili tends to thicken as it simmers. 1 We might lose 20-30% of the volume through evaporation.
• So, a safe estimate might be that your chili yields somewhere between 35-45 cups of finished chili.
  
  Let's assume a yield of 40 cups to make the math easier. (You can adjust this if you think it's more or less).
  
  Now we can divide our total nutritional estimates by 40 to get per-cup values:
  
  Per Cup (with beans):
  • Calories: 8,005 total calories / 40 cups = 200 calories per cup
  • Protein: 493g total protein / 40 cups = 12.3g protein per cup
  • Fat: 508g total fat / 40 cups = 12.7g fat per cup
  • Carbs: 390g total carbs / 40 cups = 9.8g carbs per cup
• Per Cup (without beans):
  • Calories: 7,125 total calories / 40 cups = 178 calories per cup
  • Protein: 437g total protein / 40 cups = 10.9g protein per cup
  • Fat: 508g total fat / 40 cups = 12.7g fat per cup
  • Carbs: 230g total carbs / 40 cups = 5.8g carbs per cup
• Important Notes:
  • These are still estimates! The actual yield of your chili will affect the per-serving numbers.
  • Fat content: The fat content is likely a bit overstated. Some fat will render out during cooking.
  • Serving size: A "cup" can vary in size. These calculations assume a standard 8-ounce cup.
• Enjoy your delicious (and nutritious!) chili!

 

[Judge Smails]

For those of us who might be trying to lose a few and are making this chili this weekend, here is what Google Gemini estimates for the macros/nutrition if you're tracking your meals. This is for the ingredients in post 1. Bottom line and then I'll paste the output in a spoiler:

Per Cup (with beans):

• Calories: 8,005 total calories / 40 cups = 200 calories per cup
• Protein: 493g total protein / 40 cups = 12.3g protein per cup
• Fat: 508g total fat / 40 cups = 12.7g fat per cup
• Carbs: 390g total carbs / 40 cups = 9.8g carbs per cup

Per Cup (without beans):

• Calories: 7,125 total calories / 40 cups = 178 calories per cup
• Protein: 437g total protein / 40 cups = 10.9g protein per cup
• Fat: 508g total fat / 40 cups = 12.7g fat per cup
• Carbs: 230g total carbs / 40 cups = 5.8g carbs per cup

Full AI response:

Spoiler

Let's break down the nutritional content of your chili, ingredient by ingredient. Keep in mind these are estimates, as the exact nutritional content can vary based on specific brands and cuts of meat.

Oils & Fats:

• 1/3 Cup Olive Oil: Approximately 800 calories, 90g fat (all healthy monounsaturated). Minimal carbs and protein.

Meats:

• 5 lbs Stew Meat (USDA Choice): This is lean beef, but still has calories and fat. Estimate about 250 calories per 4oz serving. Since 5lbs is 80oz, that's roughly 2000 calories, 200g protein, and 120g fat (this can vary based on the leanness).
• 2 lbs Pork Sausage: Sausage is higher in fat. Estimate 400 calories per 4oz serving. 2lbs is 32oz, so that's approximately 3200 calories, 128g protein, and 288g fat.

Vegetables:

• 3 Large Onions: About 45 calories each, so 135 calories total. Minimal protein, some carbs.
• 6 Cloves Garlic: Negligible calories and macros.
• Dried New Mexico Chilies: Very low in calories and macros.
• Tomato Paste (small can, approx. 6oz): About 100 calories, 5g protein, 20g carbs.
• Tomato Soup (1 can, approx. 10.75oz): About 120 calories, 3g protein, 20g carbs.

Spices & Flavorings:

• Cayenne, Oregano, Cumin, Black Pepper, Salt, Bay Leaves: Negligible calories and macros.

Liquids:

• Beef Broth (13oz): About 40 calories, 8g protein, minimal carbs and fat.
• Amber Beer (36oz): A 12oz beer like Fat Tire is around 150 calories. So 36oz is about 450 calories, minimal protein, and around 30g carbs.
• Maker's Mark (1 shot, approx. 1.5oz): About 100 calories, negligible protein, carbs, and fat.

Beans (Optional):

• Dark Kidney Beans (34oz): Kidney beans are nutritious. A 1/2 cup serving is about 110 calories, 7g protein, 20g carbs. 34oz of cooked beans is roughly 8 cups, so approximately 880 calories, 56g protein, and 160g carbs.

Totals (Estimates):

Here's a rough estimate, recognizing the variability in meat and the fact that some fat will render out during cooking:

• Calories: 7,125 (without beans), 8,005 (with beans)
• Protein: 437g (without beans), 493g (with beans)
• Fat: 508g (without beans), 508g (with beans)
• Carbs: 230g (without beans), 390g (with beans)

Important Considerations:

• Serving Size: These totals are for the entire pot of chili. Divide by the number of servings to get per-serving nutritional information.
• Meat Leanness: The fat content of the meat can vary. Trimming visible fat will reduce the overall fat content.
• Rendering: Some of the fat from the meat and sausage will render out during cooking. You can skim this off to further reduce the fat content.
• Sodium: Be mindful of the salt content, especially if using canned beans (which often contain added sodium). You can reduce sodium by using low-sodium broth and no-salt-added canned beans.

To calculate the nutritional content per serving, we first need to estimate how many cups of chili this recipe makes. This is tricky without actually making it, as ingredients cook down and liquids reduce.

Let's make a reasonable guess:

• Initial volume: We have a lot of ingredients! 5lbs of meat, 2lbs sausage, 3 onions, cans of tomato, beer, broth, etc. Let's roughly estimate the initial volume at around 12-14 quarts (48-56 cups).
• Reduction: Chili tends to thicken as it simmers. 1 We might lose 20-30% of the volume through evaporation.
• So, a safe estimate might be that your chili yields somewhere between 35-45 cups of finished chili.
  
  Let's assume a yield of 40 cups to make the math easier. (You can adjust this if you think it's more or less).
  
  Now we can divide our total nutritional estimates by 40 to get per-cup values:
  
  Per Cup (with beans):
  • Calories: 8,005 total calories / 40 cups = 200 calories per cup
  • Protein: 493g total protein / 40 cups = 12.3g protein per cup
  • Fat: 508g total fat / 40 cups = 12.7g fat per cup
  • Carbs: 390g total carbs / 40 cups = 9.8g carbs per cup
• Per Cup (without beans):
  • Calories: 7,125 total calories / 40 cups = 178 calories per cup
  • Protein: 437g total protein / 40 cups = 10.9g protein per cup
  • Fat: 508g total fat / 40 cups = 12.7g fat per cup
  • Carbs: 230g total carbs / 40 cups = 5.8g carbs per cup
• Important Notes:
  • These are still estimates! The actual yield of your chili will affect the per-serving numbers.
  • Fat content: The fat content is likely a bit overstated. Some fat will render out during cooking.
  • Serving size: A "cup" can vary in size. These calculations assume a standard 8-ounce cup.
• Enjoy your delicious (and nutritious!) chili!

TMI. Counting is not allowed with Smails
Chili!

 

[McBokonon]

For those of us who might be trying to lose a few and are making this chili this weekend, here is what Google Gemini estimates for the macros/nutrition if you're tracking your meals. This is for the ingredients in post 1. Bottom line and then I'll paste the output in a spoiler:

Per Cup (with beans):

• Calories: 8,005 total calories / 40 cups = 200 calories per cup
• Protein: 493g total protein / 40 cups = 12.3g protein per cup
• Fat: 508g total fat / 40 cups = 12.7g fat per cup
• Carbs: 390g total carbs / 40 cups = 9.8g carbs per cup

Per Cup (without beans):

• Calories: 7,125 total calories / 40 cups = 178 calories per cup
• Protein: 437g total protein / 40 cups = 10.9g protein per cup
• Fat: 508g total fat / 40 cups = 12.7g fat per cup
• Carbs: 230g total carbs / 40 cups = 5.8g carbs per cup

Full AI response:

Spoiler

Let's break down the nutritional content of your chili, ingredient by ingredient. Keep in mind these are estimates, as the exact nutritional content can vary based on specific brands and cuts of meat.

Oils & Fats:

• 1/3 Cup Olive Oil: Approximately 800 calories, 90g fat (all healthy monounsaturated). Minimal carbs and protein.

Meats:

• 5 lbs Stew Meat (USDA Choice): This is lean beef, but still has calories and fat. Estimate about 250 calories per 4oz serving. Since 5lbs is 80oz, that's roughly 2000 calories, 200g protein, and 120g fat (this can vary based on the leanness).
• 2 lbs Pork Sausage: Sausage is higher in fat. Estimate 400 calories per 4oz serving. 2lbs is 32oz, so that's approximately 3200 calories, 128g protein, and 288g fat.

Vegetables:

• 3 Large Onions: About 45 calories each, so 135 calories total. Minimal protein, some carbs.
• 6 Cloves Garlic: Negligible calories and macros.
• Dried New Mexico Chilies: Very low in calories and macros.
• Tomato Paste (small can, approx. 6oz): About 100 calories, 5g protein, 20g carbs.
• Tomato Soup (1 can, approx. 10.75oz): About 120 calories, 3g protein, 20g carbs.

Spices & Flavorings:

• Cayenne, Oregano, Cumin, Black Pepper, Salt, Bay Leaves: Negligible calories and macros.

Liquids:

• Beef Broth (13oz): About 40 calories, 8g protein, minimal carbs and fat.
• Amber Beer (36oz): A 12oz beer like Fat Tire is around 150 calories. So 36oz is about 450 calories, minimal protein, and around 30g carbs.
• Maker's Mark (1 shot, approx. 1.5oz): About 100 calories, negligible protein, carbs, and fat.

Beans (Optional):

• Dark Kidney Beans (34oz): Kidney beans are nutritious. A 1/2 cup serving is about 110 calories, 7g protein, 20g carbs. 34oz of cooked beans is roughly 8 cups, so approximately 880 calories, 56g protein, and 160g carbs.

Totals (Estimates):

Here's a rough estimate, recognizing the variability in meat and the fact that some fat will render out during cooking:

• Calories: 7,125 (without beans), 8,005 (with beans)
• Protein: 437g (without beans), 493g (with beans)
• Fat: 508g (without beans), 508g (with beans)
• Carbs: 230g (without beans), 390g (with beans)

Important Considerations:

• Serving Size: These totals are for the entire pot of chili. Divide by the number of servings to get per-serving nutritional information.
• Meat Leanness: The fat content of the meat can vary. Trimming visible fat will reduce the overall fat content.
• Rendering: Some of the fat from the meat and sausage will render out during cooking. You can skim this off to further reduce the fat content.
• Sodium: Be mindful of the salt content, especially if using canned beans (which often contain added sodium). You can reduce sodium by using low-sodium broth and no-salt-added canned beans.

To calculate the nutritional content per serving, we first need to estimate how many cups of chili this recipe makes. This is tricky without actually making it, as ingredients cook down and liquids reduce.

Let's make a reasonable guess:

• Initial volume: We have a lot of ingredients! 5lbs of meat, 2lbs sausage, 3 onions, cans of tomato, beer, broth, etc. Let's roughly estimate the initial volume at around 12-14 quarts (48-56 cups).
• Reduction: Chili tends to thicken as it simmers. 1 We might lose 20-30% of the volume through evaporation.
• So, a safe estimate might be that your chili yields somewhere between 35-45 cups of finished chili.
  
  Let's assume a yield of 40 cups to make the math easier. (You can adjust this if you think it's more or less).
  
  Now we can divide our total nutritional estimates by 40 to get per-cup values:
  
  Per Cup (with beans):
  • Calories: 8,005 total calories / 40 cups = 200 calories per cup
  • Protein: 493g total protein / 40 cups = 12.3g protein per cup
  • Fat: 508g total fat / 40 cups = 12.7g fat per cup
  • Carbs: 390g total carbs / 40 cups = 9.8g carbs per cup
• Per Cup (without beans):
  • Calories: 7,125 total calories / 40 cups = 178 calories per cup
  • Protein: 437g total protein / 40 cups = 10.9g protein per cup
  • Fat: 508g total fat / 40 cups = 12.7g fat per cup
  • Carbs: 230g total carbs / 40 cups = 5.8g carbs per cup
• Important Notes:
  • These are still estimates! The actual yield of your chili will affect the per-serving numbers.
  • Fat content: The fat content is likely a bit overstated. Some fat will render out during cooking.
  • Serving size: A "cup" can vary in size. These calculations assume a standard 8-ounce cup.
• Enjoy your delicious (and nutritious!) chili!

TMI. Counting is not allowed with Smails
Chili!

It actually calculates out to be practically a health food.