Dr Johns Chili Recipes

DR. JOHNS' CHILI

Dr. Johns' Chili image

Here's a bodybuilding recipe. It's called Dr. Johns' Chili and was created by John Berardi and Dr. John Williams for their Gourmet Nutrition book.

Provided by biggestmuff

Categories Meat

Time 1h30m

Yield 10 serving(s)

Number Of Ingredients 14

Ingredients

4 lbs extra lean ground beef (96%)
4 (15 1/2 ounce) cans kidney beans, drained and rinsed
2 large onions, chopped
2 large tomatoes, chopped
1 lb carrot, peeled and sliced
4 bell peppers, 1 green 1 red, 1 yellow, 1 orange, cut into 1/2-inch squares
6 garlic cloves, chopped
2 (46 fluid ounce) vegetable juice, spicy hot
1/2 cup cashew meal
4 tablespoons chili powder
1 teaspoon cumin
2 teaspoons paprika
1 teaspoon celery seed
1 teaspoon fresh ground pepper

Steps:

In a large skillet, brown the ground beef, one pound at a time, over high heat together with the garlic and onions. If your skillet or wok is large enough, you can brown the beef all at once to save time. On the last batch, add the spices after the beef is browned and continue frying for another couple of minutes.
Add the browned beef to a very large pot with a lid, and then add the beans, tomatoes, carrots, peppers, and V8 juice. Bring to a boil and then reduce heat to simmer. To make the cashew meal, process the cashews in a blender in short bursts, until a grainy meal is formed. Don't process for too long or you'll have cashew butter. Stir in the cashew meal, cover, and simmer for an additional 30 minutes. Makes 10 servings.

Nutrition Facts : Calories 507.3, Fat 11.3, SaturatedFat 4.4, Cholesterol 112.5, Sodium 1443.8, Carbohydrate 51.7, Fiber 14, Sugar 18, Protein 51.8

JOHN'S CHILI

John's Chili image

Good chili from the great ol' state of TEXAS. Hope you enjoy this favorite of our family.

Provided by JOHN MITSCHKE

Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes

Time 5h45m

Yield 12

Number Of Ingredients 20

Ingredients

1 tablespoon olive oil
1 red bell pepper, finely chopped
1 yellow bell pepper, finely chopped
1 green bell pepper, finely chopped
1 orange bell pepper, finely chopped
1 large red onion, finely chopped
1 stalk celery, chopped
2 pounds ground pork
2 pounds ground beef
8 serrano chile peppers, diced
3 (14.5 ounce) cans diced tomatoes
1 (4.5 ounce) can diced green chile peppers
3 (6 ounce) cans tomato paste
2 (15 ounce) cans kidney beans
6 tablespoons minced garlic
1 fluid ounce key lime juice
4 fluid ounces tequila
16 fluid ounces beer
2 ½ tablespoons chili powder
salt and pepper to taste

Steps:

Heat the olive oil in a large pot over medium heat. Stir in the red bell pepper, yellow bell pepper, green bell pepper, orange bell pepper, onion, and celery. Cook until tender. Place pork and beef in the pot, and cook until evenly brown. Drain grease.
Mix serrano chile peppers, diced tomatoes, green chile peppers, tomato paste, kidney beans, garlic, lime juice, tequila, and beer into the pot. Season with chili powder, salt, and pepper. Bring to a boil. Reduce heat to medium-low, and simmer 5 hours.

Nutrition Facts : Calories 484.7 calories, Carbohydrate 30.5 g, Cholesterol 95.1 mg, Fat 21.7 g, Fiber 8.6 g, Protein 33.9 g, SaturatedFat 7.8 g, Sodium 876.6 mg, Sugar 10.1 g

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