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otoro s ultimate chili


everybody loves this great hearty chili. i make this quite often, especially in the winter. also quite good using venison as a substitute. serve with hot dogs, cornbread, or maybe some cooked macaroni. i'll sometimes make this a day in advance as it always tastes better the second day. i don't use enough cilantro to have fresh on hand so i usually use dried in this recipe.


# # # # # # # # # # # #


  • Carbohydrates: 672.3
  • Fats: 45.0
  • Dietary Fiber: 42.0
  • Minerals: 54.0
  • Proteins: 78.0
  • Vitamins: 48.0
  • Water: 22.0


  1. Heat the olive oil in a non-stick 5 quart pot on medium high heat
  2. Add the onion with a pinch of salt and cook
  3. Covered on medium low heat for 30-40 minutes
  4. Stirring occasionally until light brown
  5. "add more oil if needed
  6. Make sure the onions dont burn !"
  7. Turn the heat up to medium high and begin to cook the meat
  8. Season with kosher salt and freshly ground black pepper
  9. Once the meat is almost cooked add the garlic and tomato paste
  10. Break up the tomato paste and incorporate into the meat
  11. It should look like a sloppy joe consistency
  12. When the meat is cooked through
  13. Drain if desired and add the beans and the rest of the ingredients
  14. Stir to combine
  15. If it seems too thick add a bit of water and bring to a boil
  16. Turn the heat down and simmer
  17. Partially covered for an hour to an hour and a half
  18. Stir occasionally
  19. Remove from heat
  20. Ladle into serving bowls and garnish with chopped onion
  21. Tomato
  22. Or grated cheese if desired
  23. Bon appetito

Step 15

Total Time in Minute 100

Ingredients Count 19

cooking otoro s ultimate chili

See More Relate Photo


Extra virgin olive oil

Kosher salt

Black pepper

Ground round


Garlic cloves

Tomato paste

Pinto beans

Kidney beans

Hot chili beans

Diced tomatoes

Diced green chilies

Tortilla chips

Chili powder

Dried chipotle powder



Dried cilantro

Jack daniels whiskey

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