Ring of Fire Chili

Ingredients

• 1/2 pound beef suet, chopped
• 1 pound beef marrow bones
• 1 pound beef chuck, coarsely ground for chili
• 1 pound pork shoulder steaks, chopped
• 1/2 pound beef short ribs, cut into pieces
• 1/2 pound beef oxtail, cut into pieces
• 1/2 pound beef shank, cross-cut into 1-inch slices
• 1/2 pound beef flank, cut into pieces
• 2 yellow onions, minced
• 1/3 cup minced fresh garlic
• 1/4 cup chili powder (such as Mexene's®)
• 2 tablespoons hot paprika
• 1 1/2 teaspoons salt
• 1 1/2 teaspoons freshly ground black pepper
• 1 1/2 teaspoons dried oregano, or more to taste
• 3 bay leaves
• 1 cup beef stock
• 1/2 (7 ounce) can chipotle chiles in adobo sauce, chopped - or more to taste
• 1 (12 ounce) can tomato sauce
• 1 (10 ounce) can diced tomatoes with green chile peppers (such as RO*TEL®)
• 1 cup beef stock
• 1/2 cup red wine
• 1/4 cup chili powder (such as Mexene's®)
• 2 tablespoons hot paprika
• 1 1/2 teaspoons salt
• 1 1/2 teaspoons freshly ground black pepper
• 1 1/2 teaspoons dried oregano
• 1 tablespoon ground cumin, or more to taste
• 1 cup water, or as desired
• 1 tablespoon masa harina, or to taste (optional)

Directions

Step-by-step directions aren't available for this recipe. See the full recipe at the source →

Nutrition, whole recipe (rough)

Counts 13 of 15 ingredients. The other 2 aren't in our nutrition table and add nothing above, so the real totals are higher.

What these numbers assume: 13 portions

Ingredient	Portion assumed	kcal
Beef	100g cooked	250
Pork	100g cooked	242
Onion	1 medium (110g)	44
Wine	2 tbsp cooking wine (30ml)	25
Tomato	1 medium (123g)	22
Chili	1 tsp (2.7g)	8
Cumin	1 tsp ground (2.1g)	8
Black Pepper	1 tsp ground (2.3g)	6
Pepper	1 tsp ground (2.3g)	6
Oregano	1 tsp dried (1.8g)	5
Garlic	1 clove (3g)	4
Bay Leaf	1 leaf (0.6g)	2
Salt	1 tsp (6g)	0
Sauce	not in our table	0
Water	not in our table	0

One typical portion per ingredient; the recipe's quantities are not counted. A rough guide only, not for medical or dietary planning.