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Chile Con Carne Recipe
|Dried beans||1 Cup (16 tbs) (Red / Brown)|
|Stewing beef||2 Pound|
|Pork drippings/Olive oil||1 Tablespoon|
|Chili powder||1 Teaspoon|
|Sweet paprika||1 Tablespoon|
|Canned tomatoes||8 Ounce|
Serving size: Complete recipe
Calories 2286 Calories from Fat 741
% Daily Value*
Total Fat 87 g133.4%
Saturated Fat 40 g200%
Trans Fat 0.1 g
Cholesterol 556.1 mg
Sodium 2780.5 mg115.9%
Total Carbohydrates 150 g50.1%
Dietary Fiber 52.1 g208.3%
Sugars 6.2 g
Protein 212 g424%
Vitamin A 76.6% Vitamin C 57%
Calcium 43.8% Iron 142.2%
*Based on a 2000 Calorie diet
The next day, place water and beans in saucepan, cover and cook gently for 1 1/2 hours.
Cut the beef into 1 inch cubes.
Peel and chop onion.
Heat the drippings or oil and butter in a skillet.
Add the beef.
Cook till brown, then add the onion and cook till transparent.
Mix the meat and onion in with the cooked beans and season with salt, pepper, chili powder and paprika.
Cover and cook gently for 1 hour.
Add the drained tomatoes, cover and cook for 30 minutes more.
If you wish to thicken the sauce, blend the cornstarch with a little water and add it to the mixture.
Cook for a few minutes, then serve from the cooking pot with plain boiled rice or wholewheat bread and a crisp green salad.