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Chili Beans And Chili Con Carne Recipe
|Oil||1 Tablespoon (For Frying)|
|Onion||4 Ounce, chopped (125 Gram)|
|Green pepper||4 Ounce, finely chopped (125 Gram)|
|Garlic||2 Clove (10 gm), sliced|
|Tomato puree||1 Tablespoon|
|Cooked red kidney beans||1 Pound (500 Gram)|
|Chili powder||To Taste|
Calories 877 Calories from Fat 89
% Daily Value*
Total Fat 10 g15.7%
Saturated Fat 1.4 g7%
Trans Fat 0 g
Cholesterol 0 mg
Sodium 39.2 mg1.6%
Total Carbohydrates 150 g49.8%
Dietary Fiber 36.8 g147.3%
Sugars 9 g
Protein 53 g105.4%
Vitamin A 8% Vitamin C 104.5%
Calcium 21.9% Iron 87.6%
*Based on a 2000 Calorie diet
Stir in the beans, then flavour with chili; if you are serving the beans without the addition of meat you may find that 2 teaspoons is enough.
Cook over a very low heat for 45 minutes, stirring occasionally.
You might like to add a few spoons of water to encourage the broken beans to mush more and make a sauce.
For chili con carne, fry 500 g/1 lb minced pork with a little onion and garlic, then add 397 g/14 oz can of plum tomatoes.
Cook with a bay leaf until the pork is tender and most of the tomato juice has been absorbed.
Stir into the prepared chili beans and simmer together for 10 minutes.
Add extra chili seasoning to taste, then simmer very gently for another 10 minutes.
This is doubly good if left to cool and reheated next day.