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Chili Con Carne Recipe
|Kidney beans/1 pound dried red/ pinto beans||4 Can (40 oz)|
|Garlic||2 Clove (10 gm), crushed|
|Dried oregano||1 Teaspoon|
|Onion||1 , chopped|
|Ground cumin||1⁄4 Teaspoon|
|Beef round||2 Pound|
|Chili powder||1 Tablespoon|
Serving size: Complete recipe
Calories 5835 Calories from Fat 1068
% Daily Value*
Total Fat 120 g184.7%
Saturated Fat 39.5 g197.7%
Trans Fat 3.9 g
Cholesterol 368 mg
Sodium 6640.4 mg276.7%
Total Carbohydrates 746 g248.6%
Dietary Fiber 183 g731.9%
Sugars 31.1 g
Protein 455 g910.3%
Vitamin A 95.9% Vitamin C 127.3%
Calcium 128.6% Iron 502.5%
*Based on a 2000 Calorie diet
Brown onion in heated shortening.
Add meat, cut into very small cubes, and cook until well browned.
Stir in flour, cook a minute or two, then add canned, undrained kidney beans (or home cooked red beans plus 2 cups of the liquid in which they cooked) and all remaining ingredients.
Cook over a low heat, stirring frequently, for about 1 hour or until beef is tender.
Taste and add more chili if you wish.