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Chili Con Carne Recipe
|Beef chuck/Round beef rump||1⁄2 Pound, ground|
|Boiling water||1⁄2 Cup (8 tbs)|
|Canned tomatoes||1 Cup (16 tbs)|
|Chili powder||1 1⁄2 Tablespoon|
|Cold water||2 Tablespoon|
|Granulated sugar||1 Teaspoon|
|Peeled garlic cloves||1 1⁄2 Small, minced|
|Canned red kidney beans||2 Cup (32 tbs), or cooked|
Serving size: Complete recipe
Calories 1134 Calories from Fat 420
% Daily Value*
Total Fat 47 g72.3%
Saturated Fat 17.6 g88.1%
Trans Fat 0 g
Cholesterol 149.7 mg
Sodium 2432.7 mg101.4%
Total Carbohydrates 116 g38.6%
Dietary Fiber 38.4 g153.7%
Sugars 15.5 g
Protein 76 g151.6%
Vitamin A 168.9% Vitamin C 71.7%
Calcium 31.2% Iron 91.1%
*Based on a 2000 Calorie diet
Add the ground beef and cook, uncovered, until it starts to sizzle and is brown.
Add the boiling water and tomatoes, then the chili powder mixed to a smooth paste with the cold water, salt, sugar, and minced garlic.
Cover and simmer for 1 hr.
Then uncover, and simmer 1/2 hr longer or until the meat is tender.
Add a little hot water if the mixture thickens before the meat is done.
Finally add the kidney beans and heat.
If preferred slightly thinner, stir in about 1/4 c hot water just before serving.
1 1/3 c diced tomatoes may replace canned tomatoes.
Lamb or veal breast or shoulder may replace beef.