Chili Con Carne Recipe
Ingredients
| Dry red chilies | 16 Large | |
| Round steak | 2 Pound, cut into 0.25 inch cubes | |
| Vegetable oil | 3 Tablespoon | |
| Water | 2 Cup (32 tbs) | |
| Water | 2 Cup (32 tbs) | |
| Onion | 1 Large, chopped | |
| Garlic | 2 Clove (10 gm), crushed | |
| Chili powder | 2 Tablespoon | |
| Ground cumin | 1 Tablespoon | |
| Dried oregano | 1 Teaspoon | |
| Salt | 1⁄2 Teaspoon | |
| Canned beans | 16 Ounce, undrained (Ranch Style) |
Nutrition Facts
Serving size
Calories 408 Calories from Fat 168
% Daily Value*
Total Fat 19 g28.9%
Saturated Fat 5.4 g26.8%
Trans Fat 0 g
Cholesterol 52.6 mg17.5%
Sodium 558 mg23.2%
Total Carbohydrates 26 g8.7%
Dietary Fiber 7.8 g31.3%
Sugars 5.2 g
Protein 34 g68.4%
Vitamin A 62.7% Vitamin C 15.8%
Calcium 10.3% Iron 24.1%
*Based on a 2000 Calorie diet
Directions
Cover and bring to a boil.
Remove from heat, and let stand, covered, 45 minutes or until softened.
Drain chiles, reserving 1/2 cup soaking liquid.
Wearing rubber gloves, pull off stems, slit chiles open, and rinse away seeds under running water.
Place half the chiles and 1/4 cup of soaking liquid in blender; process until pureed.
Repeat with remaining chiles and remaining 1/4 cup soaking liquid.
Press pureed mixture through a sieve using the back of a spoon, then set puree aside.
Brown steak in hot oil in a large Dutch oven.
Add 2 cups water, onion, garlic, chili powder, cumin, oregano, salt, and pureed mixture.
Cover and simmer 1 1/2 hours.
Add beans, and heat thoroughly.
Chef
