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Chili Con Carne

Western.Chefs's picture
  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
  Salt 1⁄4 Teaspoon
  Granulated sugar 1 Teaspoon
  Peeled garlic cloves 1 1⁄2 Small, minced
  Canned red kidney beans 2 Cup (32 tbs), or cooked

Cook the onions and green pepper in the hot fat in a skillet until tender.
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.

Recipe Summary

Main Dish

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Nutrition Rank

Nutrition Facts

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 mg49.9%

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

Chili Con Carne Recipe