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Chili Con Carne Crepes

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  Lean ground beef 450 Gram
  Butter 75 Milliliter
  Finely chopped onions 500 Milliliter (Or Diced)
  Minced garlic 2 Clove (10 gm)
  Celery stalks 2 , finely diced
  Green bell pepper 1 , finely diced
  Sliced mushrooms 250 Milliliter
  Crushed tomatoes 875 Milliliter
  Tomato paste 45 Milliliter
  Red kidney beans 375 Milliliter, soaked for 8 hours (Or Tinned)
  Paprika 10 Milliliter
  Chili powder 10 Milliliter
  Tabasco sauce 5 Drop
  Worcestershire sauce 5 Milliliter
  Crepes 12 (Crepe Batter)
  Grated cheddar cheese 375 Milliliter
  Thyme 3 Milliliter
  Oregano 3 Milliliter
  Chervil 3 Milliliter
  Pepper 3 Milliliter
  Salt 3 Milliliter
  Cumin 3 Milliliter
  Onion powder 3 Milliliter

In a skillet brown the beef, drain off excess fat.
In a large kettle or Dutch oven, heat the butter and saute the onions, garlic, celery green peppers, and mushrooms.
Stir in the browned beef, tomatoes, tomato paste and beans, simmer for 1 hour.
Add the seasonings, Tabasco and Worcestershire.
Reduce heat and simmer for 1 hour.
Ladle onto crepes, place crepes in a greased casserole pan, sprinkle with cheese and bake in a preheated 400°F (200°C) oven for 15 minutes, serve.

Recipe Summary

Difficulty Level: 
Preparation Time: 
60 Minutes
Cook Time: 
15 Minutes
Ready In: 
75 Minutes

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Average: 4.3 (15 votes)

Nutrition Rank

Nutrition Facts

Serving size

Calories 1291 Calories from Fat 545

% Daily Value*

Total Fat 62 g94.8%

Saturated Fat 35.9 g179.7%

Trans Fat 0 g

Cholesterol 266.1 mg88.7%

Sodium 1392.9 mg58%

Total Carbohydrates 111 g37%

Dietary Fiber 24.4 g97.8%

Sugars 13.2 g

Protein 76 g152.6%

Vitamin A 118.8% Vitamin C 122.1%

Calcium 92.3% Iron 78.6%

*Based on a 2000 Calorie diet

Chili Con Carne Crepes Recipe