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Spicy Chili Con Carne

Western.Chefs's picture
  Red beans 3 Cup (48 tbs), dried
  Salad oil/Olive oil 4 Tablespoon
  Onions 3 , chopped
  Chili powder 6 Tablespoon
  Garlic 4 Clove (20 gm), minced
  Lean beef 5 Pound, cut into 1/4 inch cubes
  Flour 3 Tablespoon
  Canned tomatoes 80 Ounce (4 cans, No.2 size)
  Tabasco 6 Drop
  Salt 2 Tablespoon

If dried beans are used, wash carefully and discard any imperfect ones.
Place in saucepan with water to cover and soak overnight.
Wash thoroughly again and cover beans with fresh water.
Cook over low heat until beans are tender, about 3 hours.
Drain well.
Heat oil in separate saucepan and add onions, chili powder, garlic and beef.
Cook over high heat until meat is very brown on all sides.
Reduce heat to low.
Add flour.
Stir constantly until well blended.
Add tomatoes and Tabasco.
Cover and cook for 1 1/2 hours.
Add salt and beans.
Cook 45 minutes.
Correct seasoning.
The chili will have a better flavor if prepared a day in advance.
Serves 16 to 18.

Recipe Summary

Difficulty Level: 
Main Dish

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Average: 4.1 (18 votes)

Nutrition Rank

Nutrition Facts

Serving size

Calories 446 Calories from Fat 128

% Daily Value*

Total Fat 14 g22.2%

Saturated Fat 4.2 g20.8%

Trans Fat 0.1 g

Cholesterol 59.5 mg19.8%

Sodium 1057 mg44%

Total Carbohydrates 40 g13.2%

Dietary Fiber 10.4 g41.6%

Sugars 2.2 g

Protein 42 g84.5%

Vitamin A 53.2% Vitamin C 34.2%

Calcium 14.1% Iron 41.5%

*Based on a 2000 Calorie diet

Spicy Chili Con Carne Recipe