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Chili Con Carne

southern.chef's picture
  Dry red chilies 16 Large
  Round steak 2 Pound, cut into 0.25 inch cubes
  Vegetable oil 3 Tablespoon
  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)

Wash chiles, and place in a large Dutch oven, add 11 cups water.
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.

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Nutrition Rank

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


Chili Con Carne Recipe