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Texas Chili Con Carne

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  Pinto beans 1 1⁄2 Cup (24 tbs)
  Bacon slices 3
  Chuck 1 1⁄2 Pound, cut into 0.50 inch cubes
  Chopped onion 1 Cup (16 tbs)
  Garlic 1 Clove (5 gm), split and toasted
  Flour 1 Tablespoon
  Canned tomatoes 1 Pound, undrained
  Chili powder 1 1⁄2 Tablespoon
  Salt 1 Tablespoon

Wash beans.
Cover with cold water; let stand covered overnight.
Place beans in large pan with 2 quarts water; bring to a boil.
Reduce heat; simmer, covered, about 1 hour and 30 minutes or until beans are tender.
Drain beans, save 1 cup liquid.
Cut up bacon; fry in large Dutch oven 2 minutes.
Add chuck; brown well, turning on all sides.
Remove bacon and chuck when browned; set aside.
Add onion and garlic; saute until tender, about 5 minutes.
Remove from heat.
Stir in flour, reserved bean liquid, tomatoes, chili powder and salt.
Bring to aboil, stirring.
Add chuck and bacon; reduce heat and simmer 1 hour longer or until chuck is tender.

Recipe Summary

Side Dish

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Average: 4 (18 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 2796 Calories from Fat 1055

% Daily Value*

Total Fat 119 g183.2%

Saturated Fat 44.4 g222.1%

Trans Fat 0 g

Cholesterol 455.2 mg151.7%

Sodium 7915.7 mg329.8%

Total Carbohydrates 240 g80.1%

Dietary Fiber 60.9 g243.7%

Sugars 14.1 g

Protein 180 g360.8%

Vitamin A 196.9% Vitamin C 144%

Calcium 57% Iron 165.6%

*Based on a 2000 Calorie diet

Texas Chili Con Carne Recipe