Chile Con Carne
Nutritional values
(Percentage of daily recommendation)
| Calorie | 647 cal. | (31 %) | ||
| Protein | 38 g | (39 %) | ||
| Fat | 46 g | (40 %) | ||
| Carbohydrates | 20 g | (13 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 10.8 g | (36 %) |
| Vitamin A | 1.1 mg | (138 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 13.2 mg | (110 %) | ||
| Vitamin K | 43.3 μg | (72 %) | ||
| Vitamin B₁ | 0.7 mg | (70 %) | ||
| Vitamin B₂ | 0.5 mg | (45 %) | ||
| Niacin | 16.9 mg | (141 %) | ||
| Vitamin B₆ | 0.9 mg | (64 %) | ||
| Folate | 101 μg | (34 %) | ||
| Pantothenic acid | 1.2 mg | (20 %) | ||
| Biotin | 13.1 μg | (29 %) | ||
| Vitamin B₁₂ | 5 μg | (167 %) | ||
| Vitamin C | 132 mg | (139 %) | ||
| Potassium | 1,383 mg | (35 %) | ||
| Calcium | 122 mg | (12 %) | ||
| Magnesium | 103 mg | (34 %) | ||
| Iron | 5.1 mg | (34 %) | ||
| Iodine | 12 μg | (6 %) | ||
| Zinc | 7 mg | (88 %) | ||
| Saturated fatty acids | 14.9 g | |||
| Uric acid | 260 mg | |||
| Cholesterol | 104 mg | |||
| Complete sugar | 9 g |
Ingredients
- Ingredients
- 600 grams mixed Ground meat
- 2 onions
- 2 sticks Celery
- 2 red Bell pepper
- 1 carrot
- 2 garlic cloves
- 2 red chili peppers
- 3 Tbsps vegetable oil
- 500 milliliters Beef stock
- 1 Tbsp Tomato paste
- 250 grams Kidney beans (from a jar)
- 1 tsp sweet ground paprika
- salt
- freshly ground peppers
- 2 Tbsps parsley (chopped)
- 4 Tbsps Sour cream
Preparation steps
Peel the onions and chop roughly. Rinse and chop the chiles. Rinse, trim and chop the celery. Peel the carrot and dice. Rinse the bell peppers, cut in half, remove seeds and ribs and cut into small pieces. Peel garlic and chop finely.
Heat the oil in a saucepan. Fry chile and onions in the hot oil. Add the ground beef and brown. Stir in the celery, bell peppers, and carrots.
Add the tomato paste and garlic, then sauté briefly.
Deglaze the pot with the broth, add paprika and simmer for about 45 minutes, stirring occasionally. If needed add more water during cooking.
Add the rinsed and drained beans and simmer about 10 minutes, then add 1 tablespoon parsley and season with salt and pepper. Ladle the chile con carne into soup bowls and serve garnished with a dollop of sour cream and some parsley.
