Variation On A Classic Dish

Ground Beef Chili with Potato Wedges

5
Average: 5 (9 votes)
(9 votes)
Ground Beef Chili with Potato Wedges
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Difficulty:
easy
Difficulty
Preparation:
25 min.
Preparation
ready in 1 hr 35 min.
Ready in
Calories:
563
calories
Calories

Nutritional values

1 each contains
(Percentage of daily recommendation)
Calorie563 cal.(27 %)
Protein40.71 g(42 %)
Fat26.79 g(23 %)
Carbohydrates47.61 g(32 %)
Sugar added1.05 g(4 %)
Roughage4.72 g(16 %)
Vitamin A135.75 mg(16,969 %)
Vitamin D0.6 μg(3 %)
Vitamin E0.96 mg(8 %)
Vitamin B₁0.27 mg(27 %)
Vitamin B₂0.35 mg(32 %)
Niacin15.94 mg(133 %)
Vitamin B₆0.87 mg(62 %)
Folate55.99 μg(19 %)
Pantothenic acid1.65 mg(28 %)
Biotin5.44 μg(12 %)
Vitamin B₁₂1.8 μg(60 %)
Vitamin C68.59 mg(72 %)
Potassium1,301.2 mg(33 %)
Calcium102.62 mg(10 %)
Magnesium71.2 mg(24 %)
Iron4.67 mg(31 %)
Iodine0.75 μg(0 %)
Zinc4.35 mg(54 %)
Saturated fatty acids5.17 g
Cholesterol111 mg

Ingredients

for
4
Ingredients
1 onion
1 garlic clove
1 chili pepper (i.e. jalapeno)
4 Tbsps olive oil
20 ozs Ground meat (beef)
1 Tbsp Tomato paste
16 ozs Beef broth
14 ozs crushed Tomatoes (canned)
18 ozs waxy potatoes (i.e Yukon gold, red or yellow)
salt
freshly ground peppers
14 ozs Beans (red and/or white, canned)
ground Cumin
1 tsp brown sugar
cilantro (for garnish)
How healthy are the main ingredients?
potatoTomatoolive oilTomato pasteoniongarlic clove

Preparation steps

1.

Peel the onion and garlic and chop finely. Rinse the chile, cut in half, remove the seeds and dice.

2.

Heat 2 tablespoons of oil in a deep pan or a saucepan and fry the ground meat until crumbly. Add the onion, garlic and chile. Cook for 2-3 minutes, add the tomato paste and cook briefly. Deglaze with a little broth. Add the tomatoes and gently simmer, half-covered for about 1 hour. Stir occasionally and add broth as needed.

3.

Preheat the oven to 175°C / 325°F.

4.

Peel the potatoes, rinse, pat dry and cut into wedges. Spread on a baking sheet and drizzle with the remaining oil. Season with salt and pepper and bake for about 25 minutes in the oven, turning occasionally.

5.

Drain the beans. Add to the chili approximately 15 minutes before the end of cooking.

6.

Season with cumin, sugar, salt and pepper.

7.

Garnish the chili with cilantro and serve with the potato wedges on top.