Chili Con Carne
(Percentage of daily recommendation)
|Calorie||563 kcal||(27 %)|
|Protein||40.71 g||(42 %)|
|Fat||26.79 g||(23 %)|
|Carbohydrates||47.61 g||(32 %)|
|Sugar added||1.05 g||(4 %)|
|Roughage||4.72 g||(16 %)|
|Vitamin A||135.75 mg||(16,969 %)|
|Vitamin D||0.6 μg||(3 %)|
|Vitamin E||0.96 mg||(8 %)|
|Vitamin B₁||0.27 mg||(27 %)|
|Vitamin B₂||0.35 mg||(32 %)|
|Niacin||15.94 mg||(133 %)|
|Vitamin B₆||0.87 mg||(62 %)|
|Folate||55.99 μg||(19 %)|
|Pantothenic acid||1.65 mg||(28 %)|
|Biotin||5.44 μg||(12 %)|
|Vitamin B₁₂||1.8 μg||(60 %)|
|Vitamin C||68.59 mg||(72 %)|
|Potassium||1,301.2 mg||(33 %)|
|Calcium||102.62 mg||(10 %)|
|Magnesium||71.2 mg||(24 %)|
|Iron||4.67 mg||(31 %)|
|Iodine||0.75 μg||(0 %)|
|Zinc||4.35 mg||(54 %)|
|Saturated fatty acids||5.17 g|
- 1 onion
- 1 garlic
- 1 chile pepper (such as jalapeno)
- 4 tablespoons olive oil
- 600 grams Ground meat (beef)
- 1 tablespoon Tomato paste
- 500 milliliters Beef broth
- 400 grams crushed tomatoes (canned)
- 500 grams waxy potatoes
- freshly ground peppers
- 400 grams Beans (red and white, canned)
- ground Cumin
- 1 teaspoon brown sugar
- cilantro (for garnish)
Peel the onion and garlic and chop finely. Rinse the chile, cut in half, remove the seeds and dice.
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.
Preheat the convection oven to 180°C (approximately 350°F).
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.
Rinse the beans and drain well. Add to the chili approximately 15 minutes before the end of cooking.
Season with cumin, sugar, salt and pepper.
Garnish the chili with cilantro and serve with the potato wedges.