Chili Con Carne
Nutritional values
(Percentage of daily recommendation)
| Calorie | 674 cal. | (32 %) | ||
| Protein | 42 g | (43 %) | ||
| Fat | 48 g | (41 %) | ||
| Carbohydrates | 19 g | (13 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 10.2 g | (34 %) |
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 2.3 mg | (19 %) | ||
| Vitamin K | 4.6 μg | (8 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.5 mg | (45 %) | ||
| Niacin | 18.5 mg | (154 %) | ||
| Vitamin B₆ | 0.4 mg | (29 %) | ||
| Folate | 51 μg | (17 %) | ||
| Pantothenic acid | 0.7 mg | (12 %) | ||
| Biotin | 8.1 μg | (18 %) | ||
| Vitamin B₁₂ | 6.7 μg | (223 %) | ||
| Vitamin C | 9 mg | (9 %) | ||
| Potassium | 1,253 mg | (31 %) | ||
| Calcium | 107 mg | (11 %) | ||
| Magnesium | 110 mg | (37 %) | ||
| Iron | 6.3 mg | (42 %) | ||
| Iodine | 11 μg | (6 %) | ||
| Zinc | 9.2 mg | (115 %) | ||
| Saturated fatty acids | 20.2 g | |||
| Uric acid | 243 mg | |||
| Cholesterol | 111 mg | |||
| Complete sugar | 3 g |
Ingredients
- Ingredients
- 2 chili peppers
- 2 onions
- 1 garlic clove
- 2 Tbsps olive oil
- 600 grams Ground beef
- 2 Tbsps Tomato paste
- 300 milliliters Beef broth
- 400 grams Kidney beans (canned)
- salt
- peppers
- 1 tsp ground paprika (sweet)
- 80 grams Bacon
- 4 Tbsps Sour cream
- 2 Tbsps cut Basil (for garnish)
Preparation steps
Rinse chile peppers, remove stems, cut in half lengthwise, remove seeds and cut into thin rings. Set aside a few rings for garnish. Peel onions and garlic and chop both finely. Heat oil in a saucepan and saute chile pepper rings, onions and garlic until soft, add ground meat and fry until crumbly. Add tomato paste, stir and then add a little broth. Simmer for approximately 30 minutes while stirring occasionally. Add broth if necessary.
Drain beans, rinse, drain again, add to the saucepan, cook for about 15 minutes and season with salt, pepper and paprika. Cut bacon into strips and fry in a pan until crispy.
Spread chili on plates, cover with bacon and serve garnished with 1 tablespoon sour cream, some basil and reserved chile peppers.
Serve with bread if desired.
