Chili Con Carne with Oranges
Nutritional values
(Percentage of daily recommendation)
| Calorie | 750 cal. | (36 %) | ||
| Protein | 51 g | (52 %) | ||
| Fat | 44 g | (38 %) | ||
| Carbohydrates | 35 g | (23 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 14.5 g | (48 %) |
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 12.3 mg | (103 %) | ||
| Vitamin K | 30.1 μg | (50 %) | ||
| Vitamin B₁ | 1 mg | (100 %) | ||
| Vitamin B₂ | 0.6 mg | (55 %) | ||
| Niacin | 22.7 mg | (189 %) | ||
| Vitamin B₆ | 1.4 mg | (100 %) | ||
| Folate | 183 μg | (61 %) | ||
| Pantothenic acid | 1.9 mg | (32 %) | ||
| Biotin | 20.6 μg | (46 %) | ||
| Vitamin B₁₂ | 6.6 μg | (220 %) | ||
| Vitamin C | 266 mg | (280 %) | ||
| Potassium | 1,899 mg | (47 %) | ||
| Calcium | 149 mg | (15 %) | ||
| Magnesium | 148 mg | (49 %) | ||
| Iron | 6.8 mg | (45 %) | ||
| Iodine | 16 μg | (8 %) | ||
| Zinc | 9.1 mg | (114 %) | ||
| Saturated fatty acids | 15.4 g | |||
| Uric acid | 345 mg | |||
| Cholesterol | 126 mg | |||
| Complete sugar | 22 g |
Ingredients
- Ingredients
- 300 grams dried Kidney beans
- 3 garlic cloves
- 4 small onions
- 3 red Bell pepper
- 4 Tbsps vegetable oil
- 800 grams Ground meat (of beef)
- 3 tsps Chili powder
- 1 tsp ground Caraway
- 1 tsp gerebelter oregano
- 500 milliliters Beef broth
- 200 milliliters Orange juice
- 1 can peeled Tomatoes
- 2 Oranges
- Tabasco sauce
- salt
- freshly ground peppers
Preparation steps
Soak the beans overnight in cold water to cover by several inches. Peel and chop the garlic. Peel the onions and chop roughly. Drain the beans in a colander and rinse.Rinse the peppers, halve lengthwise, remove the seeds and white ribs and finely chop.
Heat the oil in a saucepan, add the garlic, onions, peppers and the meat and saute, stirring until the meat is crumbly and slightly browned. Pour the beans into the pot and add the spices. Deglaze with the broth and the orange juice and add the tomatoes.
Bring to a boil, reduce to a simmer, cover and cook over low heat, stirring occasionally and adding water if necessary until the beans are tender, about 45 minutes. Working over a bowl to catch the juice, with a paring knife, follow the curve of the oranges and remove the peel and white pith. Cut in between the membranes to release the fruit.
Season the chili with hot-pepper sauce, salt and pepper and serve in bowls garnished with orange segments.
