Chili Dip
Nutritional values
(Percentage of daily recommendation)
| Calorie | 1,720 cal. | (82 %) | ||
| Protein | 105.46 g | (108 %) | ||
| Fat | 106.45 g | (92 %) | ||
| Carbohydrates | 80.55 g | (54 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 18.56 g | (62 %) |
| Vitamin A | 361.83 mg | (45,229 %) | ||
| Vitamin D | 0.19 μg | (1 %) | ||
| Vitamin E | 3.46 mg | (29 %) | ||
| Vitamin B₁ | 0.5 mg | (50 %) | ||
| Vitamin B₂ | 0.36 mg | (33 %) | ||
| Niacin | 17.9 mg | (149 %) | ||
| Vitamin B₆ | 0.78 mg | (56 %) | ||
| Folate | 324.74 μg | (108 %) | ||
| Pantothenic acid | 0.97 mg | (16 %) | ||
| Biotin | 11.15 μg | (25 %) | ||
| Vitamin B₁₂ | 4.81 μg | (160 %) | ||
| Vitamin C | 112.69 mg | (119 %) | ||
| Potassium | 1,658.7 mg | (41 %) | ||
| Calcium | 670.06 mg | (67 %) | ||
| Magnesium | 138.16 mg | (46 %) | ||
| Iron | 9.23 mg | (62 %) | ||
| Iodine | 2.09 μg | (1 %) | ||
| Zinc | 12.12 mg | (152 %) | ||
| Saturated fatty acids | 52.13 g | |||
| Cholesterol | 329.62 mg |
Ingredients
- For the chili dip
- 800 grams Ground beef
- 2 onions
- 3 garlic cloves
- 2 Red Bell pepper
- 250 grams Smoked bacon
- 2 Tbsps vegetable oil
- 1 ½ liters Beef broth
- 800 grams Kidney beans (canned)
- 800 grams peeled Tomatoes (canned)
- 1 Tbsp Chili powder
- salt
- freshly ground pepper
- 250 grams Crème fraiche
- 150 grams coarsely grated mittelalter Gouda
- 2 packets finished dark Corn chip
- For the cilantro-chile dip
- 250 grams Crème fraiche
- ½ bunch fresh cilantro
- 1 fresh spicy red chili pepper
- salt
Preparation steps
For the chili dip: Peel the onions and garlic and chop finely. Rinse the peppers and cut in half, remove the seeds and ribs and cut into thin strips. Cut the bacon into cubes. Heat oil in a large pot, sauté onions and garlic until translucent. Add the ground beef and cook over high heat for 10 minutes. Season with salt and pepper. Add the bacon and paprika and fry briefly. Add the broth and beans. Crush tomatoes with a fork and add as well. Season with chili powder, cover and simmer over low heat for 30 minutes. Distribute into 4 small ramekins. Mix the Craime Fraiche with the Gouda and season with salt and pepper. Place a large dollop of the mixture on the chili and broil until golden brown. Serve immediately with blue corn chips and coriander-chili dipping sauce.
For the cilantro-chile dip: Rinse cilantro, pluck leaves and chop very small. Rinse the chile pepper, cut in half lengthwise, remove the seeds and finely chop. Mix the Craime Fraiche with the cilantro and chile pepper and season with salt. Serve with corn chips and chili dip.
