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Chili Dip

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Chili Dip
Difficulty:
easy
Difficulty
Preparation:
1 hr
Preparation
Calories:
1720
calories
Calories
0
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Nutritional values

1 each contains
(Percentage of daily recommendation)
Calorie1,720 kcal(82 %)
Protein105.46 g(108 %)
Fat106.45 g(92 %)
Carbohydrates80.55 g(54 %)
Sugar added0 g(0 %)
Roughage18.56 g(62 %)
Vitamin A361.83 mg(45,229 %)
Vitamin D0.19 μg(1 %)
Vitamin E3.46 mg(29 %)
Vitamin B₁0.5 mg(50 %)
Vitamin B₂0.36 mg(33 %)
Niacin17.9 mg(149 %)
Vitamin B₆0.78 mg(56 %)
Folate324.74 μg(108 %)
Pantothenic acid0.97 mg(16 %)
Biotin11.15 μg(25 %)
Vitamin B₁₂4.81 μg(160 %)
Vitamin C112.69 mg(119 %)
Potassium1,658.7 mg(41 %)
Calcium670.06 mg(67 %)
Magnesium138.16 mg(46 %)
Iron9.23 mg(62 %)
Iodine2.09 μg(1 %)
Zinc12.12 mg(152 %)
Saturated fatty acids52.13 g
Cholesterol329.62 mg
Author of this recipe:

Ingredients

for
6
each
For the chili dip
800 grams
2
3
2
250 grams
2 tablespoons
1 ½ liters
800 grams
Kidney beans (canned)
800 grams
peeled Tomatoes (canned)
1 tablespoon
250 grams
150 grams
coarsely grated mittelalter Gouda cheese
2 packets
finished dark Corn chip
For the cilantro-chile dip
250 grams
½ bunch
fresh Cilantro
1
fresh spicy red Chile pepper

Preparation steps

1.

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.

2.

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.

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