Classic Ground Beef Chili
Nutritional values
(Percentage of daily recommendation)
| Calorie | 349 cal. | (17 %) | ||
| Protein | 25 g | (26 %) | ||
| Fat | 22 g | (19 %) | ||
| Carbohydrates | 14 g | (9 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 6.1 g | (20 %) |
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 6.8 mg | (57 %) | ||
| Vitamin K | 15.1 μg | (25 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 11.6 mg | (97 %) | ||
| Vitamin B₆ | 0.5 mg | (36 %) | ||
| Folate | 63 μg | (21 %) | ||
| Pantothenic acid | 0.8 mg | (13 %) | ||
| Biotin | 7.7 μg | (17 %) | ||
| Vitamin B₁₂ | 4.1 μg | (137 %) | ||
| Vitamin C | 73 mg | (77 %) | ||
| Potassium | 835 mg | (21 %) | ||
| Calcium | 56 mg | (6 %) | ||
| Magnesium | 66 mg | (22 %) | ||
| Iron | 3.7 mg | (25 %) | ||
| Iodine | 8 μg | (4 %) | ||
| Zinc | 5.5 mg | (69 %) | ||
| Saturated fatty acids | 6.8 g | |||
| Uric acid | 165 mg | |||
| Cholesterol | 56 mg | |||
| Complete sugar | 5 g |
Ingredients
- Ingredients
- 750 grams Ground beef
- 2 onions
- 3 garlic cloves
- 2 stalks Celery
- 1 Red chili pepper
- 6 Tbsps vegetable oil
- 500 milliliters Beef broth
- 1 can peeled Tomatoes
- 250 grams Kidney beans (Canned), drained
- 1 can Corn (drained)
- 2 green Bell pepper
- ½ tsp ground Cumin
- 4 sprigs fresh Lemon thyme
- salt
- freshly ground peppers
Preparation steps
Peel the onions and garlic and chop finely. Remove seeds from the chile pepper and finely chop. Chop the celery. Cut the bell peppers in half, remove ribs and seeds and cut into cubes.
Heat a little oil in a very large pan and brown the meat until crumbly. Drain the meat on paper towels and then return meat to the pan with the remaining oil. Add thyme and half the broth and simmer about 10-20 minutes, until the liquid has evaporated. Stir in bell pepper, onion, chile, garlic and celery and sauté.
Add tomatoes with juice and the remaining broth. Cover and simmer over low heat for about 30 minutes.
Add corn and kidney beans and season with salt, pepper and cumin. Simmer another 15 minutes.
Season to taste with thyme and serve hot.
White bread to rich.
