Ground Beef Chili with Potato Wedges
(Percentage of daily recommendation)
|Calorie||563 kcal||(27 %)|
|Protein||40.71 g||(42 %)|
|Fat||26.79 g||(23 %)|
|Carbohydrates||47.61 g||(32 %)|
|Sugar added||1.05 g||(4 %)|
|Roughage||4.72 g||(16 %)|
|Vitamin A||135.75 mg||(16,969 %)|
|Vitamin D||0.6 μg||(3 %)|
|Vitamin E||0.96 mg||(8 %)|
|Vitamin B₁||0.27 mg||(27 %)|
|Vitamin B₂||0.35 mg||(32 %)|
|Niacin||15.94 mg||(133 %)|
|Vitamin B₆||0.87 mg||(62 %)|
|Folate||55.99 μg||(19 %)|
|Pantothenic acid||1.65 mg||(28 %)|
|Biotin||5.44 μg||(12 %)|
|Vitamin B₁₂||1.8 μg||(60 %)|
|Vitamin C||68.59 mg||(72 %)|
|Potassium||1,301.2 mg||(33 %)|
|Calcium||102.62 mg||(10 %)|
|Magnesium||71.2 mg||(24 %)|
|Iron||4.67 mg||(31 %)|
|Iodine||0.75 μg||(0 %)|
|Zinc||4.35 mg||(54 %)|
|Saturated fatty acids||5.17 g|
- 1 onion
- 1 garlic clove
- 1 chili pepper (i.e. jalapeno)
- 4 Tbsps olive oil
- 20 ozs Ground meat (beef)
- 1 Tbsp Tomato paste
- 16 ozs Beef broth
- 14 ozs crushed tomatoes (canned)
- 18 ozs waxy potatoes (i.e Yukon gold, red or yellow)
- freshly ground peppers
- 14 ozs Beans (red and/or white, canned)
- ground Cumin
- 1 tsp brown sugar
- cilantro (for garnish)
Peel the onion and garlic and chop finely. Rinse the chile, cut in half, remove the seeds and dice.
Heat 2 tablespoons of oil in a deep pan or a saucepan and fry the ground meat until crumbly. Add the onion, garlic and chile. Cook for 2-3 minutes, add the tomato paste and cook briefly. Deglaze with a little broth. Add the tomatoes and gently simmer, half-covered for about 1 hour. Stir occasionally and add broth as needed.
Preheat the oven to 175°C / 325°F.
Peel the potatoes, rinse, pat dry and cut into wedges. Spread on a baking sheet and drizzle with the remaining oil. Season with salt and pepper and bake for about 25 minutes in the oven, turning occasionally.
Drain the beans. Add to the chili approximately 15 minutes before the end of cooking.
Season with cumin, sugar, salt and pepper.
Garnish the chili with cilantro and serve with the potato wedges on top.