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Suggest a better descriptionSERVES 8 WITHOUT THE BEANS This recipe comes from the Southwest Indians around Santa Fe, where this kind of chili has been popular for many generations. The title of the dish simply refers to chili cooked with meat. There are no beans about it. THE CHILI Prepare a double batch of Blended Red Chile Pods (see recipe) THE MEAT Heat a Dutch oven or heavy kettle and add the oil or shortening. Brown the meat well. Stir in the flour, being careful to coat the meat well. Add 1-1/2 cups water, stirring carefully until the mixture thickens. Add the Blended Red Chile Pods and the optional tomato sauce. Cover and simmer for 1 hour or until the meat is very tender. That is the basic dish. It can be served with beans or just as it is. You might try serving this over corn bread for a very delicious meal. If you wish to cook beans in the meat sauce, first soak the beans overnight. Then simmer them until tender. Drain and add to the chili con carne and cook for about 1 hour before serving. From
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Serving Size: 1 Serving (118g) | ||
Recipe Makes: 8 Servings | ||
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Calories: 17 | ||
Calories from Fat: 0 (0%) | ||
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Amt Per Serving | % DV | |
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Total Fat 0g | 0 % | |
Saturated Fat 0g | 0 % | |
Monounsaturated Fat 0g | ||
Polyunsanturated Fat 0g | ||
Cholesterol 0mg | 0 % | |
Sodium 0.1mg | 0 % | |
Potassium 5mg | 0 % | |
Total Carbohydrate 3.6g | 1 % | |
Dietary Fiber 0.1g | 1 % | |
Sugars, other 3.5g | ||
Protein 0.5g | 1 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 17
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