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Suggest a better description1. Brown beef in 2 Tbs of the hot oils ( canola and olive), it will release liquid before it browns.( this should take about half an hour) Set aside 2. In another pan cook onions in 2 tbs of the oil until it starts to change color. Stir in bell pepper and cook until soft. 3. Add garlic and cook 1 minute. 4. Stir in cumin, oregano, peppers, chilis and thyme. Cook 1 minute. 5. Stir in browned beef,season with salt and pepper 6, Pour beer and cook until foam disappears 7. Stir in tomatoes and sugar and bring to a boil and simmer uncovered for 1 hour, stirring occasionally. 8. Sprinkle the corn meal and stir well. Cover pan and simmer 2 hours. Stir a few times. 9. Add beans and some of the liquid they were cooked in. Cook 10 minutes. 10. Check seasonings. Serve topped with chopped green onions. NOTES : Correct spices to taste while cooking Recipe by: Miriam Podcameni Posvolsky Posted to MC-Recipe Digest V1 #765 by Leon & Miriam Posvolsky
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Serving Size: 1 Serving (3033g) | ||
Recipe Makes: 1 Servings | ||
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Calories: 6247 | ||
Calories from Fat: 4461 (71%) | ||
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Amt Per Serving | % DV | |
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Total Fat 495.7g | 661 % | |
Saturated Fat 175.9g | 880 % | |
Monounsaturated Fat 181.6g | ||
Polyunsanturated Fat 19.9g | ||
Cholesterol 1360.8mg | 419 % | |
Sodium 1308.1mg | 45 % | |
Potassium 6313.1mg | 166 % | |
Total Carbohydrate 111.7g | 33 % | |
Dietary Fiber 12.3g | 49 % | |
Sugars, other 99.5g | ||
Protein 298.1g | 426 % | |
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: 6247
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