Texas Chili con Carne
- Total Time
- 2 hours 10 minutes
- Rating
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Ingredients
- 6dried red chilies
- 2pounds stewing beef, cut into half-inch cubes
- 1tablespoon olive oil
- 2bay leaves
- 1tablespoon cumin
- 2cloves garlic, peeled
- 2teaspoons oregano
- 2tablespoons paprika
- 1teaspoon sugar
- Coarse salt and freshly ground pepper to taste
Nutritional analysis per serving (4 servings)
353 calories; 15 grams fat; 5 grams saturated fat; 1 gram trans fat; 8 grams monounsaturated fat; 1 gram polyunsaturated fat; 6 grams carbohydrates; 2 grams dietary fiber; 2 grams sugars; 50 grams protein; 558 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Tear the chilies in strips and pour one cup boiling water over them. Let them soak for 30 minutes. Drain, reserving the liquid, and set aside.
- Step 2
Heat the oil in a heavy skillet and brown the beef cubes. Add the chili soaking liquid and bring to a boil. Add the bay leaves, turn down the heat and let simmer for an hour.
- Step 3
Meanwhile, puree the remaining ingredients, including the chilies, with a little water if needed, in an electric blender. Add the puree to the meat and let simmer for 30 minutes more. Remove bay leaves before serving.
- Serve this with red kidney beans and rice.
Private Notes