Chile Con Carne
- Total Time
- 40 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 1teaspoon corn, peanut or vegetable oil
- ⅓cup finely chopped onions
- 2teaspoons finely minced garlic
- ¼cup finely chopped sweet green pepper
- ⅓pound lean ground beef
- 1tablespoon chili powder
- ¼teaspoon ground cumin
- ¼teaspoon crushed oregano
- ¼teaspoon ground coriander seeds
- ¼teaspoon dried hot red pepper flakes
- 1bay leaf
- 1½cups crushed tomatoes
- Salt to taste if desired
- Freshly ground pepper to taste
- 1teaspoon red-wine vinegar
Nutritional analysis per serving (1 servings)
613 calories; 38 grams fat; 12 grams saturated fat; 2 grams trans fat; 17 grams monounsaturated fat; 3 grams polyunsaturated fat; 41 grams carbohydrates; 12 grams dietary fiber; 20 grams sugars; 35 grams protein; 1470 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
Heat oil in a saucepan and add the onions, garlic and green pepper. Cook, stirring, until wilted.
- Step 2
Add beef and cook, chopping down with the side of a heavy metal spoon to break up any lumps. Cook until the meat loses its raw look. Add chili powder, cumin, oregano, coriander seeds, hot red pepper flakes and bay leaf. Stir to blend.
- Step 3
Add tomatoes, salt, pepper and vinegar and bring to a boil. Partly cover and let simmer, stirring often, about 30 minutes. Remove bay leaf and serve.
Private Notes
Comments
Multiply times 4 - this recipe is for a single serving.
I multiplied by six in order to serve two adults and have leftovers. Everything x 6 except: 1-1/2 cups (12 ounces) of crushed tomatoes was increased to only 43 ounces (roughly 5-1/2 cups); 2 teaspoons minced garlic was increased to only 5-6 teaspoons; I added one can of red kidney beans. The result was not watery at all (noting other comments) and the taste/flavor was outstanding. A true “keeper” recipe. Enjoy!
I multiplied by six in order to serve two adults and have leftovers. Everything x 6 except: 1-1/2 cups (12 ounces) of crushed tomatoes was increased to only 43 ounces (roughly 5-1/2 cups); 2 teaspoons minced garlic was increased to only 5-6 teaspoons; I added one can of red kidney beans. The result was not watery at all (noting other comments) and the taste/flavor was outstanding. A true “keeper” recipe. Enjoy!
Taste and eye as you multiply a recipe as you go. For 1 # of hamburger, I used 28 oz can of crushed tomatoes, 1/2 can of tomato paste and 2 12 oz cans of drained chill beans. Spices were increased generously by tasting. Chopped sweet green pepper added with simmer. If it gets too thick add beef broth. As we used to say when unexpected guests turned up; “Water the soup.”
I multiplied the recipe x 6. I was good but too soupy. Next time I'll cut the crushed tomatoes by a third (or lightly less than a third).
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