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A Very Tasty Chili

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A Very Tasty Chili

A Very Tasty Chili Recipe recipe

 

Yield

8 servings

Prep

10 min

Cook

hrs

Ready

hrs
Trans-fat Free

Ingredients

Amount Measure Ingredient Features
3 each red chili peppers
dried
* Camera
2 each chipotle chili peppers
* Camera
1 each habanero chili peppers
*
4 each garlic cloves
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1 teaspoon cumin
ground
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1 teaspoon oregano
dried
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1 tablespoon vegetable oil
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1 large onions
chopped
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½ pound beef
minced
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15 ounces tomatoes, canned
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15 ounces red kidney beans
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Ingredients

Amount Measure Ingredient Features
3 each red chili peppers
dried
* Camera
2 each chipotle chili peppers
* Camera
1 each habanero chili peppers
*
4 each garlic cloves
Camera
5 ml cumin
ground
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5 ml oregano
dried
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15 ml vegetable oil
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1 large onions
chopped
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226.8 g beef
minced
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433.5 ml/g tomatoes, canned
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433.5 ml/g red kidney beans
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Directions

Cut the tops off the dried chiles.

Toast them in a hot frying pan for a few minutes until fragrant and then soak them in hot water for 20 minutes.

Liquidise them with some of the soaking water.

Roughly chop the habanero and the garlic and add them to the liquidiser along with the cumin and origano.

Purée some more.

Heat the oil in a saucepan and fry the onion until softened.

Add the meat and cook until browned. Add the chile purée, tomatoes and beans.

Cover and simmer for at least half an hour.

Uncover, raise the heat a little and allow the excess liquid to evaporate (about 10 minutes).

Serve it any way you fancy.



* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 170g (6.0 oz)
Amount per Serving
Calories 22339% from fat
 % Daily Value *
Total Fat 10g 15%
Saturated Fat 3g 16%
Trans Fat 0g
Cholesterol 33mg 11%
Sodium 370mg 15%
Total Carbohydrate 6g 6%
Dietary Fiber 1g 6%
Sugars g
Protein 31g
Vitamin A 2% Vitamin C 20%
Calcium 8% Iron 17%
* based on a 2,000 calorie diet How is this calculated?
 

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