Chili Con Carne
5 strips bacon, diced
1 large onion, thinly sliced
4 garlic cloves, minced
2 jalapeno peppers (or other hot peppers), seeded and minced
2 tablespoons chili powder
1 tablespoon cumin seeds
2 teaspoons leaf oregano
1 teaspoon ground coriander
2½ lb rump or blade pot roast, cut into 1/2-inch pieces and browned
2 cans (28-oz or 796-ml) plum tomatoes, including juice
1 bottle or can (12-oz or 341-ml) beer
2 tablespoons Worcestershire sauce
Juice from 1 large lime
Vegeta to taste
Salt to taste
Makes 10 servings.
- In a very large saucepan or Dutch oven, cook bacon over medium
heat until crisp. Remove, leaving fat in pan. Reduce heat to low, add
onion, garlic, jalapeno and spices, cooking until onion is tender.
remaining ingredients (except salt and Vegeta) and reserved bacon,
crushing tomatoes with a potato masher or me back of a spoon. Bring to
a boil, reduce heat and simmer gently uncovered, stirring occasionally,
about 2 hours, or until meat is tender and chili has thickened.
- Add Vegeta and salt to taste.
Per serving: 311 calories, 27.9 g protein, 16.9 g fat. 11.9 g
carbohydrates, 2.3 g dietary fibre, 68 mgcalcium, 4 mg iron, 18 mcg
folacin. Excellent source of vitamin B12 and iron. Good source of
vitamin A, vitamin C, and vitamin B6. Moderate amount of dietary fibre.