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Chili Con Carne

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

  • 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.
  • Add 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.
Makes 10 servings.
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.

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