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Chilli con carne

  • 11/11/2004
  • Moderate difficulty
  • 4
  • 60 min

This recipe comes from Texas. It is traditionally hot and spicy, however the degree of spiciness, can be adjusted. The chilli plants are easy to grow, which means you can use the freshest.

Ingredients

  • 800 g boneless veal (chuck or blade)
  • 1 tablespoon Vegeta Gourmet Stock Powder
  • 250-300 ml water
  • 25 g corn flour
  • 1 tablespoon worcester sauce
  • 1 teaspoon cumin powder
  • 1 teaspoon brown sugar
  • thyme
  • bay leaf
  • 2 garlic cloves, crushed
  • 50 ml vegetable oil
  • 3 hot peppers, cleaned from seeds and sliced
  • 1 onion, chopped
  • ½ teaspoon cayenne pepper

Preparation

  1. 1.
    Cut the veal into cubes, and then cook shortly in hot oil.
  2. 2.
    Add onion, two hot chilli peppers, bay leaf, garlic, thyme, cumin and Vegeta Gourmet Stock Powder. Mix well, and while cooking keep adding small amounts of water, just so the juices can mix.
  3. 3.
    When the meat has nearly softened, add sugar, worcester sauce, cayenne pepper, and stir.
  4. 4.
    Mix corn flour with the left over pepper and sprinkle over the meat.
  5. 5.
    Mix thoroughly and pour in the water. Cook for about 10 minutes.

Serving

This hot and spicy meal can be served with corn bread.

Tip

The amount of hot peppers added to this dish can be regulated per taste and tolerance to spiciness.

Notice

This dish can also be frozen
Freezing: Divide the dish into planned meal sizes, place in freezer bags, then in a container and freeze for 2 hours. Remove from freezer and place the container in hot water, in order to separate the individual portions, and then these can be placed in the freezer separately.
Thawing: Remove and leave at room temperature, until the portions have party thawed. Then transfer in to a pan and slowly heat up while adding a little water, to recreate the sauce.
Duration: up to 60 days in the freezer

Energy and nutritional values

Energy and nutritional values are calculated per one serving (i.e. for 1 person). For a dessert, energy and nutritional values have been calculated per 100 g.

Nutrient Unit of measure Amount F rda (%) M rda (%)
Energy values kcal / kJ 779 / 3.256 - -
Fat g 53,05 - -
Carbohydrates g 15,84 - -
Dietary fibre g 1,18 - -
Protein g 57,22 - -
Sodium g 5,84 0 0
Vitamin A μg 3.628,15 91 73
Vitamin D μg 24,00 12 12
Vitamin C mg 84,50 113 94
Niacin mg 17,04 122 85
Potassium mg 707,85 19 19
Phosphorous mg 472,89 59 59
Magnesium mg 56,89 19 14

* RDA is based on daily allowances for women of 2000 kcal, and for men of 2900 kcal at the age of 25 to 50. (Source: DRI reports - Macronutrients, Elements, Vitamins, www.nap.edu; Genesis R&D and Podravka d.d.)