Rosalynn carter's chili con carne
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | pounds | Round steak -- cut into bite size pieces |
| 3 | tablespoons | Oil |
| 1 | can | (4 oz) chopped green chiles |
| 1 | can | (6 oz) tomato paste |
| 1 | small | Onion -- chopped |
| 1½ | cup | Water |
| 2 | tablespoons | Garlic, minced |
| 1½ | teaspoon | Ground cumin |
| ½ | teaspoon | Dried crushed oregano |
| ¼ | teaspoon | Black pepper |
| 1½ | teaspoon | Sugar |
| 1½ | tablespoon | Flour |
| 1½ | teaspoon | Salt or to taste |
| 2 | tablespoons | Chili powder |
Directions
Brown meat in hot oil in heavy pot or large skillet. Add chiles, tomato paste, onion, water, garlic, cumin, oregano, pepper, sugar, flour, salt and chili powder.
Simmer about 1 hour or until meat is tender and mixture is thickened.
Each serving contains about: 288 calories; 1,011 mg sodium; 46 mg cholesterol; 16 grams fat; 18 grams carbohydrates; 22 grams protein; 1.49 grams fiber.
Source: Rosalynn Carter, wife of President Jimmy Carter.
Presented by: Rose Dosti, L.A. Times Culinary SOS column, 1/19/95, H21.
Recipe By :
From: Dan Klepach Date: 06-16-95 (159) Fido: Cooking