Chile con Carne

P O R T I O N S : 2 4 P O R T I O N S I Z E : 8 OZ ( 2 5 0 G ) Per serving: Calories, 310; Protein, 20 g; Fat, 19 g (54% cal.); Cholesterol, 55 mg; Carbohydrates, 16 g; Fiber, 4 g; Sodium, 380 mg. V A R I A T I O N Chile with Beans Add 4 lb (2 kg) (drained weight) cooked or canned and drained kidney beans or pinto beans about 15 minutes before the end of cooking. Game Chile In place of the ground beef, use ground bison, venison, elk, caribou, or boar.

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Step 1

1. Sauté the onion, pepper, and garlic in oil in a heavy saucepot until tender but not browned. Remove from the pot.

Step 2

2. Add the meat to the pot and brown over high heat, breaking it up with a spoon as it browns. Drain off the fat.

Step 3

3. Return the vegetables to the pot and add the remaining ingredients.

Step 4

4. Simmer uncovered until the chili is reduced to the desired thickness, 45–60 minutes. Stir occasionally during the cooking period.