Making up a batch of Chile con carne y frijoles, is pretty easy to do. But, figuring out the true nutritional content, is muy dificil! Here is my latest effort to quantify a preparation I call My Chili.
|Weights in grams or milligrams.|
Now, as it may be plain to see, this 'my chili' recipe is about as simple as it gets, using only four main ingredients! I took a pound of 81-19% blended mix of ground beef; browned it and drained off the fat – (ergo my rather svelte meat weight of only 374 grams), to which was added a can of petite diced tomatoes, a 'drained' can of red kidney beans and about 28 grams of Williams Chili mix. [Note: I also added just a dash (1 gram) of a bottle of dried chili seasonings from Mexico, just for some added spice, but no real nutrition]! All these ingredients were dumped into a 2 quart slow cooker, set to high, and then left unattended for a few hours to promulgate...
I generally like to serve this Tex-Mex meal-a-deal pretty much 'as is', adding only a bit of salt substitute (otherwise, it's rather bland) along with a few saltine crackers. (Hey, I'm only human). It makes for a very decent meal that doesn't bust ones' diet budget!