Chile con Carne


U.S. Metric Ingredients
1 lb 4 oz 600 g Onion, small dice
10 oz 300 g Green bell pepper, small dice
½ oz 15 g Garlic, chopped
2 fl oz 60 g Oil
lb 1.2 kg Ground beef
3 lb 4 oz 1.4 kg Canned tomatoes
5 oz 150 g Tomato paste
pt 625 mL Brown stock
oz 45 g Chili powder
to taste to taste Salt
to taste to taste Pepper



  1. Sauté the onion, pepper, and garlic in oil in a heavy saucepot until tender but not browned. Remove from the pot.
  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.
  3. Return the vegetables to the pot and add the remaining ingredients.
  4. Simmer uncovered until the chili is reduced to the desired thickness, 45–60 minutes. Stir occasionally during the cooking period.

Per serving: Calories, 310; Protein, 20 g; Fat, 19 g (54% cal.); Cholesterol, 55 mg; Carbohydrates, 16 g; Fiber, 4 g; Sodium, 380 mg.


Chile with Beans

Add 2 lb (1 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.