Wayne Gisslen

Chile con Carne

Preparation info
  • portions:

    12

    portion size: 8 oz 240 g )
    • Difficulty

      Easy

Appears in
Professional Cooking: 10th Edition
Professional Cooking

By Wayne Gisslen

Published 2025

  • About

Ingredients

U.S. METRIC INGREDIENTS
1

Method

  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

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