Recipes
Chilli con carne
This recipe comes from Texas. It is traditionally hot and spicy, however the degree of spiciness, can be adjusted.
The chilli plants are easy to grow, which means you can use the freshest.
| Preparation time | 1 h |
|---|---|
| Demanding |  |
| Energetic value | 779 kcal / 3256 kJ |
| Table of nutritive values | |
Ingredients
 | 4 |
|---|---|
| 800 g | boneless veal (chuck or blade) |
| 1 tablespoon | Vegeta Gourmet Stock Powder |
| 250-300 ml | water |
| 25 g | corn flour |
| 1 tablespoon | worcester sauce |
| 1 teaspoon | cumin powder |
| 1 teaspoon | brown sugar |
| thyme | |
| bay leaf | |
| 2 | garlic cloves, crushed |
| 50 ml | vegetable oil |
| 3 | hot peppers, cleaned from seeds and sliced |
| 1 | onion, chopped |
| ½ teaspoon | cayenne pepper |
Preparation
- Cut the veal into cubes, and then cook shortly in hot oil.
- Add onion, two hot chilli peppers, bay leaf, garlic, thyme, cumin and Vegeta Gourmet Stock Powder. Mix well, and while cooking keep adding small amounts of water, just so the juices can mix.
- When the meat has nearly softened, add sugar, worcester sauce, cayenne pepper, and stir.
- Mix corn flour with the left over pepper and sprinkle over the meat.
- Mix thoroughly and pour in the water. Cook for about 10 minutes.
Serving
This hot and spicy meal can be served with corn bread.
Tip
The amount of hot peppers added to this dish can be regulated per taste and tolerance to spiciness.
This dish can also be frozen
Freezing: Divide the dish into planned meal sizes, place in freezer bags, then in a container and freeze for 2 hours. Remove from freezer and place the container in hot water, in order to separate the individual portions, and then these can be placed in the freezer separately.
Thawing: Remove and leave at room temperature, until the portions have party thawed. Then transfer in to a pan and slowly heat up while adding a little water, to recreate the sauce.
Duration: up to 60 days in the freezer
Nutritional information
Energetic and nutritional values are calculated per serve.
| Nutrient | Unit of measurement | Quantity | RDA (%) | |
|---|---|---|---|---|
| Women* | Men* | |||
| Total proteins | g | 57,22 | - | - |
| Total carbohydrates | g | 15,84 | - | - |
| Total fat | g | 53,05 | - | - |
| Diet fibres | g | 1,18 | - | - |
| Cholesterol | mg | 199,73 | - | - |
| Vitamin A | IU | 3628,15 | 91 | 73 |
| Niacin | mg | 17,04 | 122 | 85 |
| Vitamin C | mg | 84,50 | 113 | 94 |
| Vitamin D | IU | 24,00 | 12 | 12 |
| Magnesium | mg | 56,89 | 19 | 14 |
| Phosphor | mg | 472,89 | 59 | 59 |
| Potassium | mg | 707,85 | 19 | 19 |
| Sodium | g | 2,34 | 0 | 0 |
* RDA is based on daily intake for women of 2000 kcal, for men 2900 kcal, from 25 to 50 years of age. (Data source: DRI reports - Macronutrients, Elements, Vitamins, www.nap.edu; Genesis R&D and Podravka d.d.)
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