myFresha-licious: Chili Con Carne

Chili Con Carne

We had beans last Thursday, for a change.  I cooked chili con carne and it reminded me of the chili con carne that Wendy’s in the Philippines offered sometime 5 or 6 years ago at only P25.  The Wendy’s chili con carne comes with a cup of white rice and shredded cheddar cheese on top and was served on a small Styrofoam bowl.  I’m not sure if the fastfood is still selling it up to now but it was a good dinner find that is cheap yet filling and with the thought that it’s a wendy’s food, it makes one feel like he/she is better off compared to those who are eating at carinderias or turo-turos.

Wendy’s in Singapore is also selling chili con carne but it is merely part of a meal, as it serves as topping to a baked potato meal.

I didn’t like the chili con carne that I cooked.  First because I really don’t appreciate the taste of beef unless it’s fatty and secondly, because I put too much chili on the recipe, it turned out to be awfully fiery hot that it made the Husband sweat profusely.  It also made me felt like it was burning my tongue and gums.  You know the the commercial about a food that was so hot & spicy that the person eating it literally turned flaming red?  The feeling was like that 🙁  the Husband liked it though, he just requested for me to not put too much chili next time.  That means to say that he was expecting me tol be cooking this same dish some time in the future.  Then I will, sans the chili.  But it won’t be chili con carne without the chili right?  So I will just have to reduce the fiery hotness.  Can I also put some beef fat?  My taste buds were actually anticipating for that fatty taste and mouthfeel and they felt deprived and some more violated because of the burning chili flavor of the dish.

Anyway, here’s my fiery chili hot and spicy chili con carne.  I served it with steamed whole grain red rice and a bunch of blanched spinach leaves.  You can also have it with tortilla, nachos, or a slice of whole meal bread which I did for lunch today.  It’s your choice.  By the way, this is a healthy recipe that’s high in protein and fiber but low in calorie and carbohydrates.


Kidney Beans – 150 g.
Ground Beef – 150 g.
Garlic, crushed and chopped- 6 cloves
Onions, diced – 1 large
Ripe Tomatoes, chopped – 4 medium
Tomato Paste – 3 tbsp
Cumin powder – 1 tsp
Parsley, dried & ground – 1 tbsp
Ground Pepper – ¼ tsp
Paprika – ½ tsp
Red hot chili – 2 pcs (as you desire)
Pickled Jalapeno – 1 to 2 tbsp
Salt – 1 ½ tsp
Equal Sugar – 1 gram
Magi Magic Sarap – ¼ tsp
Canola oil – 2 tsp
Cooking Procedure:
  1. Wash then soak the kidney beans in water for at least 5 hours.  
  2. Drain kidney beans and transfer to a pressure cooker.  Add water just 1 cm above the beans.  Bring to a boil under pressure for 10 minutes.  Turn off fire and remove pressure from the cooker.
  3. In a sauce pan, heat oil then sauté the garlic until it becomes aromatic then add the beef.  Stir until it is almost brown then add the onion and chili, then the tomatoes.  Continue stirring for at least 2 minutes
  4. Transfer the beef mixture into the pressure cooker with the beans.  If the water is not enough, add a cup.  Boil under pressure for at least 5 minutes or until the beans and the beef are cooked.
  5. Transfer to the sauce pan and add the rest of the ingredients.  Simmer until the sauce thickens.
Dish out and enjoy.  A liter or more of coke zero will help you mellow out the hot & spicy effect of the dish (evil grin)

Makes 4-5 servings.  Below is the estimated nutritional values per serving based on the ingredients used. 

Calories          :  215 kcal
Total Fat             :  7.43 g
Cholesterol     :  31.88 mg
Saturated Fat      :  2.11 g
Protein            :  17.65 g
Trans Fat            :  0 g
Sodium           :  946.25 mg
Dietary Fiber       :  6.54 g
Carbohydrate  :  20.30 g
Sugar                  :  0.23 g

 © Fresha-licious (24March2012)