Department of Food and Nutrition Services,
University of Iowa Hospitals
and Clinics
Peer Review Status: Internally Peer Reviewed
Creation Date: May 2004
Last Revision Date: May 2004
Chili Con Carne
From the recipe collection of Jeni
1 lb. ground beef
1/2 lb. ground lean pork
1 15 oz. can chickpeas, undrained
2 cups rhubarb
1/4 cup red raspberries
2 shallots, chopped finely
6 bay leaves
1 tsp. oregano
1 tsp. thyme
1 dry red pepper, chopped (optional)
2 Tbsp. olive oil
Paste:
2 Tbsp. good Mexican chili powder (with cumin)
2 Tbsp. flour
1 tsp. salt
11/2 cups water, divided
In a heavy bottomed cooking pot sauté, shallots and garlic in olive
oil until transparent. Add meats and sauté until browned and crumbled. Add
fruits and spices. Cook for 10 minutes. Add chickpeas and liquid. In
a bowl mix paste of chili powder, flour, salt, and 1/2 cup water. Add
to cooking pot. Add 1 cup water and lower heat, cooking for another 15 – 20
minutes, stirring occasionally. Serve with flour tortillas and shredded
romaine lettuce and radishes, or simply serve with rice or soda crackers.