Chili con Carne

Chili con Carne

tomatoes: 2 35
onions: 1/2 29
beans, kidney: 2 29
beef: 750 6
chillies: 1/2 27
pepper, black: 1 31
salt, table: 1 27
texturized vegetable protein (tvp): 500 6

Dish Type: Main Dish

Country: Philippines
Cooking Time (minutes): long (over 2 hours)
1. Boil the Kidney beans in water until tender.
2. Heat the skillet and cook ground beef, TVP, onions and garlic for 10 mn or until brown.
3. Stir in pepper, chili powder and salt. Add the cooked Kidney beans and tomato sauce into the meat mixture.
4. Boil, then reduce heat to simmer and cook for 30 mn, stirring often.
5. If chili is too thick, add a little hot water. Serve with toast or crackers.

TVP as Texturized Vegetable Protein is soybean processed as fiber or chunk and is used as food ingredient. Rehydration procedure: 1) Soak one part TVP to 3 parts water for at least 1 hour. Drain. 2) Boil 3 parts water, then add 1 part TVP. Simmer for 3 mn or until completely hydrated. Drain.

Philippine Council for Agriculture, Forestry and Natural Resources Research and Development, LANTICAN, Cecilia (ED)(1996), Great Flavor of Soybean, (Book Series No.155/1996), ISBN 971-20-0424-4, PCARRD-TAPI, Los Ba?os, Laguna