Baked Chili
Nutritional values
(Percentage of daily recommendation)
| Calorie | 1,179 cal. | (56 %) | ||
| Protein | 69 g | (70 %) | ||
| Fat | 78 g | (67 %) | ||
| Carbohydrates | 51 g | (34 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 19.6 g | (65 %) |
| Vitamin A | 0.6 mg | (75 %) | ||
| Vitamin D | 1.4 μg | (7 %) | ||
| Vitamin E | 10.6 mg | (88 %) | ||
| Vitamin K | 41.5 μg | (69 %) | ||
| Vitamin B₁ | 0.8 mg | (80 %) | ||
| Vitamin B₂ | 0.8 mg | (73 %) | ||
| Niacin | 25.7 mg | (214 %) | ||
| Vitamin B₆ | 1.2 mg | (86 %) | ||
| Folate | 182 μg | (61 %) | ||
| Pantothenic acid | 2.1 mg | (35 %) | ||
| Biotin | 22.5 μg | (50 %) | ||
| Vitamin B₁₂ | 7.9 μg | (263 %) | ||
| Vitamin C | 114 mg | (120 %) | ||
| Potassium | 2,323 mg | (58 %) | ||
| Calcium | 672 mg | (67 %) | ||
| Magnesium | 202 mg | (67 %) | ||
| Iron | 8.9 mg | (59 %) | ||
| Iodine | 25 μg | (13 %) | ||
| Zinc | 12.8 mg | (160 %) | ||
| Saturated fatty acids | 36.6 g | |||
| Uric acid | 342 mg | |||
| Cholesterol | 288 mg | |||
| Complete sugar | 11 g |
Ingredients
- For the chili
- 800 grams Ground beef
- 2 onions
- 3 garlic cloves
- 2 Red Bell pepper
- 250 grams Smoked bacon
- 2 Tbsps vegetable oil
- 1 ½ liters Beef broth
- 800 grams Kidney beans (canned)
- 800 grams peeled Tomatoes (canned)
- 1 Tbsp Chili powder
- salt
- freshly ground pepper
- 300 grams grated Gouda
- For the dough
- 150 grams Pastry flour
- 100 grams butter
- ½ tsp salt
- 1 egg
- 1 egg yolk
- For the avocado salad
- 2 ripe Avocados
- 2 Tbsps vegetable oil
- ½ bunch parsley
- juice of lemons
- salt
- freshly ground pepper
- For the sour cream
- 250 grams Sour cream
- juice of onions (or 1 level tablespoon onion salt)
- freshly ground pepper
- salt
Preparation steps
For the chili, peel onions and garlic and chop finely. Rinse bell peppers, cut in half, remove seeds and ribs and cut into thin strips. Cut bacon into cubes. Heat oil in a large pot, sauté onions and garlic until translucent. Cook ground beef over high heat for 10 minutes and season with salt and pepper. Add bacon and bell peppers and cook briefly. Add broth and beans. Crush tomatoes with a fork, add to the pot and season with chili powder, Cover and simmer over low heat for 30 minutes. Grease a baking dish with a little butter and fill with chili.
For the dough, mix flour in a bowl with butter, salt and egg and knead into a dough. Cover the bowl and let rest in the refrigerator for 30 minutes. Then roll out the dough thinly between two pieces of plastic wrap and cut out decoartive shapes if desired. Place shapes on chili. Brush with a little egg yolk and bake in the oven at 220°C (approximately 450°F) for 15 minutes. Bake until pastry is golden brown. Meanwhile, grate cheese.
For the salad, cut avocados in half, remove pit and cut into large pieces. Finely chop parsley. Mix oil in a large bowl with parsley, lemon juice, salt and pepper. Add avocado pieces, mix well and serve with chili.
For the sour cream, mix sour cream in a bowl with pepper and onion juice and season with salt. Serve chili garnished with sour cream.
