| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Grains | Chicago | Meat | 4 | Servings |
INGREDIENTS
| 1 | Recipe "Emily's Chili Con | |
| Carne with Beans" | ||
| 2 | up to | |
| 3 | T | Grated fresh ginger |
INSTRUCTIONS
SERVES 4-6 I owe this one to a very fine Chicago chef, Michael Foley. He has several restaurants in the Windy City and I am one of his fans. He adds fresh ginger to a good heavy chili and serves it as a first course. You do the same by adding 2 or 3 tablespoons of grated fresh ginger to "Emily's Chili Con Carne with Beans" recipe in this cookbook. I also throw in a glass of red wine. This will surprise your most severe chili critic. INCLUDES OVERNIGHT SOAKING OF BEANS From <The Frugal Gourmet Cooks American>. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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Nutrition (calculated from recipe ingredients)
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Calories: 24
Calories From Fat: 6
Total Fat: <1g
Cholesterol: 0mg
Sodium: 1090.5mg
Potassium: 176.9mg
Carbohydrates: <1g
Fiber: <1g
Sugar: <1g
Protein: 3.4g