Chilli con carne

Chilli-con-carne

Chilli con carne

REALMEALDEAL
Chilli con carne is a firm favourite in my house. If you think oh my kids won't eat chilli, try this one. This recipe shows that chilli can still be really tasty without being very hot. Serve it with rice, tacos or all three. This is also a great dish to cook in bulk and freeze, which will save on energy costs. If you are cooking in bulk, you may not need all the increased quantity of stock, use just enough so it is not too dry.
5 from 5 votes
Prep Time 20 mins
Cook Time 30 mins
Total Time 50 mins
Course Main Course
Cuisine Mexican
Servings 4
Calories 780 kcal

Ingredients
  

  • 1 tbsp olive oil organic, fairtrade
  • 1 onions organic, diced
  • 2 cloves garlic organic, peeled, crushed
  • 2 tsp mild chilli powder organic
  • 2 tsp sweet smoked paprika organic, fairtrade
  • 1 tsp ground cumin organic, fairtrade
  • 500 g lean minced beef
  • 100 ml beef stock organic
  • 400 g chopped tomatoes organic, use tinned
  • 3 tbsp tomato puree organic
  • 1 tsp oregano organic, fairtrade
  • 1 tsp sugar organic, fairtrade or 1 small piece of dark chocolate
  • 1 dash black pepper organic, fairtrade, freshly ground
  • 1 dash salt optional
  • 400 g kidney beans organic, fairtrade, use tinned drained and rinsed
  • 150 ml soured cream organic (optional)
  • 300 g rice organic, fairtrade
  • 8 taco shells or tortilla wraps (optional)

Instructions
 

  • Heat the oil in a large pan over a medium heat, add the onion and fry for about 5 minutes until soft.
  • Stir in the garlic together with the chilli powder, paprika and ground cumin and fry for about 2 minutes, stirring occasionally.
  • Turn up the heat and add the mince. Break the mince up with a wooden spoon and keep stirring until the meat is browned and there are no lumps..
  • Add the beef stock, tomatoes, tomato puree, oregano and sugar or chocolate. Stir together and season with freshly ground black pepper and salt (optional).
  • Bring the chilli to a boil then turn down the heat, cover with a lid and simmer for 20 minutes, stirring occasionally. Add a little more water or stock if it looks too dry.
  • Cook the rice as per the packet instructions.
  • Stir the kidney beans into the sauce and simmer without the lid for 10 minutes.
  • Serve the chilli with the rice, tacos or tortillas and a dollop of soured cream.

Notes

Not all eating at the same time or in a hurry?
This dish can be prepared in advance and re-heated when needed.
Can be kept in the fridge for 3 - 4 days.
Can be frozen 4 - 6 months

Nutrition

Calories: 780kcalCarbohydrates: 66gProtein: 45gFat: 37gSaturated Fat: 14gPolyunsaturated Fat: 1gMonounsaturated Fat: 14gCholesterol: 124mgSodium: 1389mgPotassium: 808mgFiber: 9gSugar: 8gVitamin A: 1900IUVitamin C: 25.6mgCalcium: 150mgIron: 7mg
Author REALMEALDEAL
Tried this recipe?Let us know how it was!

One thought on “Chilli con carne

  1. Sarah says:

    Whole family really loved this chilli and it wasn’t too spicy for the kids

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