Chilli con carne

A rich, dark, smoky chilli con carne

Chilli con carne is one of my all time favourite meals, and I love to try out new ways of making it. Traditionally we always used to have chilli on a Saturday night, piled onto tortilla chips with cheese melted over the top, and homemade guacamole on the side. This is a healthier take on a delicious chilli meal- I serve this with ‘brocamole’ (click here for the recipe) and cauliflower rice makes a great rice substitute, but this is also lovely served with nutty brown rice.

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My Recipe

Serves: 4
Syns: less than 1 syn per portion
Healthy Extra: none (or use A for melted cheese on top)

Ingredients

  • 500g lean beef mince (less that 5% fat)
  • 2 cloves garlic (crushed)
  • 1 onion, finely chopped
  • 1/2 tsp chilli powder
  • 1 tsp crushed dried chilli flakes
  • 1 tsp cumin
  • 1 tsp smoked paprika
  • 1 bay leaf
  • 5 tbsp tomato puree
  • 1 tbsp dark soy sauce
  • 400g tin chopped tomatoes
  • 400g tin kidney beans, drained and rinsed
  • 250ml freshly brewed strong coffee (or 1 tbsp of instant coffee if you don't have fresh)
  • 1 tbsp date nectar or brown sugar
  • 1 beef stock cube
  • salt and pepper
  • Low calorie cooking spray (or spray oil)

Method

  1. Heat the spray oil or cooking spray in a large pan over a low heat and fry the onion until softened, about 7 minutes. Add the meat, turn up the heat and brown all over, breaking up lumps as you go (about 5 minutes)
  2. Stir through the garlic, chillies, cumin, paprika and bay leaf and fry for a further 1 minute. Add the tomato purée, tomatoes, beans, coffee, soy sauce, date nectar (or sugar) and crumbled stock cube. Bring to the boil, then turn down to simmer for 45 minutes to 1 hour, stirring occasionally, until the liquid has reduced and the mixture has thickened.
  3. Once thick and rich, season to taste, remove the bay leaf and serve garnished with coriander.

Additional Info

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