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Chilli con carne

BY:
Pip
PUBLISHED:
UPDATED:

A rich, dark, smoky chilli con carne

15 mins

1 hour

317 kcals

serves 4

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Chilli con carne recipe

Chilli con carne is one of my all time favourite meals, and I love to try out new ways of making it. The addition of smoked paprika makes this version a smoky chilli con carne. 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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Chilli con carne


  • Author: Pip Payne
  • Total Time: 1 hour 15 minutes
  • Yield: 4 1x

Description

A rich, dark, smoky chilli con carne

Syns: less than 1 per portion


Ingredients

Scale
  • 500 g 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
  • 400 g tin chopped tomatoes
  • 400 g tin kidney beans (drained and rinsed)
  • 250 ml 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)

Instructions

  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.
  • Prep Time: 15 minutes
  • Cook Time: 1 hour

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