Hot ‘n’ smoky chilli con carne
BY:
Pip
PUBLISHED:
UPDATED:
A delicious and rich chilli which uses coffee to add an extra smoky, dark element
10 mins
40 mins
483 kcals
serves 4
HOT ‘N’ SMOKY CHILLI CON CARNE
Chilli con carne has always been one of my favourite weekend dinners- we have it with homemade guacamole (which tastes SO much better than shop bought), rice, an handful of tortilla chips and cheese melted over the top. Just love it!
Hot ‘n’ smoky chilli con carne
- Total Time: 50 minutes
- Yield: 4 1x
Description
A delicious deep and rich chilli which uses coffee to add an extra smoky, dark element.
Syn-free
Ingredients
Scale
- Low calorie cooking spray
- 500 g lean beef mince
- 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)
- 2 tbsp sweetener
- 1 beef stock cube
- salt and pepper
- handful chopped coriander
Instructions
- Heat the low calorie cooking spray in a large pan over low heat and fry the onion until softened, about 10min. Add the meat, turn up the heat and brown all over, about 5min.
- Stir through the garlic, chillies, cumin, paprika and bay leaf and fry for a further 1min. Add the tomato purée, tomatoes, beans, coffee, soy sauce, sweetener and crumbled stock cube. Bring to the boil, then turn down to simmer for 20-25min, until liquid has reduced and mixture has thickened.
- Once tender, season to taste, remove bay leaf and stir through most of the coriander. Serve with the remaining coriander, and grated Cheddar cheese, if you haven’t yet used your HEA for the day.
Notes
I think this is extra good if it has had a lovely long cooking time- so if you have the time, Once all the ingredients are added, pop into the oven at about 160c and allow to slow cook for a couple of hours. Even better, make it in the slow cooker!
- Prep Time: 10 minutes
- Cook Time: 40 minutes
