Chilli Con Carne
HB-4896 · Hand-built original · Mexican
Beef mince simmered with kidney beans, peppers, tomatoes and smoked paprika, finished with a little dark chocolate.
MexicanMain course2 hr 30 minServes 4-694 kcalGluten-freeEgg-freeDiabeticLow-SodiumLow Fat / Low CholesterolRenal
Main ingredient: beef
Pairs well with: mashed potatoes, roasted carrots, red wine sauce, yorkshire pudding, green beans
Servings:4quantities adjust to match
Ingredients
- 1 large red onion, finely chopped
- 2 tbsp olive oil
- 1 carrot, quartered lengthways and chopped
- 2 garlic cloves, crushed
- 1 tsp chilli powder
- ¾ tsp smoked sweet paprika
- ½ tsp dried oregano
- 1lb 2oz beef mince
- 2 tbsp tomato purée
- 1 x 14oz tin kidney beans, drained and rinsed
- 1 red or green pepper, seeds removed and roughly chopped
- 1 x 14oz tin chopped tomatoes
- 2-3¼ cups/18-22fl oz beef stock
- sea salt and black pepper
- 2 squares 70% dark chocolate, grated
- small bunch coriander, chopped
- cooked rice
- fresh coriander, roughly chopped
- soured cream
Method
- Soften the onion in the olive oil for 5 minutes, then add the carrot and garlic and cook for 2 minutes.
- Stir in the chilli powder, paprika and oregano, then add the beef and brown well, breaking up any lumps.
- Stir in the tomato puree, beans, pepper, tomatoes and enough stock to cover. Season well.
- Simmer gently for 1.5 to 2 hours, stirring now and then, until thick.
- Stir in the grated chocolate until melted. Serve over rice with coriander and soured cream.
Prep: 30 min · Cook: 2 h
Nutrition (per serving, where published)
94 kcalCalories
1.1 gProtein
7.4 gCarbs
7.2 gFat
1 gSaturates
2.2 gFibre
1.3 gSugars
39 mgSodium
0 mgCholesterol
215 mgPotassium
27 mgCalcium
0.7 mgIron
1 servingServing
Estimated from USDA FoodData Central ingredient data