Chilli con Carne
A hearty and spicy Chilli con Carne, perfect when served with rice for a fulfilling meal.
Equipment
- Chopping board
- Chopping knife
- Frying pan or saucepan
- Wooden spoon
- Measuring cup
- Vegetable peeler
- Stove
Ingredients
- 1 medium-sized onion finely chopped
- 1 clove garlic crushed
- 1 medium-sized carrot
- 1 medium-sized pepper
- 5 button mushrooms
- 450 g lean minced beef
- 10 g plain flour
- 1 tsp chilli powder
- 150 ml boiling water
- 1 low-salt beef stock cube dissolved in 150 ml of boiling water
- 20 g tomato sauce
- 2 x 400 g tin chopped tomatoes
- 100 g frozen peas defrosted
- 1/2 x 240 g tin kidney beans
Instructions
- Peel and chop the onion, garlic, carrot, pepper and mushrooms.
- Put minced beef in dry frying pan. There is sufficient fat in mince for frying.
- Cook for 20–25 minutes over a low heat until well browned, stirring all the time.
- Add onions and garlic to the pan and cook for 2 to 3 minutes. Sprinkle on the flour and chilli powder and cook for 1 to 2 minutes, stirring all the time.
- Add beef stock, tomato sauce, tinned tomatoes and vegetables. Bring to the boil.
- Add kidney beans to mince.
- Simmer for 20 minutes or until the sauce is at the desired consistency.
Notes
Try using more beans and less meat for a cheaper but equally satisfying meal.
Nutrition per Serving
Calories: 295kcalCarbohydrates: 27gProtein: 33gFat: 6gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 0.4gCholesterol: 70mgSodium: 304mgPotassium: 1069mgFiber: 8gSugar: 6gVitamin A: 3009IUVitamin C: 24mgCalcium: 81mgIron: 6mg
Source
Image source:
Image from 101 Square Meals by Health Service Executive and Safefood, CC BY 4.0. Tried this recipe?Let us know how it was!