Chile con carne
- Number of Servings: 4
Ingredients
2 onions, chopped1 clove garlic, crushed500g lean minced beef1 tsp cayenne powder1 tsp chili powder2 tsp oregano300 ml stock400g canned chopped tomatoes225g canned kidney beans2 tbsp tomato pureefew drops Worcestershire saucesalt and pepper to tasteboiled rice to serve
Dry fry onions and garlic in non-stick pan, then stir in minced beef and fry until brown. Stir in cayenne pepper, chili powder and oregano and cook for 1 min.
Stir in stock, tomatoes, rinsed kidney beans, tomato puree and Worcestershire sauce, bring to boil and simmer 10 mins.
Season to taste. Partly cover pan and simmer 20-60 mins, adding extra stock if necessary. I find 20 mins is plenty but it doesn't spoil if you leave it longer.
If you like a really hot chilli (and I mean hot!) then double the quantities of spices.
Serve with boiled rice. Serves 4.
Number of Servings: 4
Recipe submitted by SparkPeople user SALLYOS.
Stir in stock, tomatoes, rinsed kidney beans, tomato puree and Worcestershire sauce, bring to boil and simmer 10 mins.
Season to taste. Partly cover pan and simmer 20-60 mins, adding extra stock if necessary. I find 20 mins is plenty but it doesn't spoil if you leave it longer.
If you like a really hot chilli (and I mean hot!) then double the quantities of spices.
Serve with boiled rice. Serves 4.
Number of Servings: 4
Recipe submitted by SparkPeople user SALLYOS.
Nutritional Info Amount Per Serving
- Calories: 485.3
- Total Fat: 26.8 g
- Cholesterol: 93.8 mg
- Sodium: 485.2 mg
- Total Carbs: 32.5 g
- Dietary Fiber: 7.2 g
- Protein: 28.7 g
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