Chilli Con Carne
- Number of Servings: 6
Ingredients
# 1kg beef chuck, trimmed of fat, cut into 1cm pieces# 1 large onion, chopped# 2 garlic cloves, crushed# 2 tsp chilli powder# 2 tsp ground cumin# 1 tsp dried oregano# 800g canned chopped tomatoes# 2 tbs tomato paste# 1 1/2 cups (375ml) beef stock# 1 tsp caster sugar# 420g canned red kidney beans, rinsed, drained
#Preheat the oven to 170°C.
# Heat t over med high heat in a large ovenproof casserole dish and cook the beef in batches until browned all over. Remove beef and set aside.
# Add the onion to the casserole dish and cook for 5 minutes, stirring. Add the garlic, chilli and cumin and cook, stirring, for a further minute. Return beef to the pan and add oregano, tomatoes, paste, beef stock and season with salt and pepper.
# Bring to the boil, cover, then transfer to the oven and cook for 1 1/2 hours, adding the beans for the last 15 minutes of cooking time - remove the lid for the last 30 minutes if the sauce needs to be reduced slightly. Serve with flour tortillas and sour cream.
Number of Servings: 6
Recipe submitted by SparkPeople user PRINCESSNAYA.
# Heat t over med high heat in a large ovenproof casserole dish and cook the beef in batches until browned all over. Remove beef and set aside.
# Add the onion to the casserole dish and cook for 5 minutes, stirring. Add the garlic, chilli and cumin and cook, stirring, for a further minute. Return beef to the pan and add oregano, tomatoes, paste, beef stock and season with salt and pepper.
# Bring to the boil, cover, then transfer to the oven and cook for 1 1/2 hours, adding the beans for the last 15 minutes of cooking time - remove the lid for the last 30 minutes if the sauce needs to be reduced slightly. Serve with flour tortillas and sour cream.
Number of Servings: 6
Recipe submitted by SparkPeople user PRINCESSNAYA.
Nutritional Info Amount Per Serving
- Calories: 298.1
- Total Fat: 16.2 g
- Cholesterol: 63.2 mg
- Sodium: 433.3 mg
- Total Carbs: 15.1 g
- Dietary Fiber: 5.3 g
- Protein: 22.6 g
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