Chilli con carne

Chilli con carne


A low-carb Mexican favourite without blowing the budget.

The ingredient of Chilli con carne

  1. 1 tablespoon olive oil
  2. 1kg-piece gravy beef, cut into quarters
  3. 2 brown onions, finely chopped
  4. 2 garlic cloves, finely chopped
  5. 1 large green capsicum, deseeded, finely chopped
  6. 2 x 400g cans diced tomatoes
  7. 500ml (2 cups) Massel beef stock
  8. 1/2 cup chopped fresh coriander
  9. 2 teaspoons ground cumin
  10. 2 teaspoons dried oregano
  11. 1 teaspoon ground cloves
  12. 1-2 teaspoons dried chilli flakes
  13. 1 cinnamon stick
  14. Coarsely grated vintage cheddar, to serve
  15. Finely chopped tomato, to serve
  16. Finely chopped red onion, to serve
  17. Mashed avocado, to serve
  18. Sour cream, to serve
  19. Flour tortillas, to serve

The instruction how to make Chilli con carne

  1. Heat oil in a pan over medium-high heat. Add half the beef and cook for 3-4 minutes each side. Set aside. Repeat with remaining beef. Reduce heat to medium. Add onion, garlic and capsicum and cook, stirring, for 6-8 minutes.
  2. Return beef to the pan with the tomato, stock, coriander, cumin, oregano, cloves, chilli and cinnamon. Bring to the boil. Reduce heat to low and cook, covered, for 2 hours.
  3. Use tongs to transfer the beef to a plate. Use 2 forks to shred the meat.
  4. Bring the tomato mixture to the boil. Cook, uncovered, for 10 minutes. Add beef and cook for 2 minutes. Remove from heat. Season with salt and pepper.
  5. Divide chilli among serving bowls and top with cheddar, tomato, onion, avocado and sour cream. Serve with tortillas.

Nutritions of Chilli con carne

calories: 465.572 calories
calories: 20 grams fat
calories: 6 grams saturated fat
calories: 13 grams carbohydrates
calories: 10 grams sugar
calories: 56 grams protein
calories: 155 milligrams cholesterol
calories: 593.68 milligrams sodium
calories: NutritionInformation

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