Classic chilli con carne
Our take on the family classic, chilli con carne. This recipe is packed full of flavour with subtle hints of spice (plus it's great for freezing). Serve with steamed rice and a dollop of natural yogurt
- olive oil
- 3 cloves garliccrushed
- 2 green peppersdiced
- 2 onionsfinely diced
- 2-3 tbsp mild chilli powder
- 1½ tbsp ground paprika
- 1½ tbsp ground cumin
- 2 tbsp tomato purée
- a splash red wine
- 500g lean minced beef
- 300g passata
- 400g tin chopped tomatoes
- 400g tin red kidney beans
Nutrition: per serving
- kcal325
- fat15.8g
- saturates4.5g
- carbs21.5g
- fibre5g
- protein25.4g
- salt1.12g
Method
step 1
Warm the oil with the garlic in a large heavy-based pan with a lid. Allow to fry gently for 1 minute without colouring.
step 2
Add the peppers and onions and fry until softened and the onions are translucent. Add the spices and fry with the onions and peppers for a few minutes.
step 3
Add the tomato purée, mix well and add enough wine to deglaze the pan and loosen the mixture. Break up and mix in the minced beef. Fry gently stirring regularly until browned.
step 4
Add the passata and tinned tomatoes then fill the tin with water and add to the pan. Season and bring gently to the boil.
step 5
Turn heat down and simmer with the lid on for at least 1 hour, stirring regularly to ensure the chilli doesn’t burn.
step 6
Take the lid off and reduce until thickened for 30 minutes. Add a splash more wine or water if needed.
step 7
When the sauce has reduced and become rich and thick, add the kidney beans for the final 10 minutes to heat through.
step 8
Serve with brown rice, mixed salad and natural yoghurt.