By MACROS | Published on January 8, 2017
Brimming with protein to bulk you up, and fibre to keep you feeling full longer, this chilli con carne is a real frost melter. The flavours are a new take on the original Mexican recipe, with just a hint of Texas thrown in for good measure.
364 calories |Â 2.78g saturated fatty acids | 6.33g total fat | 41.39g carbohydrates |Â 12.57g fibre |Â 35.04g protein
Ingredients (serves 6)
- 500g lean ground beef
- 1 onion
- 1 stalk of celery
- 1 carrot
- 1/2 bottle of beer
- 800ml tinned diced tomatoes
- 2 tsp cumin
- 1 1/2 tsp chilli powder
- 1 tbsp garlic powder
- 1 pinch cayenne pepper
- 2 beef stock cubes
- 1 tbsp brown sugar
- 400g black kidney beans
- 400g kidney beans canned
- Salt and pepper
Method
Step 1: Heat the beef in a large deep pot over high heat.
Step 2: Season the beef with salt and pepper, and fry until browned, around, around 10 minutes.
Step 3: Stir frequently to break the meat up. When browned, remove the meat from the pot and use a sieve to drain away any fat.
Step 4: Peel the onion and carrot, then finely chop along with the celery.
Step 5: Fry in the pot and cook over a medium heat for about five minutes until soft.
Step 6: Open the beer, drink half then add the rest to the pot. Cook until it’s reduced in volume so there’s just half the liquid remaining.
Step 7: Return the beef to the pot, along with the tinned tomatoes, the drained and rinsed beans, spices and sugar.
Step 8: Season with salt and pepper
Step 9: Put a lid on the pot and simmer for 45 minutes, or longer, to really allow the flavours to mix.
– READ MORE: Guilt-free Nachos Recipe –
