HEALTHY CHILLI
Use chunks of stewing beef in this healthy chilli con carne for a robust and filling dish. Serve with rice and coriander
Provided by Katy Greenwood
Categories Main course
Time 2h20m
Number Of Ingredients 11
Steps:
- Heat the oil in a large pan and cook the beef pieces for a few mins on each side until browned all over. Remove from the pan with a slotted spoon and set aside.
- Add the onion to the pan, with extra oil if needed, and cook until softened. Stir in the garlic, cumin and chipotle paste, and cook for 1 min. Sieve the kidney beans, reserving the sauce. Add this sauce, along with the chopped tomatoes and a can full of water, to the pan. Stir well, then return the meat to the pan. Bring to a simmer, then cook, covered, for 2 hrs or until the beef is tender (or bake in the oven for 3 hrs at 160C/140C fan/gas 3).
- Add the reserved kidney beans and lime zest, season and warm through. Serve with a scattering of coriander leaves, the lime wedges to squeeze over, and rice, if you like.
Nutrition Facts : Calories 300 calories, Fat 13 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 21 grams carbohydrates, Sugar 10 grams sugar, Fiber 6 grams fiber, Protein 26 grams protein, Sodium 0.9 milligram of sodium
CHUNKY CHILLI CON CARNE
Chilli con carne made with diced beef rather than minced beef.
Provided by p3browning
Time 50m
Yield Serves 5
Number Of Ingredients 0
Steps:
- Saute the onion in the olive oil with the garlic powder (about 5 mins).
- Add the diced beef and cook for 5 mins until browned.
- Add the cumin, mild chilli powder and liquid from the kidney beans and stir. Cook for a few mins.
- Add the chopped tomatoes, tomato puree, red kidney beans and grated carrot and simmer covered for 20 mins. Mix the flour with some water to make a liquid and stir into the sauce. Serve with rice, jacket potato, chips or tortillas or whatever you like to eat your chilli with!
CHUNKY CHILI CON CARNE
Make and share this Chunky Chili Con Carne recipe from Food.com.
Provided by Dave C
Categories Meat
Time 2h5m
Yield 4-6 serving(s)
Number Of Ingredients 9
Steps:
- In medium skillet over medium-high heat, brown beef and onion, stirring to separate meat.
- Spoon off fat.
- Add soup, water, beans, vinegar and chilies.
- Reduce heat to low and heat through.
- Last half hour add tomato paste and heat.
Nutrition Facts : Calories 588.8, Fat 19, SaturatedFat 7.1, Cholesterol 77.1, Sodium 1573.7, Carbohydrate 71.7, Fiber 15.4, Sugar 29, Protein 38.5
CHUNKY CHILLI
I absolutely love a chilli con carne, and this recipe uses steak which falls apart once cooked instead of mince. A great one for those who hate red kidney beans too!
Provided by naomihaf
Time 1h15m
Yield Serves 3
Number Of Ingredients 35
Steps:
- Fry the onion over a medium-high heat in a drizzle of olive oil for 5 mins until softening. Add the steak and brown all over.
- Throw in the chopped peppers and the garlic - give everything a good mix.
- Stir in the spices & make sure everything is coated. Cook for 1 minute.
- Add the beans, passata, tomato purée, stock cube & water and bring to the boil. Once bubbling, reduce the heat, pop a lid on the pan & simmer for 40-50 mins until thickened.
- Cook your rice according to packet instructions. Serve the chilli over the rice with the sliced spring onions & fresh chilli, coriander leaves, grated cheese, soured cream, guacamole & squeeze of lime juice.
- I like to bake sliced tortilla wraps in the oven for 10 mins at 180°C with a drizzle of olive oil & sea salt for an extra side dish to mop up the sauce!
FEED-A-CROWD CHUNKY BEEF CHILLI
The ultimate make-ahead dish, this chilli con carne can be frozen for up to 2 months - simply add more chillies to turn up the heat
Provided by Katy Greenwood
Categories Dinner, Main course
Time 3h
Number Of Ingredients 17
Steps:
- Drain the chillies and discard the seeds and stalks. Roughly chop and put in the small bowl of a food processor with the garlic, 2 tbsp of the oil, the red wine vinegar, cumin and oregano. Whizz to a paste.
- Put the meat in a bowl or resealable food bag, pour on the paste and rub all over the meat. Leave to marinate overnight (or for at least 4 hrs).
- Heat oven to 160C/140C fan/gas 3. Heat the remaining oil in a large, lidded flameproof casserole dish and cook the onions for a few mins until beginning to soften. Add the meat and all the paste to the dish and cook for about 5 mins, turning the meat until browned all over. Pour in the tomatoes and add the cinnamon. Stir everything together, then add 100ml water and bring to the boil. Put on the lid, transfer to the oven and cook for 1 hr 45 mins.
- Remove the lid and stir in the red peppers, chocolate, sugar and all the beans. Return to the oven for another 20 mins. To serve, stir in the lime zest and juice, season to taste, and scatter over the coriander.
Nutrition Facts : Calories 445 calories, Fat 21 grams fat, SaturatedFat 7 grams saturated fat, Carbohydrate 20 grams carbohydrates, Sugar 13 grams sugar, Fiber 6 grams fiber, Protein 42 grams protein, Sodium 0.6 milligram of sodium
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CHUNKY CHILLI CON CARNE RECIPE / RIVERFORD - RIVERFORD …
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- Put the dried chilli flakes, ground cumin, cinnamon, oregano, thyme and half the garlic into a dish and add the diced beef. Turn the meat to coat and leave in the fridge to marinate for a few hours, overnight if possible.
- Heat the olive oil in a heavy based casserole dish over a medium heat and gently fry the cumin and coriander seeds for a couple of minutes. Turn up the heat, add the beef and fry until browned.
- Turn the heat back down and add the fresh chilli, remaining garlic, onions, carrots and a little salt to season. Keep stirring until the onions are transparent and the carrots soft. It'll happen quicker if you put the lid on after a few minutes.
- Add the chopped tomatoes and simmer for 10 minutes before adding the kidney beans. Cover with water and simmer on a low heat for an hour with the lid on. Then take off the lid and simmer for up to an hour more, until the meat is falling apart and everything is beginning to thicken.
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