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Chilli con carne
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Prep Time:
10 minutes
10 minutes
Cook Time:
160 minutes
160 minutes
Total Time:
170 minutes
170 minutes
Budget-friendly low-carb twist on classic Mexican dish.
Ingredients:
- 18.20 gm olive oil
- 1kg-piece gravy beef, cut into quarters
- 2 brown onions, finely chopped
- 2 garlic cloves, finely chopped
- 1 large green capsicum, deseeded, finely chopped
- 2 x Mutti Polpa Finely Chopped Tomatoes 400g
- 500ml (2 cups) beef stock
- 125.00 ml chopped fresh coriander
- 5.00 gm ground cumin
- 2 tsp dried oregano
- 1 tsp ground cloves
- 1-2 tsp dried chilli flakes
- 1 cinnamon stick
- Coarsely grated vintage cheddar, to serve
- Finely chopped tomato, to serve
- Finely chopped red onion, to serve
- Mashed avocado, to serve
- Sour cream, to serve
- Flour tortillas, to serve
Instructions:
- 1. Heat oil in a pan over medium-high heat until shimmering. 2. Sear half of the beef for 3-4 minutes on each side. Set aside and repeat with the remaining beef. 3. Reduce heat to medium and sauté onion, garlic, and capsicum for 6-8 minutes, stirring occasionally.
- Add the beef back to the pan along with tomatoes, stock, and a blend of flavorful spices including coriander, cumin, oregano, cloves, chili, and cinnamon. Bring to a gentle boil, then lower the heat, cover, and let it simmer for 2 hours.
- With the help of tongs, delicately place the beef onto a plate. Then, use two forks to effortlessly shred the meat.
- Bring the tomato mixture to a boil and simmer uncovered for 10 minutes. Add beef and cook for an additional 2 minutes. Remove from heat and season with salt and pepper to taste.
- Spoon chili into serving bowls and garnish with cheddar, tomato, onion, avocado, and sour cream. Accompany with tortillas.