Homemade Chili Con Carne


Homemade Chili Con Carne

Ready in: 1 1/2 hour
Yield: 4 servings

17.6 oz (500 g) fresh beef meat
17.6 oz (500 g) tomatoes
1 onion
1 garlic clove
1 chili pepper
1 teaspoon cornstarch powder
1 teaspoon chili powder
1 tablespoon sunflower oil
3.2 oz (90 g) red kidney beans
salt
8.8 oz (250 g) white rice

1. Rinse the beef meat under cold water and thoroughly pat dry with kitchen paper. With a sharp knife, cut the beef and onion into large cubes. Put the beef, onion and garlic into a meat grinder and mince them together. Drain the kidney beans and rinse them under cold water.

2. Wash the tomatoes. Peel off the skin and remove the flesh from the seeds. (Reserve the tomato juice.) Sift the reserved tomato juice into a small bowl. Cut the tomato flesh into small cubes. Wash the chili pepper and remove the stem end. Cut the chili pepper into small cubes. (For a less spicy flavour, remove the seeds from the chili pepper.)

3. Put the rice into a colander and rinse under cold water. Bring a large pot of lightly salted water to a boil. Add the rice and cook until just tender, about 12 minutes. Drain in a colander, then return the rice to the pot.

4. Heat the sunflower oil in a large non stick-frying pan over a medium heat. Add the beef mixture and chili powder. Cook until evenly coloured, stirring frequently to break up the meat. Sprinkle over with a pinch of salt. Sift the cornstarch into the meat mixture and stir to blend evenly.

5. Add the tomatoes and chili and toss to blend evenly. Lower the heat and let the mixture simmer for 30 minutes, while stirring occasionally. Pour in the tomato juice and let the mixture cook for 30 minutes more. Season lightly with salt. Add the red kidney beans. Cover and cook for 10 minutes more.

Per serving:

Energy: 532 kcal / 2226 kJ
Fat: 18 g
Carbohydrates: 59 g
of which sugars: 5,1 g
Protein: 31,2 g
Fibre: 4,9 g


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