Dean's Famous Chilli Con Carne
This hearty chili recipe is packed with flavor and protein, making it a satisfying meal for any occasion. Each serving comes in at around 257 kcal with 31g protein, 15g carbs, and 7g fat. (Chilli only)
Ingredients:
1 kg lean ground beef
3 teaspoons garlic paste
130g brown onion, diced
350g capsicum (bell pepper), diced (any color combination you like)
150g tomato, diced
1 packet Chilli Con Carne Spice Mix
2 tablespoons tomato paste
1 container (400g) diced tomatoes, undrained
1 container (400g) mixed Mexican beans, drained and rinsed
1/2 container (around 125g) corn kernels (optional)
1-2 cups water or beef broth
Instructions:
Brown the Beef: Heat a large pot or Dutch oven over medium heat. Add the ground beef and cook, breaking it up with a spoon, until browned all over and the water evaporates.
Sauté the Vegetables: Add the diced onion and capsicum to the pot with the browned beef. Cook for about 5 minutes, or until the onions are softened and translucent.
Spice it Up: Stir in the chili con carne spice mix and cook for another minute, stirring constantly to coat the vegetables and meat with the spices. Be careful not to burn the spices.
Add the Wet Ingredients: Add the garlic paste, diced tomato, tomato paste, diced tomatoes (with their juices), drained and rinsed mixed Mexican beans, corn kernels (optional), and water or broth. Stir to combine everything.
Simmer and Thicken: Bring the mixture to a boil, then reduce heat to low, cover the pot, and simmer for 30 minutes, or until the flavors have melded and the chili has thickened to your desired consistency.
Serve and Enjoy: Serve your delicious chili hot with your favorite toppings. In this version, Dean serves it up on a bed of rice with shredded cheese, fresh salsa, avocado, and light sour cream, bringing the total calorie count to around 600 with 39g protein.
Tips:
For a spicier chili, add a chopped fresh jalapeno pepper with the onions and capsicum.
You can adjust the amount of water or broth depending on how thick you prefer your chili.
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop.
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