Texas Chili Con Carne
Everyone is going on and on about diets….Yes. I get it. It is January. We have all overindulged yada yada..
I think what some of the diet-lauders fail to recognize is that the gluttony of the Holiday season (most notably from the day before Thanksgiving, continuing for 5 weeks through New Years day hangover saving food) is just simply “normal” for some of us. I should constantly be on a diet given the food I eat. Such is life. But for those who flipflop, I have the perfect recipe for you. Totally healthy on its own, but has a load of add-ons that can make it as unhealthy as your unhealthiest eater can fathom. Texas Chili: a beautiful mix of gorgeous vegetables and beef sirloin meat in a reduced ale sauce…what more could the faithful dieter ask for? Let me tell ya- luscious sour cream, smooth shredded american cheese, tacos, fluffy white roasted potatoes, and a huge bowl of fresh tortilla chips. Your imagination is the limit.
500g minced pork or beef (1 lb)
4 tablespoons of olive oil
1 medium onion chopped
1 large green pepper, roughly chopped
6 cloves of garlic, minced
Can of chopped tomatoes (400g)
Tube of tomatoe puree (or 1 can red enchilada sauce)
1 can of kidney beans rinsed( 450g)
1 T hot chilli powder
3oz dark chocolate
1 tsp smoked paprika
5 drops Tabasco sauce
1 bottle of dark beer
- Heat the oil in a medium sized pan on a medium heat
- Add chopped onion and brown for 3mins
- Add chopped green pepper, cook for a further 3mins .
- Add beef mince over medium heat until brown, 5 minutes.
- Add whole tube of tomatoe puree and coat the mince
- Add chopped tomatoes, chili powder, smoked paprika and tabasco sauce, Stir well, add the rinsed kidney beans, garlic
- Add beer, stir and cook over low for an hour to an hour and a half
- Serve with tortilla chips, sour cream, and shredded cheese