Chilli Con Carne, Taco Mince or Chilli are essentailly all of the same things to me. If you want to make this heartier and richer add some red wine or a couple of squares of dark chocolate. You can experiment with how hot it is by leaving the seeds in the fresh chillies if that is what you are using. This can be the base for a Rice and Chile meal, taco fries or indeed tacos, pittas or wraps depending on your calorie preference. The basic recipe below is quite healthy.
2 tbsp olive oil
1 onion, chopped
1 Garlic clove, crushed
½ KG lean beef mince
1 x 400g tins chopped tomatoes
3 tbsp tomato purée
1 red chilli, thinly sliced, or 1-2 tsp dried chilli flakes
1/2 tsp ground cumin
1/2 tsp ground coriander
1 cinnamon stick or ½ tsp ground cinnamon
Tablespoon of Worcestershire sauce
1 beef stock cube
1 x 400g tins red kidney beans, drained and rinsed
1 x cup of Sweetcorn
5 x Button Mushrooms
1 large bunch fresh coriander leaves, roughly chopped (only if you like Coriander)
Heat the oil in a large, heavy-based saucepan, wok or frying pan with a lid and fry the onion, mushrooms and garlic until softened.
Increase the heat and add the mince, cooking quickly until browned and breaking down any chunks of meat with a wooden spoon. Stir and boil for 2–3 minutes. This will allow for a smoother chilli.
Stir in the tomatoes, tomato purée, fresh chilli or chilli flakes, cumin, ground coriander, cinnamon and Worcestershire sauce and crumble in the stock cube. Add the corn. Bring to a simmer, cover with a lid and cook over a gentle heat for about 50 minutes to 1 hour, stirring occasionally until the mixture is rich and thickened.
Add the kidney beans and fresh coriander. Cook for a further 10 minutes, uncovered, Add the chocolate at this point if you are using
Serve with Salsa, guacamole, soured cream and a green salad.
Fresh Simple Salsa
I prefer to make my own salsa and although slightly more time consuming it is way healthier.
- 3 tomatoes roughly chopped
- 1 tsp olive oil
- ½ red onion finely chopped
- pinch chilli flakes or finely chopped fresh red chilli
- pinch salt and freshly ground black pepper
- Handful fresh coriander, chopped (optional)
- Chop all and combine in a airtight container. This will last three days in the fridge.
- 3 ripe avocadoes, roughly chopped
- ½ red onion, finely chopped
- 1 Tomato chopped
- handful coriander, finely chopped
- 1 lime, juice only
- 1 red chilli, finely chopped (optional)
Mash the avocadoes and leave some larger pieces for texture.
Add the onion, coriander, tomatoes and lime juice and season with salt and pepper then mix together. Taste and adjust the seasoning, adding more lime juice if you like. Stir in the chopped red chilli, if using.
Serve immediately. You can’t really prep this in advance as it tends to turn brown.
Sour cream is best purchased and my own favourite is the Supervalu own brand which has won a few awards and is super smooth.