Chilli con carne

Chilli con carne

4.4 119 ratings

Prep. 15 min

Total 45 min

6 portions

Ingredients

cinnamon quill
½
black peppercorns
1 tsp
coriander seeds
2 tsp
cumin seeds
2 tsp
beef partially frozen, cut into pieces (2 cm - see Tips)
500 - 600 g
carrot (approx. 170 g), cut into pieces
1
red capsicum (approx. 220 g), deseeded and cut into halves
1
fresh coriander roots and stems included
5 sprigs
brown onions (approx. 360 g), cut into halves
2
garlic cloves
4
fresh long red chillies deseeded if preferred, adjust to taste
4 - 6
chilli powder
½ - 1 tsp
extra virgin olive oil
2 tbsp
canned kidney beans drained and rinsed (approx. 250 g after draining)
400 g
canned chopped tomatoes
400 g
tomato paste
120 g
Vegetable stock paste (see Tips)
1 tbsp

Difficulty

easy

Nutrition per 6 portions

Sodium 3237 mg

Protein 169.9 g

Calories 8046.8 kJ / 1915.9 kcal

Fat 72.4 g

Fibre 62.9 g

Saturated Fat 17.7 g

Carbohydrates 112.6 g

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Also featured in

The Basic Cookbook 183 Recipes
Australia and New Zealand

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