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Chile con carne

Ingredients

  • 1lb ground beef (or turkey!)
  • 1 - 2 yellow onions, chopped
  • 1 green bell pepper
  • Optional: other peppers e.g. red bell pepper, poblano
  • Can of chopped tomatoes
  • 2 tablespoons tomato puree
  • 4 fat cloves of garlic - chopped or crushed
  • Chili powder – try 1 tablespoon to start with, add more if you want.
  • Cayenne pepper. This adds the heat so go easy. Try just a quarter to half teaspoon initially.
  • Salt and black pepper
  • 1 can red kidney beans

Instructions

Fry the ground beef in a large saucepan. When browned add the green pepper (and others if using) and onion(s). Keep cooking until they soften up a bit. Stir in tomatoes with the juice, tomato puree, garlic, chili powder, cayenne pepper, salt and pepper to taste. Bring to a boil and then cover, turn down heat and simmer for about 50 minutes. Stir occasionally to make sure it doesn’t stick to bottom saucepan. Finally stir in the kidney beans and cook long enough that they warm up.

Notes

  • Can serve with rice, in a burrito (with or without rice) and over a jacket potato
  • Chopped cilantro, cheese and sour cream are good accompaniments
  • Good with Dixon chile powder
  • Have also used red chile sauce
  • Doesn’t really need the tomato puree IMO
  • Be good to try with fresh tomatoes too

Nutrition

Estimated, per serving

  • Servings: 4
  • Serving size: 1 bowl (~1.5 cups, no rice)
  • Calories: 430
  • Protein: 27 g
  • Carbs: 28 g
  • Fat: 23 g
  • Saturated fat: 9 g
  • Fiber: 7 g
  • Total sugar: 5 g
  • Sodium: 980 mg