Chilli Con Carne, à la Rona
I started making this when I was 15, and I basically live off the stuff!
- Preparing Time: 1 hour
- Total Time: 3 hours and 30 minutes
- Served Person: 5
white meat free
tree nut free
nut free
gluten free
contains red meat
shellfish free
dairy free
- 1/2 teaspoon dried oregano
- 1 teaspoon tomato puree
- 3 cans chopped tomatoes
- 1 lb minced beef
- 1 onion diced very finely
- 3 teaspoons hot chili flakes or as much as you can handle!
- 2 heaped teaspoons cumin powder
- 1/2 teaspoon garlic puree
- Carbohydrate 7.10018466323166 g
- Cholesterol 51.70953018 mg
- Fat 14.4881053628625 g
- Fiber 2.01701560746956 g
- Protein 20.0539023682467 g
- Saturated Fat 5.74835505316801 g
- Serving Size 1 1 Serving (224g)
- Sodium 54.0682669993769 mg
- Sugar 5.0831690557621 g
- Trans Fat 1.93184640738586 g
- Calories 239 calories
Heat a generous slosh of olive oil in a large pan (not a frying pan) on a medium heat Brown the meat until slightly crispy, season well with salt and pepper Add the onion, stir Add the tomatoes and purees, bring to the boil Add the spices/herbs, stir in and bring to the boil again Leave to develop for about 3 hours, off heat Boil basmati rice (75g dry weight per person) and reheat chilli during rice cooking time (for rice, add 3 parts boiled water to 1 part rice, add salt if required, boil for 10 minutes, when drained rinse through with boiled water to make it fluffy) Serve immediately
