Cheesy Chilli Con Carne
The meat sauce used in this dish freezes really well, so it’s a great recipe to make in big batches. This could make a great dinner to keep in portions in the freezer for those days that you are too busy to cook.
5 people
60 minutes
10 minutes
Ingredients
- 500 ml Beef Stock
- 0 - Black Pepper
- 2 sticks Celery finely chopped
- 125 g Cheddar Cheese grated
- 1 handfull Cherry Tomatoes halved
- 800 g Chopped Tomatoes
- 1 tbsp Coconut Oil
- 4 cloves Garlic crushed
- 400 g Kidney Beans drained and rinsed
- 800 g Lean Round Steak Mince
- 250 g Natural Yogurt
- 1 tbsp Olive Oil
- 2 - Onions finely chopped
- 2 tsp Paprika
- 1 - Red Chilli finely chopped
- 1 - Red Pepper chopped
- 0 - Salt
- 1 handfull SuperValu Fresh Chives chopped
- 1 handfull SuperValu Fresh Coriander
- 5 tbsp SuperValu Tomato Purée
- 1 - Yellow Pepper chopped
To Serve
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0
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Brown Rice
Method
- Heat a tablespoon of coconut oil in a large pan over a medium heat.
- Add the onions and cook for 5 minutes, until softened.
- Add the garlic, chilli and paprika and cook for 5 minutes, stirring frequently.
- Heat a tablespoon of olive oil in another large plan over a medium heat. Add the beef and cook for about 5 minutes, until golden brown. Use a slotted spoon to remove the cooked mince, discarding the fat in the pan.
- Place the cooked mince into the pan with the onions.
- Add the chopped tomatoes, cherry tomatoes, celery, peppers, stock and tomato purée and stir well.
- Simmer, uncovered, for 30 minutes. Stir in the kidney beans and cook for 10 minutes.
- Meanwhile, mix the yogurt and chives in a medium bowl and set aside.
- When you are ready to serve, ladle the chilli into bowls and top each portion with a tablespoon of the yogurt, chives and cheese. Sprinkle over the coriander. Serve with brown rice.
