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Chilli Con Carne

Categories: Big-Batch Meals, Comfort Foods, Entertaining, Low-fat, Spicy
Type: Soups and Stews

Chili con carne is easy to make, low in fat, and freezes like a charm.

Prep Time: 30M

Cooking Time: 40M

Serves: Serves 8


  • 6 tbsp olive oil
  • 3 large onions, diced
  • 21/2lb (1.1kg) lean ground beef
  • 2/3 cup dry sherry
  • 8 garlic cloves, chopped
  • 4 green bird's-eye chiles, finely chopped
  • 1 tsp cayenne pepper
  • 1 tsp paprika
  • 2 × 14oz (400g) cans kidney beans, drained and rinsed
  • 4 bay leaves
  • 3 × 14oz (400g) cans chopped tomatoes
  • 2 tsp dried oregano
  • sea salt and freshly ground black pepper
Chilli Con Carne photo

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  1. Heat the oil in a large heavy-based pan, add the onions, and cook, for 5 minutes, or until starting to soften. Add the meat and cook over medium heat, stirring, until no longer pink. Stir in the sherry and garlic and cook for 1 minute, then add the chiles, cayenne, and paprika and cook for 5 minutes.
  2. Add the kidney beans and bay leaves, cook for 2 minutes, then add the tomatoes and oregano. Bring to a boil, season, then simmer over low heat for 40 minutes, stirring occasionally.
  3. Let cool completely, then transfer to a freezer-proof container (or 4 freezer bags-2 portions per bag), seal, and freeze for up to 3 months.
  4. To serve, defrost in the refrigerator overnight, then heat to a saucepan, stirring frequently, for 5 minutes or until piping hot.

excerpted from:

Excerpted from The Illustrated Quick Cook.
Copyright © 2009 Dorling Kindersley Limited.
Buy this book now!

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