41
Chilli con carne
Ingredients
Add the canned beans and the remaining 150 ml (1/4 pint) hot beef stock and
cook for a further 5-10 minutes, stirring once during cooking and adding a little
extra hot stock, if desired. Serve with boiled rice and sprinkle with a little grated
hard cheese, if desired.
Mix the ground spices and seasoning with the tomato puree, then stir this
mixture into 200 ml (7 fl oz) of the beef stock. Add the stock mixture and
canned tomatoes to the ActiFry. Cook for 25 minutes. Stop the ActiFry once
or twice during cooking and stir the mixture using a wooden spoon or spatula.
• 1 onion, thinly sliced
• 1 small red pepper, seeded and
finely diced
• 1-2 fresh red chillies (depending
on taste), seeded and finely
chopped
• 1 light olive oil
500 g (1 lb 2 oz) lean minced
beef, broken up with a fork
• 1 teaspoon EACH ground cumin
and ground coriander
• 1/2-1 teaspoon hot chilli
powder, or to taste
• Salt and freshly ground black
pepper, to taste
• 2 tomato puree
• About 350 ml (12 fl oz) hot
beef stock
• 400 g (14 oz) can chopped
tomatoes
• 400 g (14 oz) can red kidney
beans, rinsed and drained
Place the onion, red pepper and chillies in the ActiFry pan, then drizzle the oil
evenly over the top. Cook for 5 minutes. Add the minced beef to the ActiFry,
breaking up the beef with a fork. Cook for 5 minutes or until the meat is
coloured/sealed all over.
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• Serves: 4-6
• Preparation - 15min
• Cooking - 40min
Nutrition notes
Good source of fibre.
Nutrition information per serving
302 kcal / 1269 kJ
• Protein: 31 g
• Fat: 12 g
• Saturated fat: 4 g
• Carbohydrate: 20 g
• Fibre: 6 g
• Salt: 1 g
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