Chilie con Carne

(makes 8 servings)

• 1 tsp olive oil

• 1 large onion, finely chopped

• 3 cloves garlic, minced

• 1 kg ultra lean beef chunks / mince

• 4 g oregano

• 5 g smoked paprika

• 10 g chill powder

• 5 g cumin

• 10 g unsweetened cocoa powder

• 1 tbsp of Worcestershire sauce

• 500 ml beef stock

• 250 g red kidney beans, drained

• 400 g chopped tomatoes

• 10 g kunserva

Method:

• Finely chop onion and mince garlic.

• Heat olive oil in a large pot over medium heat and add chopped onion and garlic and sauté until soft and translucent

• Add the lean beef chunks to the pot.

• Cook beef, stirring occasionally.

• Add oregano, smoked paprika, chili powder, cumin, and unsweetened cocoa powder over the beef.

• Pour in Worcestershire sauce and beef stock, chopped tomatoes and kunserva.

• Bring the mixture to a gentle boil, then reduce heat to low. Cover the pot and simmer for 30 minutes, stirring occasionally.

• Near the end, add drained red kidney beans. 

• Taste and adjust seasoning with salt and pepper if needed.

Calories: ~338kcal Protein: ~ 31g