Chili con carne

Name: Chili con carne
Prep time: 5 h 10 min
Cook time: 4 h 30 min
Total time: 9 h 40 min
Cuisine: American, TexMex
Ingredients: 1/3 cup dried red kidney beans, rinsed (see note); 2 tsp olive oil; 600g beef chuck steak, trimmed, cut into 5cm pieces; 1 brown onion, finely chopped; 2 red banana chillies, seeded, chopped; 2 garlic cloves, finely chopped; 1 tsp ground cumin; 1/4 tsp allspice; 1/4 tsp cayenne pepper; 1 cinnamon stick; 1 tbsp plain flour; 410g can chopped tomatoes and paste; 500ml Massel beef stock; 30g dark chocolate (70% cocoa), chopped; Fresh coriander leaves, to serve; Light sour cream, to serve; Warmed flour tortillas, to serve

6 steps

Prep:5h 10minCook:4h 30min

Updated at: Mon, 01 Apr 2024 10:58:15 GMT

Nutrition balance score

Great

Glycemic Index

Low

Nutrition per serving

Calories1723.7 kcal (86%)

Total Fat72.2 g (103%)

Carbs108.2 g (42%)

Sugars38.9 g (43%)

Protein165.9 g (332%)

Sodium1529.6 mg (76%)

Fiber33.2 g (119%)

% Daily Values based on a 2,000 calorie diet

Ingredients

0 servings

⅓ cupdried red kidney beans

rinsed

2 tspolive oil

600gbeef chuck steak

trimmed, cut into 5cm pieces

1 tspground cumin

¼ tspallspice

¼ tspcayenne pepper

1cinnamon stick

1 Tbspplain flour

410gcan chopped tomatoes and paste

500mlbeef stock

30gdark chocolate

70% cocoa, chopped

fresh coriander leaves

Instructions

Step 1

Place beans in a glass or ceramic bowl. Cover with cold water. Set aside to soak for at least 5 hours.

Step 2

Drain beans. Place in a saucepan. Cover with cold water. Bring to the boil over high heat. Boil rapidly for 10 minutes. Drain. Rinse well. Drain again.

Step 3

Heat 1/2 the oil in a large frying pan over medium-high heat. Add beef. Cook, turning occasionally, for 5 minutes or until browned. Transfer to the bowl of a 5.5-litre slow cooker. Heat remaining oil in frying pan over medium heat. Add onion and chilli. Cook, stirring occasionally, for 5 minutes or until onion is softened. Add garlic, cumin, allspice, cayenne pepper and cinnamon. Cook for 1 minute. Add flour, stirring to coat. Add to slow cooker.

Step 4

Add tomato, stock and beans to slow cooker. Stir to combine. Cover with lid. Cook on low for 7 to 8 hours (or high for 4 hours), or until the beef and beans are tender.

Step 5

Remove cinnamon stick and discard. Remove beef and place on a large plate. Using 2 forks, coarsely shred beef. Return to slow cooker. Stir in chocolate. Cover with lid. Cook on high for a further 3 minutes or until chocolate melts. Season with salt and pepper.

Step 6

Sprinkle with coriander and serve with sour cream and warm tortillas.