Friday, 20 August 2010

Chilli Con carne

Serves 4, 0.5 syn per portion

Fry Light

1 large onion, finely chopped
2 garlic cloves, crushed
1 tsp of ground chilli
2 tsp ground cumin
1 tsp paprika
2 cans of chopped tomatoes
4 level tbsp tomato puree
salt and ground black pepper
454g extra lean beef, minced
1 can of kidney beans

1. Spray a large saucepan with Fry Light and fry the minced beef until brown. Drain off the fat. Add the onion to the mince and cook gently until softened.

2. Add the garlic and all the spices and continue frying, stirring occasionally, for 2-3 minutes.

3. Add the canned tomatoes and tomato puree, stir well and bring to the boil. Reduce the heat and simmer gently for 15 minutes, until the liquid is slightly reduced.

4. Season with salt and pepper and add the drained kidney beans. Heat through gently for about 5 minutes.

5. Serve hot, sprinkled with chopped coriander leaves, with some plain boiled rice or SW chips and a large salad.


  1. Hi Jess.

    Loving you recipe blog, hope you don't mind if I make a couple of them and put the video on of it on my blog.

    chris (vicki's fella)

  2. course i dont mind :) post me link when your done please :)