Classic chilli con carne

Name: Classic chilli con carne | Asda Good Living
Total time: 1 h
Yield: 6
Cuisine: Mexican
Ingredients: 2 tbsp Rapeseed Oil; 1 large Onion, chopped; 2 Peppers, roughly chopped; 2 Garlic Cloves, crushed; 500g pack Asda Flavourful Reduced Fat Beef Steak Mince; ½ Reduced Salt Beef Stock Cube, crumbled; 1 tsp Smoked Paprika, plus extra to serve (optional); 1–2 tsp Hot Chilli Powder (optional); 1 tsp ground Cumin; 2 tsp Worcestershire Sauce; 3 tbsp Tomato Purée; 400g tin Asda Chopped Tomatoes in Tomato Juice; 400g tin Asda Red Kidney Beans in Water, rinsed and drained; 25g Dark Chocolate (at least 70% cocoa), broken into 3cm chunks; 300g Basmati Rice; 3 tbsp Reduced Fat Crème Fraîche; 1 tbsp fresh Coriander leaves, to serve; Lime wedges, to serve

What will you serve yours with? Baked spuds, tortillas or rice?

By Asda Good Living,11th September 2023

Cook: 1 Hour

Serves: 6

Price: £1.59 per serving

Nutritional Information

Each 371g serving contains

Energy
2096kj
501kcal

25%

Fat
17.4g

Med
25%

Saturates
6.7g

High
34%

Sugars
10.4g

Low
12%

Salt
0.45g

Low
8%

of your 5-a-day

of your reference intake.
Typical energy values per 100g:
565kj/135kcal

Ingredients

2 tbsp Rapeseed Oil

1 large Onion, chopped

2 Peppers, roughly chopped

2 Garlic Cloves, crushed

500g pack Asda Flavourful Reduced Fat Beef Steak Mince

½ Reduced Salt Beef Stock Cube, crumbled

1 tsp Smoked Paprika, plus extra to serve (optional)

1–2 tsp Hot Chilli Powder (optional)

1 tsp ground Cumin

2 tsp Worcestershire Sauce

3 tbsp Tomato Purée

400g tin Asda Chopped Tomatoes in Tomato Juice

400g tin Asda Red Kidney Beans in Water, rinsed and drained

25g Dark Chocolate (at least 70% cocoa), broken into 3cm chunks

300g Basmati Rice

3 tbsp Reduced Fat Crème Fraîche

1 tbsp fresh Coriander leaves, to serve

Lime wedges, to serve

Method

Heat 1 tbsp oil in a large pan over a low heat and cook the onion for 5 mins, stirring occasionally, until softened. Mix in the peppers and cook for 4 mins until tender. Add in the crushed garlic and cook for a further 1 min, stirring continuously. Remove from the pan and set aside.

Add the remaining oil to the pan, increase the heat to high, then add the mince and cook for 3–4 mins, stirring, until evenly browned.

Return the onion and peppers to the pan along with ½ crumbled stock cube, paprika, chilli powder (if using), cumin, Worcestershire sauce, tomato purée and chopped tomatoes. Pour over 275ml boiling water and stir to mix. Season and simmer gently over a low heat, with a lid slightly ajar for 30 mins, adding a splash more water if needed.

Stir in the kidney beans and chocolate to combine and simmer for a further 15–20 mins until thickened.

Meanwhile, cook the rice according to pack instructions. Divide the rice between 6 bowls, top with the chilli con carne and dollops of crème fraîche. Scatter with coriander, if using, and finish with a sprinkling of smoked paprika. Serve with lime wedges, if you like.