Chili con Carne

Chilli con Carne is a spicy Mexican stew that will warm even the coldest of hearts on a winter night.

As many traditional recipes it elevates poor ingredients to modern heights and with it punching flavour will instantly become part of your weekly rotation.

This version of the recipe is for people who are always in a rush and need a quick fix to stay on track with their macros.

Grocery list:

• 1 medium chili pepper
• Chili powder or chili flakes
• 1 garlic clove
• 1/4 Onion
• Cumin
• 125g 5% lean ground beef
• 1 tin of chopped tomatoes
• 1tbsp tomato purée
• 1/2 beef stock cube
• 1/2 tin pinto beans or kidney beans
• 30ml soured cream
• 60g basmati or jasmine rice
• 1 lime
• cilantro

To prepare start by sweating onion and chili pepper until fragrant (a pinch of salt will help release the water), then add chopped garlic and cumin.

Add the ground beef and break up with a wooden spoon, cook until brown then add the chopped tomato, tomato purée and stock cube. Cook until desired thickness and add as much chili as your tastebuds can humanly handle.

Serve on a bed of basmati or jasmine rice, a dollop of soured cream, a squeeze of lime and garnish with cilantro.

MACROS: 626Kcal, Protein 52g, Carbohydrates 73g, Fats 14g