PickyNic
Skinny on the inside
NIC’S KICK ASS CHILLI
This is the recipe for my chilli con carne. I always make a HUGE pot and either eat it for 3 days running or freeze a few portions. If you want to make a smaller pot of this just cut back the ingredients. I add spices and Tabasco by instinct so I’ve struggled to put quantities down. Just add gradually until you like the flavour and colour.
The Tabasco gives a nice smokey flavour and the lime brings out the tomato but either are optional.
Finally – I make mine HOT – with about 12 finely chopped chillies – so definitely use less if you like it milder!
This is truly delicious and everyone I know who tries it raves about it. I now have to give out a few portions to pals every time I make a batch!
ENJOY!!
Serves 8
6 points per serving
INGREDIENTS
1250g Lean steak mince = 45 points
400g kidney beans = 5.5 points
2 green peppers
1 yellow pepper
1 orange pepper
1 red pepper
1.5 onions - finely chopped
6 fresh green chillies – de-seed and chop finely
6 fresh red chillies - de-seed and chop finely
25g fresh coriander
4 cloves garlic (I use lazy garlic)
2 tins chopped tomatoes
1 tube tomato puree
3/4 bottle Tabasco sauce
400g passata
juice of 1 lime
beef stock cube
SPICES:
paprika
hot chilli powder
cayenne pepper
I’m not sure how much I use of the spices as I do it by taste. At least 5 tablespoons of chilli and paprika & slightly less cayenne for this size of pot. the paprika gives it a rich colour and flavour.
Also depends how hot you like it!
INSTRUCTIONS
This is the recipe for my chilli con carne. I always make a HUGE pot and either eat it for 3 days running or freeze a few portions. If you want to make a smaller pot of this just cut back the ingredients. I add spices and Tabasco by instinct so I’ve struggled to put quantities down. Just add gradually until you like the flavour and colour.
The Tabasco gives a nice smokey flavour and the lime brings out the tomato but either are optional.
Finally – I make mine HOT – with about 12 finely chopped chillies – so definitely use less if you like it milder!
This is truly delicious and everyone I know who tries it raves about it. I now have to give out a few portions to pals every time I make a batch!
ENJOY!!
Serves 8
6 points per serving
INGREDIENTS
1250g Lean steak mince = 45 points
400g kidney beans = 5.5 points
2 green peppers
1 yellow pepper
1 orange pepper
1 red pepper
1.5 onions - finely chopped
6 fresh green chillies – de-seed and chop finely
6 fresh red chillies - de-seed and chop finely
25g fresh coriander
4 cloves garlic (I use lazy garlic)
2 tins chopped tomatoes
1 tube tomato puree
3/4 bottle Tabasco sauce
400g passata
juice of 1 lime
beef stock cube
SPICES:
paprika
hot chilli powder
cayenne pepper
I’m not sure how much I use of the spices as I do it by taste. At least 5 tablespoons of chilli and paprika & slightly less cayenne for this size of pot. the paprika gives it a rich colour and flavour.
Also depends how hot you like it!
INSTRUCTIONS
- Heat a large pot with one spray of oil
- Finely chop onion and garlic and add to pan to brown
- Add chopped peppers and chillies to pot and cover
- Stir regularly until softened
- Remove softened onion, chillies and peppers and wrap in tin foil for later
- Add mince to pot and brown, stirring continually and draining all liquid and fat as you do so.
- Add tinned tomatoes, passata and puree to mince and stir well
- Put the peppers, onions and chillies back in the pot and stir
- Add kidney beans
- Allow sauce to start bubbling and ensure everything is well mixed.
- Add stock cube directly to pot & stir
- Finely chop coriander leaves and stir through
- BY TASTE add paprika, chilli powder, cayenne pepper and Tabasco sauce and lime juice
