Lean Beef Chili with Beans — Chilli Con Carne
Around 30% fewer calories and significantly lower fat, extra lean beef mince replacing standard mince and kidney beans doubled, with the authentic deep chilli heat, cumin earthiness, and slow-cooked richness of the classic.
Mexican
Categories
Nutrition per Serving
Ingredients
For 2 servings
Instructions
Prep
Finely dice 1 large onion and 1 red pepper. Mince 3 garlic cloves. Drain and rinse 400g canned kidney beans. Grate 1 tsp dark chocolate (70%). Measure out cumin, smoked paprika, chilli powder, oregano, coriander, tomato purée, and beef stock.
Saute
Heat 1 tsp oil in a heavy pan over medium-high heat. Add onion, cook 6 minutes until softened. Add garlic and red pepper, cook 2 minutes until fragrant. Season lightly with salt and pepper.
Sear
Increase heat to high. Add 400g extra lean beef mince, break up continuously, cook 5–6 minutes until browned and all moisture has evaporated. No pink meat remains.
Bloom
Reduce heat to medium. Add 2 tsp cumin, 2 tsp smoked paprika, 1 tsp chilli powder, ½ tsp oregano, ½ tsp coriander. Stir constantly 1 minute until spices release their aroma and cling to the meat.
Build
Stir in 1 tbsp tomato purée, cook 1 minute. Add 400g canned chopped tomatoes and 200ml beef stock, stir to combine. Bring to a gentle simmer over medium heat.
Simmer
Reduce heat to low, cook uncovered 30 minutes, stirring occasionally, until sauce thickens, darkens, and clings to the back of a spoon. Stir in kidney beans and grated chocolate, simmer 10 minutes more until beans are heated through.
Finish and plate
Taste and adjust salt and pepper. Ladle chilli con carne into bowls and serve hot with rice, cornbread, or your preferred accompaniment.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.