Chilli con carne

Chilli con carne

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Chilli con carne

The ingredient of Chilli con carne

  1. three inexperienced onions, thinly sliced
  2. 1 to two teaspoons chilli powder
  3. 400g can purple kidney beans, drained, rinsed
  4. Steamed brown rice, to serve
  5. Diced avocado, to serve
  6. 2 tablespoons olive oil
  7. 3 brown onions, finely chopped
  8. three garlic cloves, crushed
  9. 1.5kg red meat mince
  10. 140g can focused tomato paste
  11. 4 cups tomato pasta sauce
  12. 1 tablespoon dried basil leaves
  13. 1 tablespoon dried thyme leaves

The instruction how to make Chilli con carne

  1. Make multi-motive mince sauce: Heat oil in a huge saucepan over medium heat. Add onion and garlic and cook dinner for five to six minutes or till gentle. Add mince. Cook, stirring with a wooden spoon to interrupt up mince, for 15 mins or until browned.
  2. Add tomato paste, pasta sauce, basil, thyme and pepper. Bring to the boil. Reduce warmness to medium-low and simmer, exposed, for 35 to 40 mins or till sauce thickens. Remove from heat. Remove 8 cups sauce to a bowl and set aside to cool (see note).
  3. Return saucepan to warmth. Add inexperienced onions, chilli powder and beans. Cook over medium warmness for five mins or till beans are warmed via.
  4. Spoon rice into shallow bowls. Top with chilli con carne and avocado. Serve.

Nutritions of Chilli con carne

fatContent: 1271.002 calories
saturatedFatContent: 55.1 grams fat
carbohydrateContent: 14.7 grams saturated fat
sugarContent: 90.6 grams carbohydrates
fibreContent:
proteinContent:
cholesterolContent: 96.2 grams protein
sodiumContent: 229 milligrams cholesterol

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