Chili Con Carne

Recipe By Jamie Oliver (The Naked Chef)
Category Atkins; Camping; Dinner; Low Fat; Main Dish; Side Dishes
Main Ingredient Tomatoes
Cuisine Style American
Yield 8 Serving
Preparation Time 10min
Cooking Time 1hr30min
Personal Rating
Olive oil
2 medium onions
1 clove Garlic
2 tsp Chili powder
1 tsp Ground cumin, (or crushed cumin seeds)
2.2 lb (455 grams) chuck, minced or ground (about a 1kilo)
1 can (14 ounce) red kidney beans, drained (400 grams)
1 medium Red chile, deseeded and finely chopped
14 oz Chopped Tomatoes, 14 oz (400 grams)
1/2 stick cinnamon
5 oz water
Sea salt & Pepper, grounded
Chop up the onions and garlic in the food processor and fry in some olive oil until softened. Add the chili powder and cumin and a little seasoning.

Chop up the meat in the processor and add to the pan, cooking it until slightly browned.

Place the tomatoes (sun-dried for extra flavor) and chile in the processor with the oil and blend to form a paste. Add these to the beef with the tomatoes, cinnamon stick, and a wineglass of water. Season a little more, if need be.

Bring to the boil, cover with greaseproof paper and a lid, then either turn the heat down to simmer and cook for 1 1/2 hours or transfer the pan to the oven for about 1 1/2 hours.

Add the red kidney beans 30 minutes before the end of cooking time.
Per Serving: 424 Calories; 31 g Fat; 13 g Sat Fat; 87 mg Cholesterol; 254 mg Sodium;
12 g Carb; 4 g Fiber; 25 g Protein.

You will note sundried tomatoes listed in the procedures. We opted not to use those. That is why its not on the ingredients. This is a little high if you are in your first 2 weeks but 8gr for a main course, it is not that bad. If you just have to bring it down, you can eliminate the Kidney Beans all together. Try this with the instant bread recipe.

Created for Lamson Adventures Copyright 2002, Lamson Adventures Lo-carb Recipes.

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