Atkins; Camping; Dinner; Low Fat; Main Dish; Side Dishes
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.