I’m slowly posting the recipes for my sugar free weekly planners! Here is one that my husband loves. We are a big fan of chilli in our house and if you read week 3 sugar free you’ll know I keep a stash in the freezer. This recipe makes enough for 4 (possibly 5 depending on how hungry you are!) and you can serve it with rice, homemade nachos or tortillas, and possibly a side of salad. I definitely recommend it accompanied with guacamole, sour cream and possibly some grated cheddar cheese.
You could cook this in the slow cooker if you wanted just reduce the liquid by about a third and cook for 6-8 hours on low (mine smashed on the ship coming over from New Zealand so I cooked it in a crockpot on the hob).
Chilli Con Carne
Serves 4 (freezes well)
Preparation time: 15 minutes
Cooking time: 1 hour
400g small beef chunks (about 2cm)
1 cup dried black beans
1 red onion finely sliced
2 garlic cloves
2 tbsp olive oil
2 tsp ground cumin
2 tsp ground coriander1 cinnamon stick
2 tsp smoked paprika
1 whole habenero (fiery!) finely diced
1 carrot roughly chopped
2 portabello mushrooms roughly chopped
1 red pepper roughly chopped
1 courgette roughly chopped
2 tbsps plain flour
1 can chopped tomatoes
2 tbsps tomato paste
2 cups chicken or beef stock
Heat the olive oil in a heavy based pan. Add the onion and fry until translucent. Then add the garlic, chilli and spices (except the cinnamon stick) and fry until aromatic.
Add the meat and brown.
Sprinkle the flour over the meat and continue to cook until the juices have been absorbed.
Add the vegetables to the pan and combine.
Add the tomato paste, canned tomatoes, stock and cinnamon stick. Bring to the boil. Cover and simmer for about an hour.
45 minutes later remove lid and add the black beans.
To prepare the black beans:
Soak the dried black beans for 6-8 hours or overnight, drain and place in a saucepan covered with water. Bring to the boil and then simmer for 30-40 minutes, covered, until the black beans are tender. This can be done in advance. You can also do this in bulk and freeze the extra beans to use next time as a time saver.