Texan chilli

Texan chilli

5th January 2018 0 By David Walker

Traditionally, the new year brings a renewed focus on what we eat. It’s when phrases like “new year, new me” get banded about, and sales of avocados go through the roof.

I can’t be bothered with any of that and wanted to get back into my healthy eating routine after the holidays with something spicy, tasty and satisfying.

I also wanted to eat something for dinner this week that didn’t feel at all feel like “diet food”.

Step forward, Texan chilli!

When you think of chilli con carne you probably think of beef mince, tinned tomatoes and kidney beans. Now, don’t be alarmed but none of those feature in a Texan chilli. Instead, there’s succulent chunks of Aberdeen Angus steak and a few naughty additions on the side, which make this healthy meal taste like a treat for a cheat day.

It takes a couple of hours to make but it’s really easy and well worth the wait.

DifficultyBeginner

Yields5 Servings
Prep Time5 minsCook Time2 hrsTotal Time2 hrs 5 mins

 10 ml Oil
 2 Large onions, roughly chopped
 800 g Aberdeen Angus diced steak
 2 Chicken stock cubes dissolved in 600ml of boiling water
 50 g Tomato puree
 2 Chilli con carne spice sachets
 10 g Easy garlic (or 2 garlic cloves)
 200 g Long grain rice (uncooked weight)
On the side...
 125 g Grated mature cheddar cheese
 125 g Tortilla chips
 2 Fresh limes, cut into quarters

1

Heat the oil in a large non-stick saucepan and add the onions and garlic. Sweat with the lid on over a low heat for about 5 minutes.

2

Add the steak and stir regularly until it has been sealed.

3

Pour in the stock and bring to a simmer, then turn the heat down as low as it'll go. Stick on the lid and leave for 1 hour, stirring every 10 minutes or so.

4

Next, add the tomato puree and tip in the sachets of spices. Stir well.

5

Leave to simmer on the lowest heat and continue to stir regularly. It's ready to serve when the sauce has thickened and the meat is very tender. This can take anywhere from 45-60 minutes.

6

Serve in bowls with rice and the accompaniments on the side.

Ingredients

 10 ml Oil
 2 Large onions, roughly chopped
 800 g Aberdeen Angus diced steak
 2 Chicken stock cubes dissolved in 600ml of boiling water
 50 g Tomato puree
 2 Chilli con carne spice sachets
 10 g Easy garlic (or 2 garlic cloves)
 200 g Long grain rice (uncooked weight)
On the side...
 125 g Grated mature cheddar cheese
 125 g Tortilla chips
 2 Fresh limes, cut into quarters

Directions

1

Heat the oil in a large non-stick saucepan and add the onions and garlic. Sweat with the lid on over a low heat for about 5 minutes.

2

Add the steak and stir regularly until it has been sealed.

3

Pour in the stock and bring to a simmer, then turn the heat down as low as it'll go. Stick on the lid and leave for 1 hour, stirring every 10 minutes or so.

4

Next, add the tomato puree and tip in the sachets of spices. Stir well.

5

Leave to simmer on the lowest heat and continue to stir regularly. It's ready to serve when the sauce has thickened and the meat is very tender. This can take anywhere from 45-60 minutes.

6

Serve in bowls with rice and the accompaniments on the side.

Texan chilli