Chunky chilli con carne

Serves: 6

Ingredients

  • 500g stewing steak trimmed of fat and cut into 2cm cubes
  • 1 onion, chopped
  • 1 carrot, finely grated
  • 1 garlic clove, chopped
  • 1 tin chopped tomatoes
  • 2 large tins of kidney beans, drained
  • 1 packet salt-reduced taco seasoning
  • Dried chilli flakes to taste
  • 2 tablespoons tomato paste
  • 1 cup salt-reduced real beef stock
  • 1 tablespoon of olive oil
  • Cooked brown rice and salad to serve

Method

  1. Brown the cubes of steak in olive oil and set aside in an ovenproof casserole dish
  2. Sauté the onion, grated carrot, garlic and, if you like a stronger chilli flavour, add the extra chilli flakes
  3. Add the vegetable mixture to the casserole with the salt-reduced taco seasoning, chopped tomatoes, beef stock and tomato paste.
  4. Place the lid on the casserole and bake in the oven at 180°C (160°C fan-forced) for 1 ½ hrs
  5. Add the drained kidney beans and bake for another 30 mins
  6. Serve with cooked brown rice and salad

Picture sourced from: http://www.taste.com.au