Chilli Con Carne

Chilli Con Carne can be a real taste sensation if your taste buds have taken a hit from your treatment and you have taste changes. You will also get a whole load of protein from the minced meat, and your muscles will thank you for that. If you have difficulty swallowing, you could quickly blitz in a blender to make this easier to swallow.

Alyx

Suitable to eat when you have
these side-effects:

Suitable to eat when you have these side-effects:

Suitable to eat when you have these side-effects:

Serves: 6

Prep & cook time: 1 hour

  • 1 tablespoon olive oil
  • 500g minced steak
  • 2 small red onions, finely diced
  • 3 garlic cloves, minced
  • 2 teaspoons smokey paprika
  • 2 teaspoons paprika
  • 1 tablespoon ground cumin
  • 1 tablespoon ground coriander
  • ½ teaspoon ground cinnamon
  • 3 small bay leaves
  • 2 small star anise
  • 420g can red kidney beans, drained
  • 2 x 420g cans diced tomatoes
  • 2 tablespoons tomato paste
  • 2 cups stock or 1 stock cube crumbled
  • 1 jar fire roasted peppers, use liquid too
  • 450g packet ready-cooked rice
  • Add the olive oil to a large pan over a medium heat. Add in onion and garlic and cook until the onion softens a little.
  • Add the beef and turn up the heat. You will need to break up the meat as it browns. Cook until nearly all the meat is browned.
  • Add the spices to the pan and cook until the meat is browned. This releases the flavour from the spices.
  • Add the remaining ingredients except the rice. You may need to add some water to ensure there is enough liquid to last the cooking process. Bring to a simmer and cover with a lid.
  • Let this bubble away for 20 minutes. After this time, remove the lid, stir and simmer for a further 20 minutes or until the liquid has reduced and a rich mixture remains.
  • Serve on the cooked rice.
  • Note: If I am freezing this, I add the cooked rice to the chilli con carne at the end of cooking. This makes for an all-in-one meal straight from the freezer - especially good if you are low on energy and don’t have it in you to do extra work in the kitchen.

Download the recipe here.

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Serves: 6

Prep & cook time: 1 hour

1

Ingredients:

  • 1 tablespoon olive oil
  • 500g minced steak
  • 2 small red onions, finely diced
  • 3 garlic cloves, minced
  • 2 teaspoons smokey paprika
  • 2 teaspoons paprika
  • 1 tablespoon ground cumin
  • 1 tablespoon ground coriander
  • ½ teaspoon ground cinnamon
  • 3 small bay leaves
  • 2 small star anise
  • 420g can red kidney beans, drained
  • 2 x 420g cans diced tomatoes
  • 2 tablespoons tomato paste
  • 2 cups stock or 1 stock cube crumbled
  • 1 jar fire roasted peppers, use liquid too
  • 450g packet ready-cooked rice
  • Add the olive oil to a large pan over a medium heat. Add in onion and garlic and cook until the onion softens a little.
  • Add the beef and turn up the heat. You will need to break up the meat as it browns. Cook until nearly all the meat is browned.
  • Add the spices to the pan and cook until the meat is browned. This releases the flavour from the spices.
  • Add the remaining ingredients except the rice. You may need to add some water to ensure there is enough liquid to last the cooking process. Bring to a simmer and cover with a lid.
  • Let this bubble away for 20 minutes. After this time, remove the lid, stir and simmer for a further 20 minutes or until the liquid has reduced and a rich mixture remains.
  • Serve on the cooked rice.
  • Note: If I am freezing this, I add the cooked rice to the chilli con carne at the end of cooking. This makes for an all-in-one meal straight from the freezer - especially good if you are low on energy and don’t have it in you to do extra work in the kitchen.

Download the recipe here.

Breakfasts

Vege & Vegan

Mains

Soups

Desserts

Smaller Portions

Snacks & Treats

Drinks & Smoothies

Serves: 6
Prep & cook time: 1 hour

  • 1 tablespoon olive oil
  • 500g mince steak
  • 2 small red onions, finely diced
  • 3 garlic cloves, minced
  • 2 teaspoons smokey paprika
  • 2 teaspoons paprika
  • 1 tablespoon ground cumin
  • Chilli flakes or powder to taste
  • 1 tablespoon ground coriander
  • ½ teaspoon ground cinnamon 
  • 3 small bay leaves
  • 2 small star anise
  • 420g can red kidney beans, drained and rinsed
  • 2 x 420g cans diced tomatoes
  • 2 tablespoons tomato paste
  • 2 cups stock or 1 Massel stock cube crumbled
  • 1 jar fire roasted peppers, liquid too
  • 450g packet ready cooked rice
  • Add the olive oil to a large pan over a medium heat. Add in onion and garlic and cook until the onion softens a little.
  • Add the beef and turn up the heat. You will need to break up the meat as it browns. Cook until nearly all the meat is browned.
  • Add the spices to the pan and cook until the meat is browned. This releases the flavour from the spices.
  • Turn the salmon and continue cooking until done to your liking. Brush the salmon with the marinade in the pan throughout the cooking process.
  • Add the remaining ingredients except the rice. You may need to add some water to ensure there is enough liquid to last the cooking process. Bring to a simmer and cover with a lid.
  • Let this bubble away for 20 minutes. After this time, remove the lid, stir and simmer for a further 20 minutes or until the liquid has reduced and a rich mixture remains.
  • Serve on the cooked rice.

Note: if I am freezing this, I add the cooked rice to the chilli con carne at the end of cooking. This makes for an all-in-one meal straight from the freezer - especially good if you are low on energy and don’t have it in you to do extra work in the kitchen.

Download the recipe here...

Breakfasts

Vege & Vegan

Mains

Desserts

Soups

Smaller Portions

Snacks & Treats

Drinks & Smoothies