FEED-A-CROWD CHUNKY BEEF CHILLI RECIPE - BBC GOOD FOOD
The ultimate make-ahead dish, this chilli con carne can be frozen for up to 2 months - simply add more chillies to turn up the heat
Provided by Katy Greenwood
Categories Dinner, Main course
Total Time 3 hours
Prep Time 30 minutes
Cook Time 2 hours 30 minutes
Yield 8
Number Of Ingredients 17
Steps:
- Drain the chillies and discard the seeds and stalks. Roughly chop and put in the small bowl of a food processor with the garlic, 2 tbsp of the oil, the red wine vinegar, cumin and oregano. Whizz to a paste.
- Put the meat in a bowl or resealable food bag, pour on the paste and rub all over the meat. Leave to marinate overnight (or for at least 4 hrs).
- Heat oven to 160C/140C fan/gas 3. Heat the remaining oil in a large, lidded flameproof casserole dish and cook the onions for a few mins until beginning to soften. Add the meat and all the paste to the dish and cook for about 5 mins, turning the meat until browned all over. Pour in the tomatoes and add the cinnamon. Stir everything together, then add 100ml water and bring to the boil. Put on the lid, transfer to the oven and cook for 1 hr 45 mins.
- Remove the lid and stir in the red peppers, chocolate, sugar and all the beans. Return to the oven for another 20 mins. To serve, stir in the lime zest and juice, season to taste, and scatter over the coriander.
Nutrition Facts : Calories 445 calories, FatContent 21 grams fat, SaturatedFatContent 7 grams saturated fat, CarbohydrateContent 20 grams carbohydrates, SugarContent 13 grams sugar, FiberContent 6 grams fiber, ProteinContent 42 grams protein, SodiumContent 0.6 milligram of sodium
FEED-A-CROWD CHUNKY BEEF CHILLI RECIPE - BBC GOOD FOOD
The ultimate make-ahead dish, this chilli con carne can be frozen for up to 2 months - simply add more chillies to turn up the heat
Provided by Katy Greenwood
Categories Dinner, Main course
Total Time 3 hours
Prep Time 30 minutes
Cook Time 2 hours 30 minutes
Yield 8
Number Of Ingredients 17
Steps:
- Drain the chillies and discard the seeds and stalks. Roughly chop and put in the small bowl of a food processor with the garlic, 2 tbsp of the oil, the red wine vinegar, cumin and oregano. Whizz to a paste.
- Put the meat in a bowl or resealable food bag, pour on the paste and rub all over the meat. Leave to marinate overnight (or for at least 4 hrs).
- Heat oven to 160C/140C fan/gas 3. Heat the remaining oil in a large, lidded flameproof casserole dish and cook the onions for a few mins until beginning to soften. Add the meat and all the paste to the dish and cook for about 5 mins, turning the meat until browned all over. Pour in the tomatoes and add the cinnamon. Stir everything together, then add 100ml water and bring to the boil. Put on the lid, transfer to the oven and cook for 1 hr 45 mins.
- Remove the lid and stir in the red peppers, chocolate, sugar and all the beans. Return to the oven for another 20 mins. To serve, stir in the lime zest and juice, season to taste, and scatter over the coriander.
Nutrition Facts : Calories 445 calories, FatContent 21 grams fat, SaturatedFatContent 7 grams saturated fat, CarbohydrateContent 20 grams carbohydrates, SugarContent 13 grams sugar, FiberContent 6 grams fiber, ProteinContent 42 grams protein, SodiumContent 0.6 milligram of sodium
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RECIPE: GROUND BEEF TACO CASSEROLE - KITCHN
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Reviews 4.2
Total Time 0S
Category Main dish, Dinner, Casserole
Cuisine Mexican, Latin america
Calories 488 cal per serving
- Bake until the cheese is melted and casserole is heated through, about 20 minutes. Let sit for 5 minutes before serving. Top with lettuce and tomato, and serve with Greek yogurt or sour cream.
RECIPE: GROUND BEEF TACO CASSEROLE - KITCHN
From thekitchn.com
Reviews 4.2
Total Time 0S
Category Main dish, Dinner, Casserole
Cuisine Mexican, Latin america
Calories 488 cal per serving
- Bake until the cheese is melted and casserole is heated through, about 20 minutes. Let sit for 5 minutes before serving. Top with lettuce and tomato, and serve with Greek yogurt or sour cream.
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