This low carb recipe leaves out the kidney beans but still tastes great.
And if you’re not carb counting you could always add the kidney beans back in if you wanted to.
As you’ll notice on this site, most of my recipes are imprecise.
That’s because I cook that way – you don’t get 100% the exact same taste every single time but you can (and should) adjust the taste as you go.
If you watch almost any cooking television program, you’ll notice that the recipes give precise quantities but the chefs rarely use scales or measures.
Onion – one medium size, peeled and finely chopped
Oil to fry the onion or if you’re aiming for low fat just use water
2 cloves of garlic, peeled and crushed
4 chilli peppers, finely chopped or 1 teaspoon chilli powder (I buy the extra hot strength as it’s the same price in my local Asian shop and goes further)
About 450 grams (1lb) minced (ground) meat – beef, pork, turkey all work fine
1 teaspoon dried cumin (optional)
1 teaspoon dried oregano (optional)
A 400 gram (16 ounce) can of chopped tomatoes
Salt (optional)
Black pepper
Gently fry the onion in some oil for around 8 to 10 minutes until the onion starts to soften. Stir occasionally to make sure it doesn’t stick or get too brown.
Towards the end of the onion cooking time, add in the pressed garlic, chopped chillies, meat and seasoning.
Stir until the meat has lost its redness.
Add in the tinned tomatoes (you can chop up some regular tomatoes if you prefer) and the seasoning. Stir and bring to the boil.
Gently simmer the chilli con carne – anything from 20 minutes right the way through to about an hour & a half if you’re using a very low heat.
Serve!
Depending on your diet and your appetite, this quantity serves between 2 & 4 people.
Depending on your diet, serve with rice, baked potato, cauliflower rice (low carb alternative to rice), whatever else takes your fancy.
That’s because I cook that way – you don’t get 100% the exact same taste every single time but you can (and should) adjust the taste as you go.
