Tex-Mex chilli con carne with beans

Less suited for dinner.

Beef chilli with kidney beans and tomatoes.

Menu portion66 min804.5 kcal per menu portion

Main course · 4 servings · Quantities for the whole recipe (4 servings).

Display quantities

Dice onion and pepper into 1 cm pieces and finely chop garlic.
Heat oil to 175 °C in a wide pot. Fry onion and pepper for 4 minutes, then add garlic, cumin and cayenne for 2 minutes.
Add beef in two batches and break up each batch for 4 minutes until no pink meat remains.
Stir in tomatoes, beans, water and salt. Bring to a gentle simmer and cook uncovered at 90 °C for 35 minutes until sauce coats the beans.
Take off the heat and rest chilli for 5 minutes, then divide into four bowls.

Menu components

Nutrition, allergens and calories are for the default choice – the first alternative of every slot.

Contains none of the 14 main allergens.

Derived from ingredients – check the package label.

Nutrition per menu portion

A dash means the value is unknown, not zero.

Nutrition, allergens and calories are for the default choice – the first alternative of every slot.

Energy from macronutrients

Share of energy from protein, fat and carbohydrate (4 / 9 / 4 kcal per g), not share by weight.

Salt is calculated from sodium (g salt = mg sodium × 2.5 / 1000) and includes sodium from all ingredients.

Nutrition is a calculated estimate, not a laboratory measurement.
The number of servings is an editorial estimate (midpoint of the source range or based on the dish type and energy).
Fibre, saturated fat and sodium of cooked ingredients are estimated from the consumed ingredient amounts; for drained ingredients, sodium is included only where the retained amount is an explicit editorial estimate.
Some process effects could not be resolved in this calculation.
Menu nutrition is the sum of its component recipes, each scaled to one menu portion.