Chunky Chilli Con Carne

 Chunky Chilli Con Carne

From the kitchen of  MARIAG

servings |  4
estimated Points® per serving | 7

750g/1lb10oz lean braising/stewing steak
2tsp olive oil
1 large onion, sliced
2-4 crushed garlic cloves
1tbsp plain flour
425ml tomato juice
400g tinned tomatoes
1-2 tbsp sweet chilli sauce
1tsp ground cumin
425g tin red kidney beans, drained
½ tsp dried oregano
1-2 tbsp chopped fresh parsley
salt & pepper
chopped fresh herbs to garnish
TO SERVE: boiled rice

1- Cut the beef into 2cm cubes. Heat oil in wok/frying pan and fry beef until well sealed. Remove from pan
2- Add onion & garlic to pan and cook until slightly browned. Stir in the flour and cook for 1-2 minutes. Stir in the tomato juice and tomatoes and bring to the boil. Replace the beef and add the chilli sauce, cumin and seasoning. Cover and on ½ heat, leave to simmer for 30 mins, stirring occasionally.
3- Stir in the beans, oregao, parsley and season to taste. Cook again for further 15 mins, still on ½ heat.

Serve with boiled rice. Add extra points for rice. Very filling meal