Today I felt like having low fat chili con carne for dinner. I used to use the "pre-packed" mix before, but then I discovered that doing without it is not a big deal anyway.
Chili con carne is not really a Mexican dish, you know? It's more of a "gringo" thing, just like "nachos" and other American creations.
Just the same, I love it!
1 x 425 g can kidney beans
4 cups of water
1 Tbsp olive oil
2 chopped onions
1 green capsicum (bell pepper)
1/2 kg (1 lb) lean ground (minced) beef
1 x 425 g can of tomatoes
1 x 140 g can of tomato pasta
1 Tbsp minced garlic
1 Tbsp cider vinegar
1 tsp dried oregano
1 tsp cumin
1/2 tsp ground black pepper
1 bay leaf
1 Tbsp chili powder
This is what you do
If your minced beef is frozen, nuke it for 5 minutes on high in your microwave, and then heat a spoon of oil in a frying pan and fry the onion and capsicum till they both go tender.
Add the meat and stir till it goes brown (not burnt), and drain the fat.
Add the beans and the rest of the ingredients, and bring to a boil. Then simmer for about 1/2 hour, stirring every now and then.
Serve your chili con carne immediately with steamed rice.
You could add an extra touch to make your chili con carne even more delicious: Add a couple of tablespoons of low fat ricotta cheese, or lite sour cream, and you'll be in "gringo" heaven!