Bean Chilli

This hearty beef and bean hotpot is delicious as part of a Mexican feast.

The ingredient of Bean Chilli

• 2 onions finely chopped
• 2 garlic cloves chopped
• 1 long red chilli seeds removed chopped
• 3 slices pancetta or rindless bacon chopped
• 2 tbsp olive oil
• 1 tsp chilli powder
• 1 tsp ground cumin
• 500g beef chuck steak trimmed of fat and sinew finely diced
• 200g jar sun dried tomato paste
• 700ml tomato passata
• 1 1 2 cups 375ml massel beef stock
• 1 cinnamon stick
• 2 bay leaves
• 800g canned red kidney beans drained

The Instruction of bean chilli

• preheat the oven to 150u00b0c
• place onions garlic chilli and pancetta in food processor and process until finely chopped heat oil in a large ovenproof casserole add onion mixture and fry over medium heat 2 3 minutes or until onions soften
• add chilli and cumin and fry for 1 minute increase heat to high then add beef and brown all over add tomato paste passata stock cinnamon and bay leaves season with salt and pepper and bring to the boil cover with a lid and place in the oven for 1 1 2 hours add beans and return to the oven covered for a further 30 minutes
• serve on rice with the salsa guacamole sour cream tortillas and cornbread

Nutritions of Bean Chilli

fatContent: 500 944 calories
saturatedFatContent: 19 grams fat
carbohydrateContent: 5 grams saturated fat
sugarContent: 36 grams carbohydrates
fibreContent: 16 grams sugar
proteinContent: n a
cholesterolContent: 43 grams protein
sodiumContent: 81 milligrams cholesterol

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