PocketAthleteJoin the waitlistBeef & kidney bean chilli
- Calories
- 984
- Protein
- 73g
- Carbs
- 132g
- Fat
- 14g
Dinner · about 45 minutes · one serving
What you need
- ·200g beef mince (5% fat)
- ·250g red kidney beans
- ·85g basmati rice
- ·300g chopped tomatoes
- ·120g onions
- ·10g ground spices (cumin, paprika, turmeric)
- ·12g garlic
- ·8g red chillies
Method
- 1Mince browned in batches in a dry pan. Crowding it steams the meat, and a chilli made from grey mince tastes of nothing however long you cook it.
- 2Onion, garlic and chilli after, then the spices for a full minute in the dry heat — spices need frying, not stewing.
- 3Tomatoes and beans in, then thirty minutes at the barest simmer with the lid off.
- 4It is ready when a spoon dragged through the middle leaves a channel that stays open.
- 5Rice underneath.
Kidney beans rather than black beans, and thirty minutes rather than fifteen. The difference between a good chilli and an average one is entirely time, and it costs nothing.
Worth knowing: Kidney beans rather than black beans, and thirty minutes rather than fifteen. The difference between a good chilli and an average one is entirely time, and it costs nothing.
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