One of my favourite dishes growing up as a kid was Chilli Con Carne. My mum used to make it all the time until my brother decided he didn’t like beans so then it was relegated to nights when he wasn’t around or on special occasions like my birthday when I got to choose what I wanted for dinner.
Mum’s recipe was based on one in this ratty old cookbook called The Australian Way of Cooking but over time she’s adapted it to her own. She likes is really liquidy and thick so the rice soaks up all of those beautiful juices.
Fast forward a decade or so and it’s still one of my favourite meals. I still make it like mum does, nice and liquidy, but kidney beans aren’t exactly low in carb so I just didn’t include them in this batch.
1 onion, finely diced
2 cloves of garlic, crushed
2 tins of diced tomatoes
1 cup of beef stock (note: I use way more than 1 cup. I keep pouring until the mince is covered by about 1 cm)
3tbs tomato paste
Chilli flakes to taste
1/4tsp oregano (note: I double this because I love the flavour of oregano)
Salt & pepper to taste
450g red kidney beans (for a keto version simply omit the beans)
Put the pot on medium heat and add a glug of olive oil.
Sweat off the garlic and the onion and then brown the mince. Add the diced tomato, stock, tomato paste , spices and salt and pepper.
Reduce the heat and simmer for 30 minutes.
Rinse the kidney beans and add them to the meat mixture. Cover and simmer for a further 30 minutes, stirring occasionally.
Serve over rice, with avocado, cheese and sour cream.
Nutritional info (this approx and will vary based on which ingredients you use):
Calories: 191, Carbs: 11gm, Fat: 7gm, Protein: 21gms, Sugar: 7gms