Really easy Chili recipe that the whole family loves
- 1 large onion diced
- pinch salt and pepper
- 1 500g ground beef
- 2 tins heinz baked beans
- 2 packets chili con carne mix i use colmans 1x hot and 1x normal
- 2 large peppers 1x red & 1x green chopped into slices
- 2 medium chilis 1x red & 1 x green cut into tiny slithers
- 1 400g long grain rice i use uncle bens
- 250ml water (for chili con carne mix's)
- Carbohydrate 7.3073 g
- Cholesterol 0 mg
- Fat 0.1769 g
- Fiber 2.03150005698204 g
- Protein 1.1177 g
- Saturated Fat 0.06331 g
- Serving Size 1 1 Serving (120g)
- Sodium 3.96 mg
- Sugar 5.27579994301796 g
- Trans Fat 0.04494 g
- Calories 31 calories
Step-by-step
- Brown off the minced beef in a large Wok.
- Season with a little Salt and Pepper.
- Add the diced onion.
- Add the Peppers and the chilis.
- Open both tins of baked beans and mix it all together.
- Pour the Chili Con Carne Mix into a jug and mix with 250ml of water (or whatever quantity your packets say).
- Pour the Chilli Con Carne Mix in and stir to mix all together.
- Just leave on a very low heat on hob for 35-45 mins stirring frequently.
- Prepare Rice in time for chili being fully cooked and serve.
Operating under strict budget constraints often demands pantry staples that stretch proteins without sacrificing texture. Baked beans introduce a starchy sauce that thickens the braise naturally as it simmers over 35 to 45 minutes on low heat. Ground beef provides the primary fat and protein base, requiring thorough browning in a wide wok to develop fond before aromatics enter the pan. Cooking meat until deep mahogany requires high initial heat, but dropping the burner immediately upon adding the onions prevents acrid burning. Bell peppers and fresh chillies release moisture during the simmer, balancing the dense sauce.
Adapting for Dietary Needs and Equipment Constraints
Modifying this dish for varied dietary requirements is straightforward. Ground beef swaps directly for textured vegetable protein or finely minced mushrooms at a 1:1 ratio if avoiding red meat entirely. Gluten sensitivities require checking spice packet labels closely, as wheat flour frequently acts as a thickener in commercial seasoning blends. Woks distribute heat rapidly across curved surfaces, yet a heavy cast-iron Dutch oven functions identically if residential stovetops lack high-output burners. Stirring frequently prevents scorching at the base of the pan as the bean starches reduce.
- Stir every five minutes during the 45-minute simmer to distribute the thickening bean sauce evenly.
- Adjust heat downward if sputtering exceeds moderate bubbling, preventing the bottom from burning before the meat tenderizes.
- Cool leftovers completely within two hours before transferring them to airtight containers for refrigerator storage up to three days.
