Another weekday family favourite and easily adapted from the Low-carb Bolognese recipe from before, of which I usually make a big batch and then split it in half. One half can be enjoyed as Bolognese, the other adapted for Chilli con Carne.
For the Chilli you'll need
Enough for however many you're feeding, I cook for 2.
Main ingredients
- Minced beef, 450g
- Onion, 1 roughly chopped
- Mushrooms, 200g optional
- Tomatoes, 1x tin
Store cupboard
- Garlic, 1-2 cloves grated or minced
- Dried oregano, 1-2 tsp
- Ground cumin, 1 tsp
- Ground coriander, 1 tsp
- Paprika, ½-1 tsp
- Chilli flakes, ½-1 tsp
- Tomato puree, 1 tbsp - optional
For the coriander rice
- Cauliflower, 1 x grated
- Onion, ½ finely chopped
- Fresh coriander, optional
What to do
- Gently fry the onion in some olive oil. Add the mince in small batches and brown it off (medium/high heat). Add sliced mushrooms and cook through for about 5 mins.
- Use the 'Fajita Spice Mix' if you have any left over from that recipe. If not, add to the beef mix: 1-2 tsp oregano, 1 tsp ground cumin, 1 tsp ground coriander, ½-1 tsp paprika, ½-1 tsp chilli flakes and some grated fresh garlic or a tsp garlic granules. Fry off for 3 or 4 minutes and mix everything well.
- Turn the heat down and add a tin of tomatoes or some roughly chopped fresh ones. You can add a tbsp of tomato purée too if you like. Mix well and simmer for 20-30 minutes - the longer the better.
- Meanwhile, soften/ caramelise some onion or shallot in a little olive oil. Grate some raw cauliflower (I grate the whole thing, stalk and all), add to the onion mix and gently warm through. Stir in a the coriander just before serving.
- Time to serve up! This meal can be served with some grated cheddar, a dollop of sour cream and some jalapeños if you want an additional kick of chilli. Enjoy!
