Mexican Beef Chilli – 8sp

This recipe may look a bit daunting as it takes quite a long time to cook however its actually very easy to prepare and once in the oven, can basically be left to cook until its perfect. The smells coming out of the kitchen while it was in the oven were incredible too. This would be a great meal for a dinner party as everything can just be whacked in the middle of the table and everything can be prepared in advance. I whipped up a 0sp salsa and a fresh guacamole to go with it and I have to say, it was one of the nicest things I’ve tasted in ages. The chilli itself is only 8sp per person so you can treat yourself with a mixture of the accompaniments.

Serving Suggestions

I serve with 0pp salsa, a dollop of guacamole (3sp), a tbsp of half fat sour cream (1sp) and a very small portion of rice (40g) and that was enough for me. My OH had it with both rice and a wrap and made himself what can only be described as’ the nicest burrito he has ever tasted’. You could also have it with taco shells (2sp each) and a nice green salad.

Ingredients

Serves 8 = 7sp on BLUE and PURPLE  and 8sp on GREEN

800g beef brisket, raw

2 x red onions, finely chopped

4 x garlic cloves, minced

2 x fresh red chillies, finely chopped

2 or three red/yellow peppers, deseeded and roughly chopped

30 g fresh coriander, stalks removed and separated, everything chopped

2 tsp each ground cumin, chilli powder, smoked paprika, paprika, ground cinnamon

1/2 tsp cayenne pepper and chilli flakes

2 fresh bay leaves

2 x 400 g tins of chopped tomatoes

1 x 400 g tin of cannellini beans

2 tbsp tomato puree

2 beef stock cube

Method

Preheat the oven to 170c.

Pop the onions, garlic, chillies, pepper and coriander stalks into a large casserole pan on a medium heat, spray with 1kal and cook for five minutes. Then add all the spices and the bay leaves and cook for another 15 minutes, stirring regularly, and adding a splash or two of water to stop it sticking, if needed.

Next tip in the tinned tomatoes and two tins worth of water, the tomato puree and crumbled stock cubes and bring to the boil. Rub the meat all over with salt and pepper and then pop the meat into the sauce. Cover with a lid, then transfer to the oven to cook for four hours, stirring halfway and adding a good splash of water to loosen, if needed.

Twenty minutes before the end of cooking, take two forks and pull the meat apart in the pan. Then drain the cannellini beans and stir through, adding a little more water if the chilli looks a bit dry.

Season the chilli again and then stir through a handful of the coriander leaves.

Serve in any way you fancy from my suggestions above or let me know if you do anything different!

For the salsa – 0pp!

Large handful fresh coriander leaves, chopped

1 green pepper, deseeded finely diced

4 spring onions, finely chopped

200g cherry tomatoes, finely diced (or two large tomatoes, minced)

Splash of white wine vinegar

1 chilli, deseeded and finely chopped

Juice of half a lime

To make the salsa

Mix the pepper, spring onions, cherry tomatoes, chilli and coriander leaves in a large bowl. Season and then add a swig of white wine vinegar and the juice of half a lime. Combine well and voila!

For the guacamole – serves 8 = 3sp each or serves 4 = 5sp each

1 large ripe tomato, pulverised to a pulp

2 ripe avocados (155g each)

Juice 1 large lime

A handful coriander, leaves and stalks chopped, plus a few leaves, roughly chopped, to serve

1 small red onion, finely chopped

1 chilli, red or green, deseeded and finely chopped

To make the guacamole

Pop the pulverised tomatoes into a large bowl. Then, halve and stone the avocados (saving a stone) and use a spoon to scoop out the flesh into the bowl with the tomato.

Tip all the other ingredients into the bowl, then season with salt and pepper. Use a fork to roughly mash everything together.

If not serving straight away, sit a stone in the guacamole (this helps to stop it going brown), cover with cling film and chill until needed.

Enjoy!