Chunky Beef Chilli
Keto Fitness Club
Egg Free / Nut Free / Dairy Free
As with all chilli dishes, adjust the seasonings to your taste. The longer you leave the dish to simmer gently, the more tender and full of flavour it will be.
Makes 4 portions - each portion contains:
372 Calories / 7.4g Carbs / 35.7g Protein / 22.3g Fat
40ml Olive Oil or Animal Fat
80g Shallots or Leeks
600g Diced Beef
80g Red Pepper
1 Beef Stock Cube in 200ml boiling water (if you're using a slow cooker, leave the stock cube as it is - see instructions at the end of the method) or homemade beef stock
400g (1 tin) Chopped Tomatoes or Passata
1 Medium Hot Chilli or 1/2 tsp Chilli Flakes
2 tsp Garam Masala
1/2 tsp Ground Cumin
Optional: 100g Soured Cream
Heat the oil in a large pan or wok over a medium heat. Dice or slice the shallots and add them to the pan. Fry for 2-3 minutes until soft (not brown).
Turn the heat to high and add the diced beef. Cook on high until the beef has been browned on all sides.
Slice or dice the aubergine and pepper and add these to the pan. Cook for 1-2 minutes on a high heat.
Add the beef stock and bring back to boil.
Stir in the chopped tomatoes and spices, return to boil, then reduce the heat to allow the dish to simmer for 45-60 minutes.
Season and stir in the soured cream when ready to serve.
In a slow cooker:
Follow steps 1-3 and then transfer to your slow cooker. Crumble a stock cube over the dish without the water and add the tomatoes and spices. Allow to cook for 6-8 hours on low. Season and add the soured cream when ready to serve.
Nutrition per serving
Calories 372, Carbs (net) 7.4 grams, Protein 35.7 grams, Fat 22.3 grams