Pulled Beef Chilli con Carne

Did someone say one-pot wonder, please?
1,761 Reviews
Cals 591 · Prot 43 · Carbs 58 · Fat 20
Quick & Easy
Low-Carb
Calorie smart
Try Hello Chef Now
20 min
Pulled Beef Chilli con Carne
Did someone say one-pot wonder, please?
1,761 Reviews
Cals 591 · Prot 43 · Carbs 58 · Fat 20
Quick & Easy
Low-Carb
Calorie smart
Try Hello Chef Now
Download PDF
Ingredients
Number of People:
Chilli
Pulled beef
200 Grams
Brown onion
0.5 Piece
Garlic cloves
2 Piece
Red pepper
1 Piece
Red kidney beans
240 Grams
Sweet corn kernels
145 Grams
Vegetable oil
1 Tbsp
Salt
0.5 Tsp
Cumin powder
2 Grams
Chipotle powder
2 Grams
Smoked paprika powder
2 Grams
Tomato paste
30 Grams
Tomato passata
200 Grams
Honey
15 Grams
Sriracha sauce
7 Grams
Water
150 ML
Beef stock cube
1 Piece
Black pepper
0.5 Tsp
Lime
1 Piece
Toppings
Fresh coriander
15 Grams
Sour cream 4*
60 Grams

Allergens

*4 Milk
Due to production methods, we cannot guarantee our products are completely free from any allergen such as Peanuts, Tree Nuts, Sesame Seeds, Milk, Egg, Fish, Crustaceans, Molluscs, Soya, Wheat, Gluten, Lupin, Mustard, Sulphur dioxide and Celery.

Before you start

Please wash your hands and rinse all fresh fruits and vegetables prior to cooking.

Instructions

Prep

1 Prep

Peel and finely chop the onion. Peel and mince the garlic. De-seed and finely chop the pepper. Drain and rinse the kidney beans and sweet corn.
Fry

2 Fry

Heat a large pan or pot over a medium heat with a drizzle of oil. Once hot, add the onion and pepper with a pinch of salt and cook for 5-6 min or until softened. Add the garlic, cumin, chipotle (spicy!), smoked paprika and tomato paste. Fry for 2 min further.
Simmer

3 Simmer

Add the pulled beef, tomato passata, honey, sriracha (spicy!), measured water, stock cube, drained kidney beans, sweet corn, salt and pepper. Cover with a lid, reduce the heat to low and simmer for 10 min, stirring occasionally. If the stew thickens too much, add a splash of water.
Serve

4 Serve

Finely chop the coriander leaves. Stir half of them through the chilli along with the juice of the lime. Divide the chilli among bowls. Top with the sour cream. Garnish with the remaining coriander.
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