A low-carb Mexican favourite without blowing the budget.
Ingredients
- 1 tablespoon olive oil
- 1kg-piece gravy beef, cut into quarters
- 2 brown onions, finely chopped
- 2 garlic cloves, finely chopped
- 1 large green capsicum, deseeded, finely chopped
- 2 x 400g cans diced tomatoes
- 500ml (2 cups) Massel beef stock
- 1/2 cup chopped fresh coriander
- 2 teaspoons ground cumin
- 2 teaspoons dried oregano
- 1 teaspoon ground cloves
- 1-2 teaspoons dried chilli flakes
- 1 cinnamon stick
- Coarsely grated vintage cheddar, to serve
- Finely chopped tomato, to serve
- Finely chopped red onion, to serve
- Mashed avocado, to serve
- Sour cream, to serve
- Flour tortillas, to serve
Method
- Step 1Heat oil in a pan over medium-high heat. Add half the beef and cook for 3-4 minutes each side. Set aside. Repeat with remaining beef. Reduce heat to medium. Add onion, garlic and capsicum and cook, stirring, for 6-8 minutes.
- Step 2Return beef to the pan with the tomato, stock, coriander, cumin, oregano, cloves, chilli and cinnamon. Bring to the boil. Reduce heat to low and cook, covered, for 2 hours.
- Step 3Use tongs to transfer the beef to a plate. Use 2 forks to shred the meat.
- Step 4Bring the tomato mixture to the boil. Cook, uncovered, for 10 minutes. Add beef and cook for 2 minutes. Remove from heat. Season with salt and pepper.
- Step 5Divide chilli among serving bowls and top with cheddar, tomato, onion, avocado and sour cream. Serve with tortillas.
- High protein
- Low carb
- Low kilojoule
- Lower gi
Nutrition
1948 kj
Energy
20g
Fat Total
6g
Saturated Fat
6g
Fibre
56g
Protein
155mg
Cholesterol
593.68mg
Sodium
10g
Carbs (sugar)
13g
Carbs (total)
All nutrition values are per serve
Notes
You can freeze this recipe at the end of step 4. Thaw overnight in the fridge. Reheat in a saucepan over low heat and continue from step 5.
- Author: Gemma Purcell
- Image credit: Chris Court & Steve Brown
- Publication: Australian Good Taste
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