Thursday, 14 June 2012

Chili, Chili, Chili

That refers to this dish and our "summer" except the food is hot chili and the weather's just plain nasty

Any one who lives here knows exactly how cold it is today between gale force winds and rain.  Im aware that this country known as 40 shades of green but that only if you get to see beyond the grey haze.  In case your wondering the haze is rain.

So to heat us up on this chili day im making chili with tacos, loaded with cheese and  mango, chili and lime salsa. 

Weightwatchers Propoints per Recipe 30
Weightwatchers Propoints per 8
Serves 4


For the Chili

Spray oil
1 pack of less than 95% fat mince beef
1 red onion sliced
1 red pepper diced
2 chili's finely sliced
1 tsp of chili
1 Tbl of Tomato paste
Half a tsp of cumin
1 tsp of paprika
Salt and Pepper
2 Garlic diced or 1 Tbl of ground garlic
1 Tbl of sugar (i used brown)
1 tsp of Cajun spice
500gm of Passata 
250 of beef stock made with boiling water
1 tin of red kidney beans ( i mash mine a little because i don't like the texture but i love the flavour
1 tsp of dried coriander

8 Taco shells
120gm of grated reduced fat cheese
Shredded iceberg lettuce
4 Tbl of Weightwatchers Salad Cream


Mist a sauce pan with spray oil, over a medium heat add in the onions and chili's and saute for about 4 minutes or until they soften,  Add the mince and the red pepper.  Cook until browned. 

Mix in the tomato paste and stir.  mix in the spices except for the coriander. Stir so that the mince gets coated with the spices and herbs. 

Pour in the passata and the beef stock, stir and turn up the heat so that it boils and then reduce down to a simmer and allow it to simmer until the sauce reduces down.

Preheat the oven to gas mark 5 

Stir in the kidney beans and the coriander. Allow them to warm up for about 6 minutes. 

Place the taco shells in the oven open side down for about 5 minutes. 

Remove from the oven, plate up 2 taco shells per serving, line the bottom of the shells with shredded lettuce,  a quarter of the chili mince.  Add 30g of cheese (roughly 2 measured Tbl) to the chili.  Serve with 1 Tbl of Salad Cream.  Its not sour cream but it goes really well with it.  


Enjoy the Niptuck way, so you don't have too!

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