Pulled Beef Chilli

More leftovers for dinner tonight. Using the pulled beef from last night, I added tinned tomatoes, passata, kidney beans, cooked leeks, red pepper, yellow pepper and onions; chopped red chilli, cumin powder, oregano and garlic. 

 

I was going to serve it with twice cooked jacket potatoes, but we'd been out for the afternoon and got back so late I wanted something quick and easy. If I have to wait too long for dinner in the evening when I am hungry, it becomes a bit of a danger area for me for snacking. There are times when you can wait, and times when you need instant gratification. 

 

The jacket potatoes can wait until later this week - there is plenty of leftover chilli (leftover of the leftovers) to go inside the potatoes, so that's another easy meal sorted. 

 

Chilli Con Carne

Comfort food at its best. You can make this as spicy or not as you wish. I often add an extra onion in to my savoury dishes, that way I am sure to get my superfree as well as make the meat go further. 

 

Serves 2

Syn Free on Extra Easy

200g extra lean minced beef

2 onions, chopped

1 green pepper, chopped

sml tin red kidney beans

400g tin of tomatoes

1 tube tomato purée

1 tsp chilli flakes

2 tsp cumin seeds

2 tsp oregano

1 tsp garlic powder

1 tsp sweetener

2 tsp bouillon powder

Fry the beef in Fry Light with the onions and green pepper until the vegetables are soft and the beef browned. Meanwhile grind the chilli flakes, cumin seeds and oregano in a spice grinder and mix with the garlic powder. Add the tomatoes, purée, chilli powder, kidney beans, bouillon powder and sweetener to the meat and onions. Simmer for a few minutes until well mixed and heated through. Taste and adjust seasoning if necessary. Serve with boiled rice.