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easy chilli con carne taco bowl by larderlove

Easy Beef Chilli Con Carne Taco Bowl

Karon Grieve
A super easy and tasty chilli con carne as a beef stew taco bowl with all the trimmings and only 2 ingredient tacos too
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Prep Time 15 minutes
Cook Time 1 hour 40 minutes
Total Time 1 hour 55 minutes
Course Main Course
Cuisine Mexican
Servings 4 people
Calories 667 kcal

Ingredients
 

  • 500 g beef stewing beef cut into cubes
  • 1 tsp flour with a pinch of salt and pepper added
  • 4 tbsp olive oil
  • 1 onion diced
  • 1 carrot diced
  • 1 stick celery diced
  • 2 cloves garlic minced
  • 1 chilli minced
  • 20 g dark chocolate
  • 400 g tinned tomatoes + 1 can of water
  • 1 tsp ground cumin
  • 1 tsp dried oregano
  • 1/2 tsp salt
  • 400 g canned kidney beans drained and rinsed

For the Tacos

  • 6 tbsp Greek yogurt
  • 6 tbsp self raising flour
  • 1/2 tsp garlic powder optional
  • 1 pinch salt
Metric - US Customary

Instructions
 

  • Preheat oven to 180C
  • Mix the beef with the seasoned flour then add this to a pan that contains half of the olive oil and is already hot, you want to sear the beef on all sides then remove from pan and set aside
  • add remaining oil to the pan and saute the onions for 5 minutes then add the carrot, celery, garlic and chilli and saute for another 5 minutes
  • Pour in the tinned tomatoes (plus the water), oregano, cumin and chocolate and add the beef back to the pan and stir well before popping into the oven for at least 1 1/2 hours or until the beef is tender
  • 10 minutes before you want to serve the chilli add the drained beans and stir again
  • season with extra salt and pepper to taste

To make the tacos

  • mix together the Greek yogurt and self raising flour in a bowl to form a dough
  • add seasonings if you want to
  • flour your surface and pull off pieces and roll out into rough circles about 15cm
  • heat a frying pan without any sort of fat and dry fry the tacos till just going golden on each side, it just takes a couple of minutes

serving instructions

  • boil up rice to serve with your chilli con carne taco bowl
  • add a sliced avocado, sour cream, some sliced peppers and sweetcorn and salsa

Notes

Chilli will keep in the fridge for a few days and can be frozen too

Nutrition

Calories: 667kcalCarbohydrates: 40gProtein: 33gFat: 42gSaturated Fat: 13gPolyunsaturated Fat: 3gMonounsaturated Fat: 22gTrans Fat: 2gCholesterol: 90mgSodium: 804mgPotassium: 1146mgFiber: 10gSugar: 11gVitamin A: 2933IUVitamin C: 30mgCalcium: 148mgIron: 7mg
My Top Tips*Always read the full recipe first. *Assemble all your ingredients and everything you need before you start. *For baking check the size of tins I'm using as this makes a big difference to your cakes. * I use medium sized eggs unless otherwise stated. * I use extra virgin olive oil unless otherwise stated. * I use unsalted butter unless otherwise stated. * Check out My Preserving Kit!
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