Smoky Steak Chilli With Salsa
Round Up The Hordes For A Bowl Of Hunger-Busting Cowboy-Style Chilli
Ready In About 2 Hours 35 Minutes
Low-Calorie Cooking Spray
800g Braising Steak, Visible Fat Removed, Cut Into Bite-Size Chunks
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2 Large Onions, Finely Chopped
4 Garlic Cloves, Crushed
2 Medium-Hot Green Chillies, Deseeded And Finely Chopped
2 Large Red Peppers, Deseeded And Diced
1 Tbsp Ground Cumin
1 Tbsp Smoked Paprika
400g Can Cherry Tomatoes
600ml Hot Beef Stock
2 Tsp Dried Oregano
400g Can Black Beans, Drained And Rinsed
100g Plain Quark
Pinch Of Smoked Paprika
3 Vine-Ripened Tomatoes, Deseeded And Roughly Chopped
1 Small Red Onion, Finely Chopped
1 Green Chilli, Deseeded And Finely Chopped
½ Small Pack Fresh Coriander, Roughly Chopped
Juice Of ½ Lime, Plus Wedges
1 Spray a large, non-stick frying pan with low-calorie cooking spray and place over a high heat. Brown the beef in batches, then transfer to a plate and set aside.
2 Add the onions, garlic, chillies, peppers and a splash of water to the frying pan, then reduce the heat to low and cook for 10 minutes, or until soft. Stir in the cumin and paprika and cook for a further minute.
3 Return the beef to the pan with the cherry tomatoes, stock and oregano, and season. Bring to a simmer and cook, uncovered, for 2 hours, or until the liquid has reduced and the beef is tender.
4 Stir through the beans and simmer for a further 5 minutes to heat through. Meanwhile, put the quark in a small bowl and sprinkle over the paprika. Mix together the tomatoes, red onion, chilli, coriander and lime juice in another bowl. Serve the chilli topped with a spoonful of the salsa, a dollop of the quark and with lime wedges for squeezing over.
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