This is how Curry Chilli Con Carne can help you in weight loss
Weight administration needs constant efforts. If you're someone trying to shed some extra kilos then it's worthwhile to at all times be on your toes. Watching your calorie intake and likewise sticking to a balanced weight loss program is the secret to an effective weight loss routine. It turns into actually hectic to strike that proper balance between taste and well being and therefore, we need to find an in-between answer where taste meets well being.
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Curry Chilli Con Carne
Curry Chilli Con Carne

Before you jump to Curry Chilli Con Carne recipe, you may want to read this short interesting healthy tips about Coconut Oil Is Actually A Fantastic Product And Can In Addition Be Beneficial For Your Health.

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We hope you got insight from reading it, now let’s go back to curry chilli con carne recipe. You can cook curry chilli con carne using 13 ingredients and 5 steps. Here is how you cook it.

The ingredients needed to make Curry Chilli Con Carne:
  1. You need 500 g Lean Beef Mince
  2. Provide 1 Onion *finely chopped
  3. Take 1 clove Garlic *finely chopped
  4. Take 1 Capsicum *cut to small pieces
  5. Provide 1 tablespoon Canola Oil
  6. Use 1/4-1/2 teaspoon Hot Chilli Powder OR Cayenne Pepper
  7. Use 1-2 tablespoons Curry Powder
  8. Take 2 tablespoons Plain Flour
  9. Get 1 cup Beef Stock *OR 1 cup Water & 1 Beef Stock Cube
  10. Provide 1 Canned Diced Tomatoes *400g
  11. Use 1 Canned Kidney Beans *410g
  12. Take Salt
  13. Get 1-2 teaspoons Garam Masala
Steps to make Curry Chilli Con Carne:
  1. Heat Oil in a large frying pan over medium-high heat, cook Onion, Garlic and Capsicum for a few minutes, add Beef Mince and cook until Beef changes colour.
  2. Add Chilli Powder, Curry Powder and Flour and mix to combine. *Note: Flour is to thicken the sauce. You can add Tomato Paste instead of Flour.
  3. Add Beef Stock and Tomatoes, and stir well. Bring to the boil, then reduce heat and simmer for 10 minutes, stirring occasionally.
  4. Drain the canned Kidney beans and add to the pan. Stir to combine and season with Salt but the amount of Salt depends on the saltiness of the stock and beans. Simmer for 5 to 10 minutes or until the sauce thickens, stirring occasionally as it is easy to get burnt.
  5. Just before remove from heat, add Garam Masala and mix well. Serve with freshly cooked rice. This time, I served with ‘Turmeric Rice’. Find my ‘Turmeric Rice’ recipe at http://www.hirokoliston.com/turmeric-rice/

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