Chunky chilli con carne burritos recipe

  • Serves 4
  • 15 mins to prepare and 2 hrs 10 mins to cook
  • 637 calories / serving
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A delicious one-pot smoky, chunky chilli con carne, made with diced casserole steak, topped with crisp lettuce, soured-cream, salsa and guacamole and wrapped up in a flour tortilla. This hearty dish can be cooked over a campfire and is sure to result in lots of happy campers!

Heat the olive oil in large saucepan. Add the onion and cook, stirring occasionally, for 5 minutes. Add the beef and cook over a high heat for 3-5 minutes, until sealed and starting to brown. Add the garlic, chilli powder and paprika and fry, stirring continuously, for 1 minute.

Add the chopped tomatoes, tomato purée, beef stock and sugar. Season with freshly ground black pepper. Cover and simmer, stirring occasionally, for 1 hour 30 minutes.

Stir through the pepper and kidney beans. Cover and simmer, stirring occasionally, for a further 30 minutes. The sauce should be quite thick – remove the lid for the final 10 minutes to thicken, if necessary.

Meanwhile, warm the tortillas on the campfire grill, barbecue or in a low oven and spoon the chilli along the middle, add a little shredded lettuce and the Tex Mex sauces, fold the ends inwards and wrap to secure. Better still allow campers to build their own!

See more Summer recipes

For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home and view the full Food safety at home video. 

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  • Ingredients

  • 1 tbsp olive oil
  • 1 onion, chopped
  • 1 x 450g pack diced beef casserole steak, larger pieces cut in half to make 1cm squares
  • 2 garlic cloves, crushed
  • 1 tsp hot chilli powder
  • 2 tsp smoked paprika
  • 1 x 400g tin chopped tomatoes
  • 2 tbsp tomato purée
  • 1 beef stock cube dissolved in 200ml boiling water
  • 1 tbsp dark brown sugar
  • 1 red pepper, seeded and roughly chopped
  • 1 x 400g tin kidney beans in water, drained
  • 6 large flour tortillas
  • 2 shredded little gem lettuce, to serve
  • 1 x 210g pack Tex Mex Selection (hot salsa, soured cream & chive and guacamole), to serve
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  • Energy 2677kj 637kcal 32%
  • Fat 20.2g 29%
  • Saturates 5g 25%
  • Sugars 18.7g 21%
  • Salt 2.3g 39%

of the reference intake
Carbohydrate 79.9g Protein 39g Fibre 12.6g


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