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!

  1. Heat the olive oil in large saucepan. Add the onion and cook, stirring occasionally, for 5 minutes. Add the beefand 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.
  2. 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.
  3. 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.
  4. 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!

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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
  • 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
  • Energy 2675kj 637kcal 32%
  • Fat 20g 29%
  • Saturates 5g 25%
  • Sugars 19g 21%
  • Salt 2.3g 39%

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

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