Holy Moly Chilli Beef – Syn Free*

This last week, I’ve been using Hello Fresh as my source of food shopping for myself and the Mrs. For those that are unaware, it’s a service where you get meal kits for a number of days, including recipes, and all measured ingredients. All you need to do is chop, assemble and cook. Certainly takes the stress out of your weekly food shop & preparation.

The recipes are near enough Slimming World friendly and, with a couple of small changes, you can incorporate the recipes right into your meal plans.

One of these recipes was the Holy Moly Chilli Beef. Now, I normally like my spicy food to bite me back but, this chilli is actually extremely mild by all counts. Instead, it has all the flavour of being spicy but, without a huge kick. If you’re not a huge spice lover, then it’s still worth a try.

The Guacamole in this recipe does, however, contain syns. It is completely optional though. Avocado’s are particularly costly in syns. If you do choose to include it, then it’s half an avocado per person, so would be 7 syns.

I had it with my serving and, it was quite a game-changer. I’ll just need to be a little more cautious for the rest of the day!

Holy Moly Chilli Beef – Syn Free*

Course Main Course
Cuisine American
Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes

Ingredients

  • 6 medium Potatoes
  • 1 Onion
  • 1 Red Pepper
  • 500 g Beef Mince (5%)
  • 2 Carrots
  • 1 tin Chopped Tomatoes
  • 3 Beef Stock Cubes
  • 1 bunch Fresh Coriander
  • 60 g Cheddar Cheese
  • 50 ml Water
  • ¼ tsp Ground Cumin
  • ¼ tsp Paprika
  • ¼ tsp Salt
  • ¼ tsp Black Pepper
  • ¼ tsp GarlIc Powder
  • ¼ tsp Chilli Powder
  • ¼ tsp Onion Powder
  • ¼ tsp Thyme
  • ¼ tsp All Spice
  • ¼ tsp Cayenne Pepper
  • ¼ tsp Oregano

For the optional Guacamole

  • 2 Avocados
  • 1 Lime

Instructions

  1. Pre-heat the oven to 200°c. Chop the potatoes into 2cm cubes (there's no need to peel them). Put the potatoes into a bowl and spray with fry-light and add a sprinkle of salt. Toss the potatoes to coat evenly. Place the potatoes onto a baking tray and bake until golden and crispy (around 25-30 minutes).

  2. In the meantime, remove the core and seeds from the pepper. Chop the onion and pepper into small pieces. Remove the ends from the carrots and grate.

  3. Spray a large frying pan / wok with fry-light. Brown the mince for around 4-5 minutes. Add the onion and pepper and stir for around another 5 minutes, until the vegetables have softened. Stir in the grated carrot.

  4. Stir the spices into the beef, then add the chopped tomatoes, water and stock cubes. Bring back to the boil, then reduce the heat and simmer for around 15 minutes, until there is almost no liquid left.

  5. Optional – Make the Guacamole. Slice through the middle of the Avacado, around the stone, then twist to separate the two halves. Remove the stone and scoop the avacado into a bowl. Add the juice from the lime and a pinch of salt and pepper. Mash the avacado with a fork until smooth.

  6. One the sauce has thickened, place a layer of potatoes onto a plate, cover with chilli sauce and add some grated cheese. Optionally serve with a dollop of Guacamole

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