Morning everyone and thanks for coming back to read some more of my blog 🙂
Today as ever is Tasty Tuesday but before start with that I just wanted to point out
So another Tasty Tuesday is upon us and what do I have for you today? Well as the days are drawing in and the temperatures are dropping (well, they’re dropping here in the U.K at least 😉 ) I have decided that we need something warming and filling and not much else does warm and filling better than a Chilli Con Carne!
So then! How do we make it?
Well listen up and I shall show you.
- Olive Oil
- 1 Onion large and finely chopped
- 1 Red Pepper chopped
- 5 Large Button Mushrooms sliced
- 2 Garlic Cloves peeled and chopped
- 12gms Hot Chilli Powder
- Paprika – 1 Teaspoon
- Ground Cumin – 1 Teaspoon
- 500g Lean Minced Beef
- 300mls Beef Stock
- Can Chopped Tomatoes and Garlic
- Dried Marjoram – ½ Teaspoon
- Dark Chocolate – 2 Squares
- Tomato Purée – 2 Teaspoons
- Can Red Kidney Beans
- Soured Cream and Seasoning to taste
- Basmati Rice
Chop the Onion into small pieces along with the Garlic Cloves, Mushrooms and Red Pepper.
Heat some oil in a large pan and when it is just about to smoke, add the Onions and start them softening.
Once the Onions are softened add the Pepper, the Mushrooms and the Garlic.
Followed by the Chilli Powder, Cumin and Paprika.
Stir in well and then add the Minced Beef being sure to break it up into small pieces as it browns.
Next mix up the Beef Stock and add to the Mince along with the ½ teaspoon of Dried Marjoram, the tin of Chopped Tomatoes and Garlic and the 2 teaspoons of Tomato Puree
Stir the mixture well and then leave to simmer for approximately 30 minutes as the Chilli starts to thicken and the mince becomes moist.
Finally, pour the contents of the can of Kidney Beans into a sieve and rinse thoroughly with fresh water before adding to the Chilli.
Add the 2 squares of dark chocolate.
Place a fitted lid on the pan and allow to simmer on a low heat for a further 20 minutes, stirring occasionally to prevent sticking.
Finally, leave the Chilli to stand and cool as the flavours mingle and the overall texture improves.
When it’s time to eat, cook some Basmati rice, reheat the required portion of Chilli in a pan, add to the rice and add a dollop of Soured Cream to taste if required.
FOOD DIARY:Sunday 20th September 2015
|Qty||Measure||Food||Calories (gr)||Protein (gr)||Carbs (gr)||Fat (gr)|
|1||Small||Lean Bacon Rasher||122||26||0||17.5|
|1||75gms||Rye Bread Toasted||143||3.7||36.2||1.1|
|1||100gms||Baby Pearl Potatoes||79||1.7||16.1||0.3|
|1||90gms||Barnsley Lamb Chop||250||15.84||0.1||20.84|
|1||100gms||Chestnut Mushrooms in Piri Piri and Chilli Sauce||35||2.5||5||0.25|
|1||45gms||Chilli and Almond Fiery Pesto||106||2||2.5||9.3|
|2||19gms||Hobnobs – Chocolate Coated||184||2.6||22.8||8.8|
|Water||3||500mls||Mineral Water Sparkling and Still||0||0||0||0|
The food from Sunday was pretty good in a wholesome sense although when the calories are counted and the fats allowed for I have to say that things start to fall apart in my good food argument. However, consider my argument when I add I was also lucky enough to have walked a good distance and burnt off some calories, things don’t really look as bleak as they could I suppose…
We are getting back on track this week with the food so please do watch my diary for the coming week for some marked improvements.
So yesterday there was a trip to the gym and a walk with the dog however it was all done for the camera’s due to the fact that these parts of the day were filmed for the latest update of my weight loss story on the BBC South Today program. This meant that although there was very little hardcore exercise there was little bit of walking because of the running around throughout the day. This gave the Jawbone Up2 a reading of over 4000 steps which wasn’t bad considering the fact I have no skin on my heels!
Stay out of the fridge.