Ay Caramba … Mexican Feast

Spring got confused again … it was finally here and I abandoned my soup challenge as it was too warm and summery for soup. Then we got to Friday and Spring decided to become wintery again, and I decided it was time for a hot bowl of chili instead of soup.

I like to cook my own kidney beans which requires a bit of planning. I usually cook a large portion and then freeze them down in small containers so I have some ready for whenever I need them. Or simply just buy canned kidney beans!

Beans and pulses are usually not a part of a low carb diet but I don’t eat chili every day and once in awhile it is ok.

Kidney Beans


500 grammes of kidney beans

2 onions (cut into quarters)
4-6 cloves of garlic
2 bay leaves
2 stock cubes
2 tbsp olive oil

Soak dried kidney beans for at least eight hours before draining and rinsing the beans (discard the soaking water). To cook, place the soaked kidney beans in a pan and cover with a fresh change of cold water, then bring to the boil. Add stock cubes and olive oil. The beans must boil for 10 minutes to destroy the toxin. After this, add onion, garlic and bayleaf, and simmer until cooked (approximately 45 to 60 minutes). If the centre is still hard and white after this time, they require more cooking. Rinse the beans and remove the onions, garlic and bay leaf.

Tip: Do not add salt when cooking kidney beans, as it toughens their skins.

Slow cooked Chilli Con Carne

1 kg diced beef
2 medium onion or 1 large
2 chillies
2 cloves of garlic
olive oil
2 tbsp of tomato paste

400 grams of cooked kidney beans

1-2 tsp of ground cumin
1-2 tsp of paprika
20 grams of dark chocolate
dried chili if not hot enough
salt and pepper to taste

Fry diced onions and chillies in the oil until soft, add crushed garlic and fry for 1-2 minutes. Add the diced beef and let it brown while stirring. Add the tomato paste and add water until the meat is covered. Leave to simmer for about one hour, stir occasionally and if necessary add more water – it should reduce but not be dry. Add the spices, chocolate and the beans and leave to simmer until meat is tender, probably one more hour. You should be able to pull the meat apart with a fork, or even better with a spoon …. Enjoy, I most certainly did!

I served the chill with guacamole, ‘tortilias’ (made with pofiber – recipe will be posted later), and a salad.

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