Time to cook about 35-40 mins
15mlsp (1tbsp) Oil
1 Large onion, sliced and chopped
500g (1.1lb) Lean minced pork
2 Garlic cloves, peeled and chopped
1 Red pepper, deseeded and sliced
15mlsp (1tbsp) Mild chilli powder
5mlsp (1tsp) Paprika
5mlsp (1tsp) Ground cumin
300ml (1/2 pint) Pork stock
400g Can chopped tomatoes
25ml (1/2tsp) Dried marjoram
5mlsp (1tsp) Sugar (optional, to taste)
2 x 15mlsp (2tbsp) Tomato purée
300g (approx) Can red kidney
1. Add the oil and fry the chopped onions for a few minutes, put the lean pork mince in a large non-stick wok or saucepan fry for 4-6 minutes, until browned.
2. Add the garlic, red pepper, chilli powder, paprika and cumin, stir well and leave to cook for 5 minutes, stir occasionally.
3. Pour the stock into the mince mixture. Add the can of chopped tomatoes plus the dried marjoram and sugar (if required). Add tomato purée and stir well, simmering gently for 10 minutes.
4. Add the kidney beans and stir well bringing to the boil again, then gently simmer without the lid for a further 10-15 minutes, adding a little more water if it looks too dry. Check the chilli flavour and season if required, with salt and black pepper.
5. Place tortilla crisps in a large flat serving bowl, pour the chilli mince over the top and sprinkle with the grated cheese.
Energy 1013kJ/242cal Fat 14g, of which Saturates 2g Carbohydrates 5.5g, of which Sugars 3.7g Salt 3.8g Protein 6.7g
- For a quicker version just add a 500g approx. jar of chilli con carne sauce to the cooked
- pork mince, plus the 300g can of red kidney beans and sliced red pepper.
- Also if you want a lower calorie option choose light Tortilla crisps or use toasted pittas instead
- The Chilli may also be served on jacket potatoes or with rice or pasta.