Chili Con Carne Stuffed Tomatoes

Chili Con Carne Tomatoes（チリコンカントマト）

I hollowed out tomatoes, stuffed them with chili con carne, and baked them in the oven.

I make a lot of chili con carne and freeze it, and then use it in hot dogs, pasta, gratin, curry, etc.

In the summer, Mos Burger sells spicy naan. I like that menu, and in the summer I crave spicy chili con carne.

I like spicy food, so I eat it with lots of Tabasco sauce.

This recipe is perfect for summer, when tomatoes are cheap. (You can substitute bell peppers or eggplant for the tomatoes.)

For the mince, use beef or a mix of pork and beef for a juicy and delicious dish. If you want to keep the calories down, use minced chicken.

It’s easy, so give it a try.

What is Chili Con Carne?

Chili con carne is a spicy stew that originates in Mexico and contains chili peppers, meat, tomatoes, and beans.

The type of meat and other ingredients varies depending on the region and personal preferences.

By the way, carne is the Spanish word for “meat.” “con” seems to have the meaning of “together.”

As the name suggests, chili con carne requires meat, while a similar dish called chili beans may not contain carne.

NUTRITION FACTS

289 kcal　Protein 21.8g Fat 15.5g Carbs 17.7g Salt Equivalent 1.6g

INGREDIENTS (3SERVINGS)

Beef and pork mince (225g)
Garlic (4g)
Salt (2g)
Pepper (appropriate amount)
Sugar (2g)
Cajun spices (2g)
Mixed beans (115g)
Ketchup (45g)
Chilli pepper (appropriate amount)
3 Tomatoes
Cheese (15g)

COOKING INSTRUCTIONS

① Hollow out the inside of the tomato. Don’t scrape off too much of the flesh as it will lose its shape.

② Slice the garlic.

③ Fry the minced meat and garlic. ※ Wipe off any excess fat that comes out while frying. A lot of fat comes out, so I use an oil-absorbing sponge that I use when deep-frying.

④ Add salt, pepper, sugar, Cajun spices, mixed beans, ketchup, and chili peppers and fry.

⑤ Stuff the cooled chili con carne inside the tomato.

⑥ Bake in a preheated oven at 230 degrees for 15 minutes.

⑦ Place cheese on top and return the baking sheet to the oven, allowing the residual heat to melt the cheese.

Tips: The amount of filling you can stuff into the tomato will vary greatly depending on its size. Tomatoes release moisture, so they are not suitable for making in advance. Let’s eat while it’s still warm(*ˊᵕˋ)♡‧₊

naokoan

I’m Naoko. After graduating from a registered dietitian training school, I am working as a registered dietitian at a hospital in Japan. I love to cook and eat delicious food. I make recipes with calorie counting. The reason why all the ingredients are written as “g” is to accurately calculate calories. I am especially good at cooking with pressure cookers and ovens. I would like to introduce the recipe to foreigners who are interested in Japanese food. So I started writing Japanese home cooking recipes on my blog in English. 大学卒業後、管理栄養士として病院で勤務しています。レシピはカロリー計算を出来るだけ正確に行いたいので“g”で表記しています。日本の家庭料理のレシピを英語で紹介しています。圧力鍋とオーブンを使う料理が得意です。日本食・和食に興味を持ってもらえたら嬉しいです。よろしくお願いします(*ˊᵕˋ)♡‧₊