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Chilli con Carne


Dec 2nd 2011, 11:56

Serves 6. Chilli con carne is wonderfully versatile. Serve it with nachos, tortillas, or pasta – even on top of a slice of bread. Add extra fresh chilli if you prefer more burn.

What you’ll need:

20ml olive oil
2 onions, chopped
2 carrots, chopped
2 celery sticks, chopped
1 sweet pepper, chopped
1kg mince
5ml cinnamon
5ml cumin
100ml Rhodes Tomato Purée
410g Rhodes Tomato, Mexican Style
5ml honey
410g Rhodes Baked Beans in Tomato Sauce
410g canned red kidney beans, drained and washed
200ml water
Salt and freshly ground black pepper
Soft tortillas, guacamole and fresh coriander leaves to serve

Heat the oil in a large pan and fry the onions, carrots, celery and sweet pepper until soft and fragrant. Add the mince and fry for about 5 minutes. Season with salt and pepper. Add the cinnamon, cumin, Rhodes Tomato Purée, Rhodes Tomato Mexican Style and honey. Stir until well mixed and reduce the heat. Simmer for about 30 minutes and add the Rhodes Baked Beans, red kidney beans and water. Simmer for 10 minutes further. Heat the tortillas for a couple of minutes and serve the chilli con carne with the heated tortillas, guacamole and fresh coriander leaves.

Useful Tips
Use Rhodes Chakalaka instead of Rhodes Tomato, Mexican Style for that ‘extra hotness’.
If you prefer not to use canned beans, soak dry beans before cooking them without salt until done. 

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