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Chilli Con Carne Recipe for Farmer's Choice

A rich, flavoursome recipe using our British grass fed beef

SAVE £2.93

recipe-chilliconcarne

Easy Shopper Packs

Minced Steak - Free Range 1000g (2.200 lb)  x 1
Minced Pork - Free Range 500g (1.100 lb)  x 2
Tomatoes: Classic Vine Pack(6) (Pack(6)) x 2
Onions Pack(3) (Pack(3)) x 1
Garlic: Provence Large  Item (Item) x 1
Coriander 25g Pack  x 1
Chillies Pack(4) (Pack(4)) x 1
Quickes Buttery Cheddar 250g  x 1

Individual Price £34.85

Pack Price £31.92

SAVE £2.93

Step By Step - Instructions

1. I usually cook the meat separately first. This way you can break it all up while it cooks so there are no big pieces.
2. Fry the meat and set aside in a bowl while you make the chilli.
3. To cook the sauce, start by making your achiote paste. Grind 2 tablespoons of achiote seeds to a fine powder using a pestle and mortar or spice grinder.
4. Add the garlic and peppadew chillies and blend into a paste. You may need to add a little water.
5. Now fry the onions in the olive oil until soft and translucent.
6. Add the achiote paste to the onions and stir it all up.
7. Add the green chillies and about 400ml of the chopped tomatoes.
8. Fry for a further minute and then remove from the pan and blend with a large bunch of coriander until smooth.
9. Return this smooth onion mixture to the pan and cook over medium high heat for another couple of minutes.
10. Throw in the bay leaves and the rest of the chopped tomatoes along with the ground spices and chipotle paste.
11. Then toss in a couple handfuls of corn chips.
12. Stir this all up. The corn chips will break down and become part of the sauce.
13. Add the meat, beans and two large handfuls of Cheddar cheese and stir to combine.
14. Allow to simmer over low heat for about an hour or longer.
15. Season with salt and pepper to taste and serve over rice, with tortillas or on its own topped with sour cream, grated cheese and fresh coriander

Full Ingredients List

1kg (2 lbs.) Minced beef
1kg (2 lbs.) Minced pork
3 tablespoons olive oil
3 onions - finely chopped
3 (or more) green chillies such as jalapenos.
12 peppadew chillies
12 cloves garlic
1 tablespoon chilli powder (more or less to taste)
1 tablespoons smoked hot paprika
2 tablespoons ground cumin
1200ml chopped tomatoes
1 large bunch of fresh coriander
2 bay leaves
500g cooked pinto beans with some of the cooking broth
2 handfuls grated sharp Cheddar cheese

Recipe Infomation

Prep Time: 10 Minutes

Cooking Time: 100 Minutes

Temp: Gas mark 5, 190C (375F)

Level: Moderate

Serves: 6

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View Minced Steak - Free Range

Minced Steak - Free Range

View Minced Pork - Free Range

Minced Pork - Free Range

View Tomatoes: Classic Vine

Tomatoes: Classic Vine

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Onions

View Garlic: Provence Large

Garlic: Provence Large

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Coriander

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Chillies

View Quickes Buttery Cheddar

Quickes Buttery Cheddar

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