Wednesday 20 May 2015

Kankun Chilli Con Carne

Kankun Chilli Con Carne

  • 2 Tbsp olive oil
  • 2 Onions chopped
  • 1 Large red pepper chopped
  • 2 Garlic cloves minced
  • 1kg lean beef mince
  • 2x400g cans chopped tomatoes
  • 2x400g cans red kidney beans (rinsed and drained)
  • 1 Tsp ground cumin
  • 1 Tsp ground coriander
  • 1 Bottle of Kankun Chipotle Sauce
  • 1 Beef stock cube
  • Salt & Pepper
  • 1 Large bunch coriander leaves, roughly chopped

 Method :-
Heat the oil in a large heavy-based saucepan with a lid and fry the onion, pepper and garlic until softened.  Increase the heat and add the mince, cooking quickly until browned and breaking down any chunks of meat with a wooden spoon.  Once browned, drain off any excess fat, stir in the tomatoes, bottle of Kankun chipotle sauce, cumin, coriander and crumble in the stock cube.  Season well with salt & pepper and add some water to loosen the dish up.  Bring to a simmer, cover with a lid and cook over a gentle heat for about 50 minutes, stirring occasionally until the mixture is rich and thickened.  Add the kidney beans and fresh coriander, cook for a further 10 minutes uncovered.  Serve with rice, guacamole, sour cream and green salad.

Recipe courtesy of Kankun Sauce

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