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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