Chilli con carne Recipe

The Eat Out Woolworths Restaurant of The Year All the Eat Out star restaurants Eat Out judging process

Join our community

Write reviews, comment on stories and enter competitions.
Sign up as a user
List your restaurant

Create and manage a listing for your restaurant.
Sign up as a restaurant
Claim your restaurant

Manage an existing listing.
Claim your restaurant

Get the latest restaurant and food news delivered to your inbox every week!

@eatout_southafrica

Chilli con carne

“Nutritious and delicious” takes on a new meaning with this recipe from 'Best of Eating for Sustained Energy', a new book from Gabi Steenkamp. Serve the spicy meal with mini pita breads.

Serves: 10

beans

Mexican

spicy

Ingredients

5 ml olive oil

2 peeled and chopped medium onions

2 seeded and chopped red, yellow or green peppers

2 peeled and crushed cloves garlic

500 g extra-lean beef mince or ostrich or game mince

1 T ground coriander

1 t ground cinnamon

2 t cumin seeds

1/2 t dried oreganum

1/2 t dried mixed herbs

3 T chopped fresh parsley

4–5 t chilli powder or flakes

A pinch of salt

Freshly ground black pepper

65g can tomato paste

100 ml water

1 and a half 410g cans baked beans in tomato sauce

6–10 mini pita breads

Method

Heat the oil in a large saucepan and gently fry the onions, peppers and garlic, stirring continuously, until the onions are transparent. Add the meat and fry until browned. Add the spices, herbs, chilli, salt and freshly ground black pepper to taste. Stir in the tomato paste and water, and simmer for 20 minutes. Stir occasionally. Add the baked beans and heat through.

Serve in two mini pita breads per person. Split the mini pitas and overfill with chilli con carne, add a salad with a low-oil dressing and you have a balanced meal. (Alternatively, serve with rice and salad.)

Recipe extracted from Best of Eating for Sustained Energy by Gabi Steenkamp and Liesbet Delport. (Published by Tafelberg.)