What’s for dinner? Chilli con Carne

Serves 4

You’ll need: 30ml oil; 2 onions, chopped; 2 cloves garlic, crushed; 1 – 2 green chillies, chopped (to taste); 10ml ground coriander; 5ml chilli flakes (or more to taste); 5ml mixed herbs; 500g beef mince; 1 x 410g can chopped peeled tomatoes; 45ml tomato puree; 30ml sugar; 250ml beef stock; 1 x 410 g can red kidney beans, drained; 1 red or green pepper, chopped; salt & freshly ground black pepper to taste.

To serve: 250ml Lancewood Sour Cream; 250ml Lancewood Cheddar, grated; fresh coriander; extra chillies; 1 x 150g packet salted tortilla corn chips, nachos or Doritos; 4 tortilla wraps; guacamole; corn, pepper and tomato salsa.

For the guacamole: 2 ripe avocados; ½ an onion, finely chopped; 1 clove garlic, crushed; juice of ½ a lime; 1 small chilli, chopped; salt to taste.

For the corn salsa: 125ml whole kernel corn; ½ red or green pepper, chopped; 1 small red or white onion, chopped; 30ml coriander, finely chopped; 1 small chilli, chopped; juice of half a lime.

How to:

Heat the oil and fry the onions until soft. Add the garlic and chilli and fry for 1 minute. Add the coriander, chilli flakes and mixed herbs and fry for another minute. Add the mince and brown. 

Add tomatoes, tomato puree, sugar and stock. Simmer over low heat for 20 – 30 minutes or until most of the liquid has evaporated. Stir in the kidney beans and red or green pepper and simmer for 5 more minutes.

Serve with Lancewood sour cream, grated Lancewood cheddar, coriander, chillies, tortilla corn chips, nachos, Doritos or tortilla wraps, guacamole and corn salsa.

Mash the avocado roughly with a fork and mix with the onion, garlic, lime juice, chilli and salt.

Mix the corn, green pepper, red or white onion, coriander, chilli and lime juice together and serve on the side.

* Recipe & image by Lancewood.