Chilli Con Carne with Firebird Peri-Peri Salsa - The Melbourne Condiment Company

Chilli Con Carne with Firebird Peri-Peri Salsa

With corn chips? With rice? In tortillas? Have it your way, baby.

Ingredients

  • Extra virgin olive oil (or the best olive oil you have on hand)

  • 500 gm beef mince

  • One brown onion, diced 🧅

  • Four garlic cloves, minced

  • 800 gm tinned diced tomatoes 🍅

  • 400 gm red kidney beans, rinsed

  • Firebird Peri-Peri Salsa of your choice (we like it Medium)

  • ½ tsp salt

  • 1 tsp cumin

  • 1 tsp sweet paprika

  • ½ tsp cayenne pepper (optional)

  • Mozzarella, grated, to serve

  • Sour cream, to serve

  • Jalapeños, to serve (optional)

Method

  1. Heat your oil in a pan, and fry the onions until they're soft (we'd say about 10 minutes or so).

  2. Add the beef mince and fry until brown, breaking it up as you go.

  3. Stir through the tomatoes, salt, cumin, sweet paprika, and cayenne pepper.

  4. Drop in the red kidney beans, and reduce on a medium heat for around 20-30 minutes to let those flavours infuse.

  5. Now the magic happens: add one jar of Firebird Peri-Peri Salsa and stir to combine. 🔥

  6. Season with salt and pepper (if needed) and serve topped with sour cream, mozzarella, and jalapeños.

¡Buen provecho!

… did we mention it goes great in a chilli dog? 🌭

Back to recipes

This recipe features…