
Chilli Con Carne with Firebird Peri-Peri Salsa
With corn chips? With rice? In tortillas? Have it your way, baby.
Ingredients
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Extra virgin olive oil (or the best olive oil you have on hand)
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500 gm beef mince
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One brown onion, diced 🧅
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Four garlic cloves, minced
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800 gm tinned diced tomatoes 🍅
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400 gm red kidney beans, rinsed
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Firebird Peri-Peri Salsa of your choice (we like it Medium)
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½ tsp salt -
1 tsp cumin
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1 tsp sweet paprika
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½ tsp cayenne pepper (optional)
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Mozzarella, grated, to serve
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Sour cream, to serve
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Jalapeños, to serve (optional)
Method
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Heat your oil in a pan, and fry the onions until they're soft (we'd say about 10 minutes or so).
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Add the beef mince and fry until brown, breaking it up as you go.
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Stir through the tomatoes,
salt, cumin, sweet paprika, and cayenne pepper. -
Drop in the red kidney beans, and reduce on a medium heat for around 20-30 minutes to let those flavours infuse.
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Now the magic happens: add one jar of Firebird Peri-Peri Salsa and stir to combine. 🔥
- Season with salt and pepper (if needed) and serve topped with sour cream, mozzarella, and jalapeños.