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Lancewood Chilli Con Carne
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Lancewood Chilli Con Carne

Ingredients

Mince:

30 ml oil
2 onion(s) , chopped
2 garlic clove(s) , crushed
1 green chilli(es) , chopped
10 ml ground coriander
5 ml chilli flakes  or more to taste
5 ml mixed herbs
500 g beef mince
410 g canned chopped peeled tomatoes
45 ml tomato purée
30 ml sugar
250 ml beef stock
410 g canned red kidney beans , drained
1 red pepper(s)  or green pepper(s), chopped
salt & freshly ground black pepper  to taste

To serve:

250 ml LANCEWOOD® Sour Cream
250 ml LANCEWOOD® Cheddar , grated
fresh coriander
chilli(es)
150 g tortilla corn chips
4 tortilla wraps

Guacamole:

2 ripe avocados
1 onion(s) , half finely chopped
1 garlic clove(s) , crushed
1 lime , juice of half the lime
1 small chilli(es) , chopped
salt  to taste

Corn salsa:

125 ml whole kernel corn
1 red pepper(s)  or green pepper(s), half the pepper chopped
1 small red onion(s)  or white onion(s), chopped
30 ml fresh coriander , finely chopped
1 small chilli(es) , chopped
lime , other half of the lime juice

Method

Mince:
Heat the oil and fry the onions until soft. Add the garlic and chillies 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 minutes.

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

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

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

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