Chilli con carne
Chilli con carne
3T extra virgin olive oil
600g Beef and Lamb Frikkadels
4 cloves, garlic, finely chopped
1T ground cumin
2t ground coriander
1T cayenne pepper
1 X 400g diced tomatoes with herbs
1 X 400g 3 bean mix
For the charred corn salsa
2T extra virgin olive oil
4 Supersweet sweetcorn
2 spring onion stalks, thinly sliced
1 red chili, thinly sliced
salt and freshly ground black pepper to taste
1 lemon, zested and juiced
4T freshly chopped coriander to garnish
For the roasted green chilli guacamole: mash together
3 jalapeno chillis, roasted in the oven
3 cloves of garlic, roasted
1 lemon or lime, zested and juiced
3 – 4 avocados, flesh removed
Salt and freshly ground black pepper to taste
Fresh coriander to taste
Toasted whole wheat wraps to serve
Sour cream to serve
Heat the oil over a medium heat. Break up the meatballs and add to the pan, frying until golden and crisp. You might need to do this in batches to prevent the meat stewing.
Add the garlic and spices and cook for about 2 minutes or until the garlic is cooked and the spices are toasted. Reduce the heat to low.
Add the tinned tomatoes and gently stir through the mixture along with the beans. Allow the chilli to slowly stew with the lid on.
For the charred corn salsa.
Heat the oil over a medium heat before adding the corn which has been removed from the meilie. Slowly cook while tossing the corn until it begins to char. Add the spring onion, chilli and season lightly with salt and freshly ground black pepper.
Add the lemon zest and juice of the lemon and take off the heat, finishing with a sprinkling of coriander. Serve the salsa with the chilli, guacamole and toasted wraps, finished with sour cream.