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Beef Biltong Chilli Con Carne

Beef Biltong Chilli Con Carne
December 5, 2019 The Curators
The Curators
In Recipes

We’ve taken inspiration from Tom Kerridge, and blitzed our Biltong into a classic Chilli Con Carne recipe.

The outcome?

A huge added umami hit, more protein, and the most mouthwatering, comforting Winter warmer we’ve ever cooked! 🌶

Serves 4

503 kcals | 45g Protein

Ingredients:

  • 4 packs of The Curators The Original Beef Biltong
  • 1 onion – sliced
  • 2 tbsp sunflower oil
  • 400g good quality, grass fed, beef mince
  • 1 tbsp cumin seeds
  • 1 tbsp ground coriander
  • 4 tbsp chipotle paste
  • 600ml beef stock
  • 400g can kidney beans in water, drained but not rinsed
  • 2 limes, juiced, 1 zested
  • Cayenne pepper, to taste
  • 100g smoked cheddar cheese, grated
  • sliced chillies, coriander and rice to serve

Method:

  1. Put the biltong into a food processor and blitz into a fine powder. Tip this into a bowl and set aside.
  2. Add the onion to a dry saucepan and cook over a low heat for about 30 mins until very dark and soft – add a little oil if needed to stop it burning.
  3. Whilst the onion is cooking, heat 2 tbsp oil in a wide pan and break in the mince. Cook on a low heat for 30 mins – it will release lots of liquid, which needs to evaporate, then eventually it will sizzle in its own fat. If the pan becomes too dry, drizzle in a little more oil. Towards the end of the cooking time, stir the mince until it becomes speckled with crisp brown bits.
  4. Mix in the cumin, coriander and chipotle paste, then stir in the stock, bring to a simmer and cook for 10 mins.
  5. Tip the caramelised onions into the food processor and blitz into a smooth paste. Add the onion purée to the chilli along with most of the biltong and the beans.
  6. Stir and simmer for 20 mins until rich and thick. Season with the lime juice and cayenne, and keep on a low heat for a few mins more.
  7. Ladle the chilli into a bowl and sprinkle over the cheese, the remaining biltong, and sliced chillis. Finish with the lime zest and coriander leaves.

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Adapted from BBC Good Food