We’ve taken inspiration from Tom Kerridge, and blitzed our Biltong into a classic Chilli Con Carne recipe.
A huge added umami hit, more protein, and the most mouthwatering, comforting Winter warmer we’ve ever cooked! 🌶
503 kcals | 45g Protein
- 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
- Put the biltong into a food processor and blitz into a fine powder. Tip this into a bowl and set aside.
- 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.
- 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.
- Mix in the cumin, coriander and chipotle paste, then stir in the stock, bring to a simmer and cook for 10 mins.
- 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.
- 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.
- 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