1 tbsp NOMU Beef Stock
500ml hot water
2 tbsp NOMU Extra Virgin Olive Oil
1 onion, finely chopped
1 red pepper, finely diced
2 garlic cloves, minced
1 tbsp NOMU Spanish Rub
1 tsp NOMU Spicy Chilli Grinder
500g beef mince
2 tbsp tomato paste
400g chopped tomatoes
1 tin red kidney beans, drained and rinsed
1 tsp sugar
NOMU Sea Salt and Black Pepper
To serve:
8 tacos
1 avocado, sliced
1 cup crème fraîche
½ cup fresh coriander
A red or green chilli, sliced
Fresh lime wedges
Prepare the stock by stirring the Beef Stock into 500ml of hot water.
Heat the Olive Oil in a large saucepan and sauté the onion until translucent. Add the red peppers and garlic and fry for another minute.
Add the Spanish Rub and Spicy Chilli Grinder and sauté for a further minute. Add the mince and cook until the liquid has evaporated and the meat has browned nicely.
Add the tomato paste, chopped tomatoes and beef stock. Stir, cover with the lid and cook for 30-45 minutes over low-medium heat. Remove the lid and allow to reduce until thick and delicious.
Add the kidney beans and sugar to taste, then season with Salt & Pepper.
Serve the Chilli Con Carne with oven-toasted tacos, a dollop of crème fraîche and sliced avocado. Garnish with fresh coriander, sliced chilli and wedges of lime.
1 tbsp NOMU Beef Stock
500ml hot water
2 tbsp NOMU Extra Virgin Olive Oil
1 onion, finely chopped
1 red pepper, finely diced
2 garlic cloves, minced
1 tbsp NOMU Spanish Rub
1 tsp NOMU Spicy Chilli Grinder
500g beef mince
2 tbsp tomato paste
400g chopped tomatoes
1 tin red kidney beans, drained and rinsed
1 tsp sugar
NOMU Sea Salt and Black Pepper
To serve:
8 tacos
1 avocado, sliced
1 cup crème fraîche
½ cup fresh coriander
A red or green chilli, sliced
Fresh lime wedges
Prepare the stock by stirring the Beef Stock into 500ml of hot water.
Heat the Olive Oil in a large saucepan and sauté the onion until translucent. Add the red peppers and garlic and fry for another minute.
Add the Spanish Rub and Spicy Chilli Grinder and sauté for a further minute. Add the mince and cook until the liquid has evaporated and the meat has browned nicely.
Add the tomato paste, chopped tomatoes and beef stock. Stir, cover with the lid and cook for 30-45 minutes over low-medium heat. Remove the lid and allow to reduce until thick and delicious.
Add the kidney beans and sugar to taste, then season with Salt & Pepper.
Serve the Chilli Con Carne with oven-toasted tacos, a dollop of crème fraîche and sliced avocado. Garnish with fresh coriander, sliced chilli and wedges of lime.
41 Aviation Crescent, Airport City, 7490,
Cape Town, South Africa
Tel: +27 21 386 2000
General Enquiries: hello@nomu.co.za
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