2 tbsp NOMU Extra Virgin Olive Oil
1 onion, finely chopped
1 red pepper, finely diced
2 cloves garlic, minced
1 tbsp NOMU Spanish Rub
1 tsp NOMU Spicy Chilli Grinder
500g beef mince
2 tbsp tomato paste
400g tinned chopped tomatoes
1 tbsp NOMU Beef Stock stirred into 500ml hot water
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
Heat the Olive Oil in a large saucepan and sauté the onion until translucent. Add the red pepper 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.
Stir in the tomato paste, chopped tomatoes and prepared 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 and 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.
2 tbsp NOMU Extra Virgin Olive Oil
1 onion, finely chopped
1 red pepper, finely diced
2 cloves garlic, minced
1 tbsp NOMU Spanish Rub
1 tsp NOMU Spicy Chilli Grinder
500g beef mince
2 tbsp tomato paste
400g tinned chopped tomatoes
1 tbsp NOMU Beef Stock stirred into 500ml hot water
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
Heat the Olive Oil in a large saucepan and sauté the onion until translucent. Add the red pepper 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.
Stir in the tomato paste, chopped tomatoes and prepared 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 and 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
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