OVER THE NEXT WEE WHILE WE ARE GOING TO BE PUTTING UP SOME OLDER VIDEOS AS WELL AS NEW ONES; TO HELP GIVE SOME INSPIRATION WHILST MANY OF US ARE BEING ADVISED TO SOCIALLY ISOLATE DUE TO COVID-19, HERE IS THE 3rd ONE.
A family favourite, Chilli Con Carne is traditionally served with rice, for a change why not try it served in a warmed wrap with a cheese sauce over the top.
Chilli Con Carne
serves 4
- 1 pkt wraps
- 500g mince
- 2 onions diced
- 3 cloves garlic crushed or 3 tsp garlic granules
- 1 tin of chopped tomatoes
- 2 tbls tomato purée
- 1-2 tsp chilli
- 1 tsp cumin
- 1 tsp coriander powder
- 2 bay leaves
- 1/2 tsp of oregano
- 1 beef stock cube
- 200 mls water
- 1 tin of kidney beans drained
- salt and pepper to taste
For the cheese sauce
- salt and pepper to taste
- 200g strong chedder
- 25g butter
- 2 dsp cornflour
- 350 mls milk
- Heat a little oil in a large saucepan, add the onion and fry for 5mins
- Add the mince and brown
- Once all the mince is browned, add the garlic, chilli, cumin and coriander, mix until everything is coated and gently fry for 1 or 2 minutes
- Add the tomatoes, tomato purée, bay leaves and oregano, stir through
- Add the kidney beans
- In a separate jug pour 200mls of boiling water over the stock cube and mix until melted.
- Add to the chilli, bring to the boil and cook for 45 minutes, stirring often to stop the chilli from sticking.
- Check the taste and add salt and pepper as desired, if a little sour add, 1/2tsp sugar at a time until you have the taste you like.
- If you feel the sauce is a little thin, cook for a further 10 mins without a lid.
Sauce
- In a medium sized pot put the butter, cornflour and milk
- Bring to the boil slowly stirring all the time
- Remove from the heat once bubbling and add the cheese, holding back enough to sprinkle over your wraps when finished.
- Add salt and pepper to taste.
- Heat the wraps according to instruction, I do two at a time in the microwave for 25 seconds
- Compile you wraps by adding chilli along the one edge of a wrap around 2″ thickness, roll it up, repeat with the second wrap, pour over the cheese sauce and sprinkle black pepper and cheese over the top to finish
- Serve and enjoy
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Delicious will surely try this out
Chilli Conk, as it’s know in our house, also works very well with Quorn – for non- meat eaters. Honest, it does!