- Preparation time
- 30 mins
- Cooking time
- 30 mins
- Difficulty
- Moderate
- Serves
- 4 people
- Meal course
- Dinner
- Posted by
- Posted on
- July 18, 2017
- 1 cup
- Sour Cream (optional)
- 100 grams
- Long Grain Rice
- 100 grams
- Grated Cheddar Cheese
- 4
- Soft Tortilla Wraps
- 2 tsp
- Marmite
- 1 tsp
- Paprika
- 1 tsp
- Ground cumin
- 1
- Red Chili
- 2 tsp
- Dried Chipotle Chilli Flakes
- 1
- Bell Pepper
- 600 grams
- Tomatoes, chopped
- 1 can
- Red Kidney Beans (400g)
- 500 grams
- Minced Beef
- 1
- Garlic cloves, crushed
- 1 tbspn
- Oil
We’re highlighting some of our favourite recipes from our friends and family. Enjoy!
This is a recipe I have tweaked and perfected over the years. After being frequently disappointed with the flavour of chilli con carne sachets and jars, I decided to give it a go myself. I have tried many variations of spices and seasonings and this has now become a firm favourite with friends and family. The recipe can easily be modified if that fiery kick isn’t your thing or served with rice or nachos as opposed to a burrito. For a larger serving, simply double the ingredient amounts.
- Start by cutting the bell pepper into strips and finely chopping the red chilli.
- Heat up the oil and fry the garlic for two minutes in a large saucepan, frying pan or wok - preferably one with a lid. Add the mince, continuously stirring to make sure it is broken into little bits. Cook until there is no pink left in the mince then carefully drain off the excess fat.
- Add the pepper, tomatoes, kidney beans, water, chipotle chilli, chilli, paprika, cumin, marmite and also add salt and pepper to taste. Give it a good stir, coating the mince in the sauce and blending the ingredients and spices.
- Bring to the boil while stirring, then turn down the heat to a low simmer, cover with a lid and cook for about an hour, stirring occasionally until the mixture reaches the desired consistency. (add more water if required)
- Cook the rice, ensuring it is ready at the same time as the chilli con carne.
- Spoon a quarter of the chilli con carne along the middle of an open tortilla wrap, add a layer of cooked rice and add a sprinkling of cheese. Fold one end of the wrap over and roll from the middle, creating an open top burrito.
- OPTIONAL – At this stage you can either serve the burrito as it is, with a dollop of sour cream or complete the next step.
- Place each burrito side by side, fold down on a baking tray. Sprinkle the top of each burrito with grated cheese. Cook in the oven for 10 minutes on 220 degrees or place under a hot grill for a few minutes. (check regularly and remove when cheese has the desired appearance.
- Serve and enjoy!
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