Chilli Con Carne
Ingredients
| Ingredients | Qty | |
| Beef Mince | 700 g | |
| Onions | 2 large | |
| Kashmiri chilli powder | 1 tbspn | |
| Garlic cloves | 5 | |
| Cumin (zeera) | 1 tbspn | |
| Red kidney beans | 200g | |
| Red chillis | 5 | |
| Salt | 1 tbspn | |
| Oil for meat | 3 tbspn | |
| Dipitt Pasta sauce | 1 bottle | |
| Dipitt Chipotle sauce | 2 tbspn | |
| Oregano | for flavour | |
| Coriander | for garnish | |
| Flour | 300g | |
| Makai ka atta | 200g | |
| Water | 250g | |
| Oil for tortilla | 30g | |
Key Products
Method:
- Presoak red kidney beans a night before and cook in salt water the next day.
- Add flour, 30 g oil, makai ka aata and water in a bowl and knead the dough
- Prepare the chilli base by roughly chopping all the ingredients (garlic, grind cumin,chillis)
- Mix all the ingredients to create a paste.
- In a wok, addd some oil and start browning your meat. Once it has completed, set it aside.
- Sautee the onions until soft then add your chilli paste.
- For an additional chilli flavour, add dipitt chipotle sauce. Add Dipitt’s pasta sauce instead of tomatoes.
- Add the meat back into your sauce with your precooked beans
- Top it up with water and let it simmer so everything stews well (almost an hour)
- Make the rotis while the stew is cooking
- Serve the chilli in a dish, topped with sour cream and garnished with coriander, with a side of rotis.