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Quick, easy and super tasty, you can easily whip up this dish from pantry items, starting with an Old El Paso Chili Mix. This recipe starts with the packet directions and adds a little bit of Crosley magic.
Serves 2-3
Serves 2-3
Ingredients
Ingredients
Equipment Required
Equipment Required
Chili -
1 tablespoon olive oil
2 medium onions, finely chopped
500g lean beef mince
1 Old El Paso Spice Mix for Chili (36g)
400g can tomatoes
400g can kidney beans, drained and rinsed
2 teaspoons Vittoria Dark Chocochino drinking chocolate
1/2 cup fresh coriander, chopped
To serve -
White corn tortilla chips
Sour cream
1 large fry pan
Strainer
Method
Method
Heat oil in pan and cook onion until soft, then set aside
Brown beef for 5 minutes, drain off excess liquid, then sprinkle over Spice Mix and stir through
Pour in tomatoes and simmer, uncovered, for 15 minutes
Meanwhile, heat tortillas in oven (according to packet instructions)
Just prior to serving , add coriander, chocolate powder and a can of drained kidney beans to the mix. Stir through.
Serve beef and chili beans, with tortillas and sour cream
Notes
Notes
Key Word Search Tags
Key Word Search Tags
Mexican, pantry items
Other Options
Other Options
If you don't have dark drinking chocolate in the pantry, substitute with a couple of squares of dark chocolate. You will need to stir it through for longer, prior to serving, to give the chocolate time to melt.
Add a diced avocado on the side at serving time, for added richness and freshness.
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