Chilli Con Carne on Cobb Cooker
Serves 8
Ingredients:
§ 500 g Beef Mince
§ 2 cans of Kidney Beans,
drained
§ 2 cans of chopped Tomatoes
§ A 50 g sachet of Tomato
Paste
§ Olive Oil, for
frying
§ 2 Onions, finely
chopped
§ 4 cloves of Garlic,
finely chopped
§ 2 Red Peppers,
diced, with seeds and stalks removed
§ 1 Carrot, grated
§ A pinch of Paprika
§ A pinch of Ground Cumin
§ A big pinch of Chilli
powder, or chopped fresh chillies
§ A pinch of ground Coriander
§ 30ml Vinegar
§ Juice of 1 Lemon
§ A pinch of Sugar,
to taste
§ Salt and Black Pepper,
to taste
§ Sour Cream or Full Fat
Plain Yogurt, to serve
§ Fresh Coriander, to
serve
§ Corn Chips, to
serve
Directions:
1. Prepare and light
your COBB with 1 Cobble Stone.
2. Place the frying
dish and the dome lid on your COBB and let it heat up for at least 5 minutes. Heat
the oil in the frying dish.
3. Add the onions and
garlic and fry for 10 minutes with the lid on until the onions are soft and
translucent.
4. Mix the cumin,
coriander, paprika and chilli into the mince and add to the onions in the pan,
stir, making sure to break up any lumps.
5. Fry for about 10
minutes, stirring occasionally.
6. Keep the lid on to
maintain a high temperature.
7. Add the carrot and
red pepper and fry for another 5 minutes (lid off).
8. Pop in the
tomatoes, tomato paste, beans, vinegar, lemon, sugar, salt and pepper. Stir to
combine and add more seasoning to taste. Bring the mixture to the boil, then
cook for about 20-30 minutes (lid off), stirring every now and then to make
sure it doesn’t burn on the bottom.
9. Remove from the COBB
and serve straight from the pan with sour cream or full fat plain yoghurt and
fresh coriander.
PS
– The dish does not need them, but serving it with nachos chips adds great
texture and a slightly more hands on approach to eating this fabulous dish!
Recipe
Compliments of Cobb Global
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