Spanish for ‘chilli with meat’, you know this dish is going to bring the spice if the Spanish decided to mention the heat factor before the meat in the name, Chef! Fresh chilli is added to a base of silky onion, NOMU Rub, beef stock, meaty kidney beans, browned lamb, tangy tomato & a smoky BBQ sauce. Served with dollops of sour cream to balance the heat and crispy poppadoms to scoop up every last bite.
Serving guide
Choose your portion size.
START THE SAUCE
Place a pot over medium-high heat with a drizzle of oil. When hot, fry the Onion in the pot and fry until soft and lightly golden, 4-5 minutes (shifting occasionally). Add the mince and work quickly to break it up as it starts to cook. Fry until browned, 3-4 minutes (shifting occasionally). Add the NOMU rub and the chilli (to taste) and fry until fragrant, 1-2 minutes. Mix in the cooked chopped tomato, the stock, and 200ml [400ml]|#7DA0D7 of water. Simmer until thickened and the lamb is tender, 15-20 minutes. In the final 1-2 minutes, mix in the beans, and the BBQ sauce. Remove from the heat, add a sweetener (to taste) and season.
POP IN THE Poppadoms
Place a clean pan over medium-high heat with enough oil to cover the base. When hot, shallow fry the Poppadoms one at a time, about 30 seconds per side. As soon as the poppadom starts to curl, use tongs to flip it over. Keep flipping until golden and puffed up. Alternatively, heat the poppadoms in the microwave until crispy, 1-2 minutes.
A CULINARY TRIUMPH
Pile up the chilli con carne. Dollop over the sour cream. Sprinkle over the parsley and any remaining chilli (to taste). Side with the Poppadoms. Well done, Chef!
START THE SAUCE
Place a pot over medium-high heat with a drizzle of oil. When hot, fry the Onion in the pot and fry until soft and lightly golden, 4-5 minutes (shifting occasionally). Add the mince and work quickly to break it up as it starts to cook. Fry until browned, 3-4 minutes (shifting occasionally). Add the NOMU rub and the chilli (to taste) and fry until fragrant, 1-2 minutes. Mix in the cooked chopped tomato, the stock, and 200ml [400ml]|#7DA0D7 of water. Simmer until thickened and the lamb is tender, 15-20 minutes. In the final 1-2 minutes, mix in the beans, and the BBQ sauce. Remove from the heat, add a sweetener (to taste) and season.
POP IN THE Poppadoms
Place a clean pan over medium-high heat with enough oil to cover the base. When hot, shallow fry the Poppadoms one at a time, about 30 seconds per side. As soon as the poppadom starts to curl, use tongs to flip it over. Keep flipping until golden and puffed up. Alternatively, heat the poppadoms in the microwave until crispy, 1-2 minutes.
A CULINARY TRIUMPH
Pile up the chilli con carne. Dollop over the sour cream. Sprinkle over the parsley and any remaining chilli (to taste). Side with the Poppadoms. Well done, Chef!
START THE SAUCE
Place a pot over medium-high heat with a drizzle of oil. When hot, fry the Onion in the pot and fry until soft and lightly golden, 5-6 minutes (shifting occasionally). Add the mince and work quickly to break it up as it starts to cook. Fry until browned, 5-6 minutes (shifting occasionally). Add the NOMU rub and the chilli (to taste) and fry until fragrant, 1-2 minutes. Mix in the cooked chopped tomato, the stock, and 600ml [800ml]|#7DA0D7 of water. Simmer until thickened and the lamb is tender, 20-25 minutes. In the final 1-2 minutes, mix in the beans, and the BBQ sauce. Remove from the heat, add a sweetener (to taste) and season.
POP IN THE Poppadoms
Place a clean pan over medium-high heat with enough oil to cover the base. When hot, shallow fry the Poppadoms one at a time, about 30 seconds per side. As soon as the poppadom starts to curl, use tongs to flip it over. Keep flipping until golden and puffed up. Alternatively, heat the poppadoms in the microwave until crispy, 1-2 minutes.
A CULINARY TRIUMPH
Pile up the chilli con carne. Dollop over the sour cream. Sprinkle over the parsley and any remaining chilli (to taste). Side with the Poppadoms. Well done, Chef!
START THE SAUCE
Place a pot over medium-high heat with a drizzle of oil. When hot, fry the Onion in the pot and fry until soft and lightly golden, 5-6 minutes (shifting occasionally). Add the mince and work quickly to break it up as it starts to cook. Fry until browned, 5-6 minutes (shifting occasionally). Add the NOMU rub and the chilli (to taste) and fry until fragrant, 1-2 minutes. Mix in the cooked chopped tomato, the stock, and 600ml [800ml]|#7DA0D7 of water. Simmer until thickened and the lamb is tender, 20-25 minutes. In the final 1-2 minutes, mix in the beans, and the BBQ sauce. Remove from the heat, add a sweetener (to taste) and season.
POP IN THE Poppadoms
Place a clean pan over medium-high heat with enough oil to cover the base. When hot, shallow fry the Poppadoms one at a time, about 30 seconds per side. As soon as the poppadom starts to curl, use tongs to flip it over. Keep flipping until golden and puffed up. Alternatively, heat the poppadoms in the microwave until crispy, 1-2 minutes.
A CULINARY TRIUMPH
Pile up the chilli con carne. Dollop over the sour cream. Sprinkle over the parsley and any remaining chilli (to taste). Side with the Poppadoms. Well done, Chef!
Budget
What this meal costs at Woolies.
Estimated Woolies cost
R290.47
for 4 servings · R72.62 per serving
Pro-rated from each product's pack size. Effectively used; not the full pack price.
-
Free-range Lamb Mince needs 600 gFree Range Lamb Mince 500 g 500 g at R129.99 · 1.20× packR155.99
-
Fresh Parsley needs 10 gParsley Refill 8 g 8 g at R23.99 · 1.25× packR29.99
-
Beef Stock needs 20 mlFresh Free Range Liquid Beef Stock 500 ml 500 ml at R54.99 · 4% of packR2.20
-
Sour Cream needs 200 mlSour Cream 250 ml 250 ml at R38.99 · 80% of packR31.19
-
Red Kidney Beans needs 480 gRed Kidney Beans in Brine 400 g 400 g at R28.99 · 1.20× packR34.79
-
Cooked Chopped Tomato needs 400 gBulk Salad Tomatoes 1.5 kg 1.5 kg at R49.99 · 27% of packR13.33
-
Fresh Chillies needs 2Extra Hot Habanero Chillies 50 g R15.99 · whole pack (size can't be divided)R15.99
-
Onions needs 2Cheese and Onion Rings and Balls Maize Snack 25 g R6.99 · whole pack (size can't be divided)R6.99
Not in the Woolies basket — source these elsewhere:
- Hickory BBQ Sauce.
- NOMU Taco Mex Mix
- Poppadoms
Shopping
Matching Woolies ingredients.
Woolies Products in this dish
Frequently Asked Questions
What is the preparation time for Lamb Chilli Con Carne?
The preparation time for Lamb Chilli Con Carne with poppadoms is between 25 and 45 minutes.
What is the total time required to make Lamb Chilli Con Carne with poppadoms?
The total time required to make Lamb Chilli Con Carne with poppadoms is between 30 and 50 minutes.
How many servings does Lamb Chilli Con Carne provide?
4 servings
What are the main ingredients in Lamb Chilli Con Carne?
Beef, Beef Stock, Cooked Chopped Tomato, Free-range Lamb Mince, Fresh Chilli, Fresh Chillies, Fresh Parsley, Hickory BBQ Sauce, NOMU Taco Mex Mix, Onion, Onions, Poppadoms, Red Kidney Beans, Sour Cream
What is the nutritional information of Lamb Chilli Con Carne?
Calories: 760, Carbs: 40 grams, Fat: grams, Protein: 53.8 grams, Sugar: 10.7 grams, Salt: 1180 grams
How do I prepare Lamb Chilli Con Carne?
A CULINARY TRIUMPH: Pile up the chilli con carne. Dollop over the sour cream. Sprinkle over the parsley and any remaining chilli (to taste). Side with the poppadoms. Well done, Chef! POP IN THE POPPADOMS: Place a clean pan over medium-high heat with enough oil to cover the base. When hot, shallow fry the poppadoms one at a time, about 30 seconds per side. As soon as the poppadom starts to curl, use tongs to flip it over. Keep flipping until golden and puffed up. Alternatively, heat the poppadoms in the microwave until crispy, 1-2 minutes. START THE SAUCE: Place a pot over medium-high heat with a drizzle of oil. When hot, fry the onion in the pot and fry until soft and lightly golden, 4-5 minutes (shifting occasionally). Add the mince and work quickly to break it up as it starts to cook. Fry until browned, 3-4 minutes (shifting occasionally). Add the NOMU rub and the chilli (to taste) and fry until fragrant, 1-2 minutes. Mix in the cooked chopped tomato, the stock, and 200ml [400ml]|#7DA0D7 of water. Simmer until thickened and the lamb is tender, 15-20 minutes. In the final 1-2 minutes, mix in the beans, and the BBQ sauce. Remove from the heat, add a sweetener (to taste) and season.
What should be prepared from my kitchen to make Lamb Chilli Con Carne?
Beef, Beef Stock, Cooked Chopped Tomato, Free-range Lamb Mince, Fresh Chilli, Fresh Chillies, Fresh Parsley, Hickory BBQ Sauce, NOMU Taco Mex Mix, Onion, Onions, Poppadoms, Red Kidney Beans, Sour Cream
How many calories does Lamb Chilli Con Carne have?
760 calories
How much fat content does Lamb Chilli Con Carne have?
grams