What are the main ingredients in OSTRICH CHILLI CON CARNE?

Oil (cooking, olive or coconut), Salt & Pepper, Water, Sugar/Sweetener/Honey

What is the nutritional information of OSTRICH CHILLI CON CARNE?

Calories: , Carbs: grams, Fat: grams, Protein: grams, Sugar: grams, Salt: grams

How do I prepare OSTRICH CHILLI CON CARNE?

SERVE IT UP: Dish up some deliciously sticky chilli con carne alongside the cheesy roast potato wedges. Garnish with the other half of the chopped chilli if you’d like some extra spice. Serve the fresh, dressed baby spinach on the side. It’s just that easy! WHILE THE CHILLI CON CARNE IS SIMMERING...: Roughly chop half of the rinsed baby spinach and place in a bowl. Toss through some olive oil and seasoning to taste, and set aside until serving. CHILLI CON CARNE: Place a pot over a medium heat with a drizzle of oil. When hot, fry the diced onion for 3-4 minutes until soft, shifting occasionally. Add half of the chopped chilli (to taste) and sauté for about a minute. Add the ostrich mince and work quickly to break it up as it starts to cook. Once separated, allow to caramelise for 4-5 minutes until browned, stirring occasionally. Stir in the Cajun Rub (to taste – it’s spicy!) and the Italian Rub. Stir for another minute until fragrant. Mix in the cooked chopped tomatoes and diluted stock, and bring to a simmer. Lower the heat and cook for 12-15 minutes until reduced and thickened, stirring occasionally to stop it from catching. CHEESY POTATO WEDGES: Preheat the oven to 200°C. Boil the kettle. Spread out the potato wedges on a roasting tray, coat in oil, and season to taste. Roast in the hot oven for 30-35 minutes until cooked through and crisping up, shifting halfway. In the final 5 minutes, turn the oven onto the grill setting and scatter the grated mozzarella over the tray. Return to the oven for the remaining cooking time until the cheese is melted and golden. Dilute the stock with 100ml of boiling water and set aside. FINAL TOUCHES: When the chilli con carne has 5 minutes remaining, add in the drained black beans, the remaining baby spinach, and the Bourbon BBQ sauce. Stir until the spinach has wilted and the beans have heated through. Season with salt, pepper, and a sweetener of choice to taste. Remove from the heat on completion.

What should be prepared from my kitchen to make OSTRICH CHILLI CON CARNE?

Oil (cooking, olive or coconut), Salt & Pepper, Water, Sugar/Sweetener/Honey

OSTRICH CHILLI CON CARNE

A saucy, satisfying classic gets a revamp with ostrich mince, stewed in a rich tomato and black bean chilli with handcrafted, smoky BBQ sauce. Devour it with fresh baby spinach and roast potato wedges, dripping with melted cheese.

OSTRICH CHILLI CON CARNE

with cheesy potato wedges & Clark's Kitchen Bourbon BBQ sauce

Hands on Time: 20 - 30 minutes

Overall Time: 40 - 50 minutes

Download the Recipe for 2

Ingredients:

Baby Spinach
Beef
Beef Stock
Black Beans
Clarks Kitchen Bourbon BBQ Sauce
Cooked Chopped Tomatoes
Free-range Ostrich Mince
Fresh Chilli
Grated Mozzarella
NOMU Cajun Rub
NOMU Italian Rub
Onion
Ostrich
Potato

From your kitchen:

Oil (cooking, olive or coconut)
Salt & Pepper
Water
Sugar/Sweetener/Honey

Serves 1

CHEESY POTATO WEDGES
Preheat the oven to 200°C. Boil the kettle. Spread out the potato wedges on a roasting tray, coat in oil, and season to taste. Roast in the hot oven for 30-35 minutes until cooked through and crisping up, shifting halfway. In the final 5 minutes, turn the oven onto the grill setting and scatter the grated mozzarella over the tray. Return to the oven for the remaining cooking time until the cheese is melted and golden. Dilute the stock with 65ml of boiling water and set aside.
CHILLI CON CARNE
Place a pot over a medium heat with a drizzle of oil. When hot, fry the diced onion for 2-3 minutes until soft, shifting occasionally. Add half of the chopped chilli (to taste) and sauté for about a minute. Add the ostrich mince and work quickly to break it up as it starts to cook. Once separated, allow to caramelise for 3-4 minutes until browned, stirring occasionally. Stir in the Cajun Rub (to taste – it’s spicy!) and the Italian Rub. Stir for another minute until fragrant. Mix in the cooked chopped tomatoes and diluted stock, and bring to a simmer. Lower the heat and cook for 10-12 minutes until reduced and thickened, stirring occasionally to stop it from catching.
WHILE THE CHILLI CON CARNE IS SIMMERING...
Roughly chop half of the rinsed baby spinach and place in a bowl. Toss through some olive oil and seasoning to taste, and set aside until serving.
FINAL TOUCHES
When the chilli con carne has 5 minutes remaining, add in the drained black beans, the remaining baby spinach, and the Bourbon BBQ sauce. Stir until the spinach has wilted and the beans have heated through. Season with salt, pepper, and a sweetener of choice to taste. Remove from the heat on completion.
SERVE IT UP
Dish up some deliciously sticky chilli con carne alongside the cheesy roast potato wedges. Garnish with the other half of the chopped chilli if you’d like some extra spice. Serve the fresh, dressed baby spinach on the side. It’s just that easy!

Potato - 200g
Grated Mozzarella - 25g
Beef Stock - 5ml
Onion - 1
Fresh Chilli - 1
Free-Range Ostrich Mince - 150g
NOMU Cajun Rub - 5ml
NOMU Italian Rub - 5ml
Cooked Chopped Tomatoes - 200g
Baby Spinach - 40g
Black Beans - 60g
Clarks Kitchen Bourbon BBQ Sauce - 25ml

Download the Recipe

Serves 2

CHEESY POTATO WEDGES
Preheat the oven to 200°C. Boil the kettle. Spread out the potato wedges on a roasting tray, coat in oil, and season to taste. Roast in the hot oven for 30-35 minutes until cooked through and crisping up, shifting halfway. In the final 5 minutes, turn the oven onto the grill setting and scatter the grated mozzarella over the tray. Return to the oven for the remaining cooking time until the cheese is melted and golden. Dilute the stock with 100ml of boiling water and set aside.
CHILLI CON CARNE
Place a pot over a medium heat with a drizzle of oil. When hot, fry the diced onion for 3-4 minutes until soft, shifting occasionally. Add half of the chopped chilli (to taste) and sauté for about a minute. Add the ostrich mince and work quickly to break it up as it starts to cook. Once separated, allow to caramelise for 4-5 minutes until browned, stirring occasionally. Stir in the Cajun Rub (to taste – it’s spicy!) and the Italian Rub. Stir for another minute until fragrant. Mix in the cooked chopped tomatoes and diluted stock, and bring to a simmer. Lower the heat and cook for 12-15 minutes until reduced and thickened, stirring occasionally to stop it from catching.
WHILE THE CHILLI CON CARNE IS SIMMERING...
Roughly chop half of the rinsed baby spinach and place in a bowl. Toss through some olive oil and seasoning to taste, and set aside until serving.
FINAL TOUCHES
When the chilli con carne has 5 minutes remaining, add in the drained black beans, the remaining baby spinach, and the Bourbon BBQ sauce. Stir until the spinach has wilted and the beans have heated through. Season with salt, pepper, and a sweetener of choice to taste. Remove from the heat on completion.
SERVE IT UP
Dish up some deliciously sticky chilli con carne alongside the cheesy roast potato wedges. Garnish with the other half of the chopped chilli if you’d like some extra spice. Serve the fresh, dressed baby spinach on the side. It’s just that easy!

Potato - 400g
Grated Mozzarella - 50g
Beef Stock - 10ml
Onion - 1
Fresh Chilli - 1
Free-Range Ostrich Mince - 300g
NOMU Cajun Rub - 10ml
NOMU Italian Rub - 10ml
Cooked Chopped Tomatoes - 400g
Baby Spinach - 80g
Black Beans - 120g
Clarks Kitchen Bourbon BBQ Sauce - 50ml

Download the Recipe

Serves 3

CHEESY POTATO WEDGES
Preheat the oven to 200°C. Boil the kettle. Spread out the potato wedges on a roasting tray, coat in oil, and season to taste. Roast in the hot oven for 30-35 minutes until cooked through and crisping up, shifting halfway. In the final 5 minutes, turn the oven onto the grill setting and scatter the grated mozzarella over the tray. Return to the oven for the remaining cooking time until the cheese is melted and golden. Dilute the stock with 100ml of boiling water and set aside.
CHILLI CON CARNE
Place a pot over a medium heat with a drizzle of oil. When hot, fry the diced onion for 3-4 minutes until soft, shifting occasionally. Add half of the chopped chilli (to taste) and sauté for about a minute. Add the ostrich mince and work quickly to break it up as it starts to cook. Once separated, allow to caramelise for 4-5 minutes until browned, stirring occasionally. Stir in the Cajun Rub (to taste – it’s spicy!) and the Italian Rub. Stir for another minute until fragrant. Mix in the cooked chopped tomatoes and diluted stock, and bring to a simmer. Lower the heat and cook for 12-15 minutes until reduced and thickened, stirring occasionally to stop it from catching.
WHILE THE CHILLI CON CARNE IS SIMMERING...
Roughly chop half of the rinsed baby spinach and place in a bowl. Toss through some olive oil and seasoning to taste, and set aside until serving.
FINAL TOUCHES
When the chilli con carne has 5 minutes remaining, add in the drained black beans, the remaining baby spinach, and the Bourbon BBQ sauce. Stir until the spinach has wilted and the beans have heated through. Season with salt, pepper, and a sweetener of choice to taste. Remove from the heat on completion.
SERVE IT UP
Dish up some deliciously sticky chilli con carne alongside the cheesy roast potato wedges. Garnish with the other half of the chopped chilli if you’d like some extra spice. Serve the fresh, dressed baby spinach on the side. It’s just that easy!

Potato - 400g
Grated Mozzarella - 50g
Beef Stock - 10ml
Onion - 1
Fresh Chilli - 1
Free-Range Ostrich Mince - 300g
NOMU Cajun Rub - 10ml
NOMU Italian Rub - 10ml
Cooked Chopped Tomatoes - 400g
Baby Spinach - 80g
Black Beans - 120g
Clarks Kitchen Bourbon BBQ Sauce - 50ml

Download the Recipe

Serves 4

CHEESY POTATO WEDGES
Preheat the oven to 200°C. Boil the kettle. Spread out the potato wedges on a roasting tray, coat in oil, and season to taste. Roast in the hot oven for 35-40 minutes until cooked through and crisping up, shifting halfway. In the final 5 minutes, turn the oven onto the grill setting and scatter the grated mozzarella over the tray. Return to the oven for the remaining cooking time until the cheese is melted and golden. Dilute the stock with 150ml of boiling water and set aside.
CHILLI CON CARNE
Place a large pot over a medium heat with a drizzle of oil. When hot, fry the diced onion for 4-5 minutes until soft, shifting occasionally. Add half of the chopped chilli (to taste) and sauté for about a minute. Add the ostrich mince and work quickly to break it up as it starts to cook. Once separated, allow to caramelise for 5-6 minutes until browned, stirring occasionally. Stir in the Cajun Rub (to taste – it’s spicy!) and the Italian Rub. Stir for another minute until fragrant. Mix in the cooked chopped tomatoes and diluted stock, and bring to a simmer. Lower the heat and cook for 15-20 minutes until reduced and thickened, stirring occasionally to stop it from catching.
WHILE THE CHILLI CON CARNE IS SIMMERING...
Roughly chop half of the rinsed baby spinach and place in a bowl. Toss through some olive oil and seasoning to taste, and set aside until serving.
FINAL TOUCHES
When the chilli con carne has 5 minutes remaining, add in the drained black beans, the remaining baby spinach, and the Bourbon BBQ sauce. Stir until the spinach has wilted and the beans have heated through. Season with salt, pepper, and a sweetener of choice to taste. Remove from the heat on completion.
SERVE IT UP
Dish up some deliciously sticky chilli con carne alongside the cheesy roast potato wedges. Garnish with the other half of the chopped chilli if you’d like some extra spice. Serve the fresh, dressed baby spinach on the side. It’s just that easy!