A South African favourite meets mouth-watering flavours of Mexico! It starts with a generous serving of biltong con carne, featuring tangy tomato, rich kidney beans, and charred corn. Dollop over some sour cream, add some freshness with picked coriander, and serve with a side of steaming white basmati rice.
Fusion Beef Biltong Chilli
Fusion Beef Biltong Chilli
with sour cream & fresh coriander
Hands on Time: 15 - 20 minutes
Overall Time: 20 - 25 minutes
Ingredients:
- Beef
- Bell Pepper
- Bell Peppers
- Corn
- Diced Onion
- Free-range Beef Biltong
- Fresh Coriander
- Kidney Beans
- Lemon Juice
- Sour Cream
- Spice Mix
- UCOOK Napolitana Sauce
- White Basmati Rice
From your kitchen:
- Oil (cooking, olive or coconut)
- Salt & Pepper
- Water
- Sugar/Sweetener/Honey
STEAMY RICE
Place the rinsed rice in a pot with 200ml of salted water. Cover with a lid and bring to a boil. Reduce the heat and simmer until the water has been absorbed, 8-10 minutes. Remove from the heat and set aside to steam, 8-10 minutes. Fluff with a fork and cover.
YOU CAN CON CARNE
Place a pot over medium heat with a drizzle of oil. When hot, fry the diced onion until soft, 3-4 minutes (shifting occasionally). Add the diced pepper and the corn, and fry until lightly charred, 3-4 minutes (shifting occasionally).
CHOP-CHOP!
When the corn is charred, add the Napolitana sauce, the chopped biltong and the spice mix. Bring to a boil and simmer until slightly thickened, 6-8 minutes (stirring occasionally).
FINISHING TOUCHES
When the con carne has thickened, stir through the drained kidney beans. Add a sweetener (to taste), the lemon juice (to taste), and seasoning.
DINNER IS SERVED
Bowl up the fluffy rice and top with the biltong con carne. Dollop over the sour cream and garnish with the picked coriander. Cheers, Chef!
White Basmati Rice - 100ml
Diced Onion - 75g
Bell Pepper - 1
Corn - 40g
UCOOK Napolitana Sauce - 1 unit
Free-range Beef Biltong - 50g
Spice Mix - 20ml
Kidney Beans - 60g
Lemon Juice - 10ml
Sour Cream - 50ml
Fresh Coriander - 3g
STEAMY RICE
Place the rinsed rice in a pot with 400ml of salted water. Cover with a lid and bring to a boil. Reduce the heat and simmer until the water has been absorbed, 8-10 minutes. Remove from the heat and set aside to steam, 8-10 minutes. Fluff with a fork and cover.
YOU CAN CON CARNE
Place a pot over medium heat with a drizzle of oil. When hot, fry the diced onion until soft, 3-4 minutes (shifting occasionally). Add the diced pepper and the corn, and fry until lightly charred, 3-4 minutes (shifting occasionally).
CHOP-CHOP!
When the corn is charred, add the Napolitana sauce, the chopped biltong and the spice mix. Bring to a boil and simmer until slightly thickened, 6-8 minutes (stirring occasionally).
FINISHING TOUCHES
When the con carne has thickened, stir through the drained kidney beans. Add a sweetener (to taste), the lemon juice (to taste), and seasoning.
DINNER IS SERVED
Bowl up the fluffy rice and top with the biltong con carne. Dollop over the sour cream and garnish with the picked coriander. Cheers, Chef!
White Basmati Rice - 200ml
Diced Onion - 75g
Bell Pepper - 1
Corn - 80g
UCOOK Napolitana Sauce - 2 units
Free-range Beef Biltong - 100g
Spice Mix - 40ml
Kidney Beans - 120g
Lemon Juice - 20ml
Sour Cream - 100ml
Fresh Coriander - 5g
STEAMY RICE
Place the rinsed rice in a pot with 600ml of salted water. Cover with a lid and bring to a boil. Reduce the heat and simmer until the water has been absorbed, 8-10 minutes. Remove from the heat and set aside to steam, 8-10 minutes. Fluff with a fork and cover.
YOU CAN CON CARNE
Place a pot over medium heat with a drizzle of oil. When hot, fry the diced onion until soft, 4-5 minutes (shifting occasionally). Add the diced pepper and the corn, and fry until lightly charred, 4-5 minutes (shifting occasionally).
CHOP-CHOP!
When the corn is charred, add the Napolitana sauce, the chopped biltong and the spice mix. Bring to a boil and simmer until slightly thickened, 8-10 minutes (stirring occasionally).
FINISHING TOUCHES
When the con carne has thickened, stir through the drained kidney beans. Add a sweetener (to taste), the lemon juice (to taste), and seasoning.
DINNER IS SERVED
Bowl up the fluffy rice and top with the biltong con carne. Dollop over the sour cream and garnish with the picked coriander. Cheers, Chef!
White Basmati Rice - 300ml
Diced Onion - 150g
Bell Peppers - 2
Corn - 120g
UCOOK Napolitana Sauce - 3 units
Free-range Beef Biltong - 150g
Spice Mix - 60ml
Kidney Beans - 180g
Lemon Juice - 30ml
Sour Cream - 150ml
Fresh Coriander - 8g
STEAMY RICE
Place the rinsed rice in a pot with 800ml of salted water. Cover with a lid and bring to a boil. Reduce the heat and simmer until the water has been absorbed, 8-10 minutes. Remove from the heat and set aside to steam, 8-10 minutes. Fluff with a fork and cover.
YOU CAN CON CARNE
Place a pot over medium heat with a drizzle of oil. When hot, fry the diced onion until soft, 4-5 minutes (shifting occasionally). Add the diced pepper and the corn, and fry until lightly charred, 4-5 minutes (shifting occasionally).
CHOP-CHOP!
When the corn is charred, add the Napolitana sauce, the chopped biltong and the spice mix. Bring to a boil and simmer until slightly thickened, 8-10 minutes (stirring occasionally).
FINISHING TOUCHES
When the con carne has thickened, stir through the drained kidney beans. Add a sweetener (to taste), the lemon juice (to taste), and seasoning.
DINNER IS SERVED
Bowl up the fluffy rice and top with the biltong con carne. Dollop over the sour cream and garnish with the picked coriander. Cheers, Chef!
White Basmati Rice - 400ml
Diced Onion - 150g
Bell Peppers - 2
Corn - 160g
UCOOK Napolitana Sauce - 4 units
Free-range Beef Biltong - 200g
Spice Mix - 80ml
Kidney Beans - 240g
Lemon Juice - 40ml
Sour Cream - 200ml
Fresh Coriander - 10g
Woolies Products in this dish
