Fusion Beef Biltong Chilli

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

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
Photo of Fusion Beef Biltong Chilli
  1. 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.

  2. 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).

  3. 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).

  4. 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.

  5. 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

  1. 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.

  2. 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).

  3. 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).

  4. 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.

  5. 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

  1. 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.

  2. 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).

  3. 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).

  4. 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.

  5. 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

  1. 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.

  2. 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).

  3. 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).

  4. 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.

  5. 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

Photo of Diced Onion 150 g

Diced Onion 150 G

Photo of Baby Corn 250 g

Baby Corn 250 G

Photo of Red Kidney Beans 500 g

Red Kidney Beans 500 G

Photo of Fresh Coriander 80 g

Fresh Coriander 80 G

Photo of Organic Red Kidney Beans 400 g

Organic Red Kidney Beans 400 G

Photo of Red Kidney Beans in Brine 400 g

Red Kidney Beans In Brine 400 G

Photo of Chia, Quinoa and Sesame White Corn Cakes 130 g

Chia, Quinoa And Sesame White Corn Cakes 130 G

Photo of Fresh Coriander 30 g

Fresh Coriander 30 G

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