Depending where you are in the world, this dish has various names. Carne con chile, chilli con carne, or just chilli. Wherever your Google Maps location is, your tastebuds will always sing the same tune when you taste this spicy tomato, kidney bean, NOMU Cajun Rub, & beef stock sauce coating seared lamb chunks. Sided with oven-roasted butternut.
Lamb Chilli Con Carne
Lamb Chilli Con Carne
with roasted butternut
Hands on Time: 25 - 45 minutes
Overall Time: 45 - 65 minutes
Ingredients:
- BBQ Sauce
- Beef
- Beef Stock
- Butternut
- Cooked Chopped Tomato
- Free-range De-boned Lamb Shoulder Chunks
- Fresh Chilli/es
- Fresh Chillies
- Fresh Parsley
- Kidney Beans
- NOMU Cajun Rub
- Onion
- Onions
- Sour Cream
From your kitchen:
- Oil (cooking, olive or coconut)
- Water
- Sugar/Sweetener/Honey
- Paper Towel
- Seasoning (salt & pepper)
ROAST
Preheat the oven to 200°C. Spread the Butternut on a roasting tray. Coat in oil and season. Roast in the hot oven until golden, 30-35 minutes (shifting halfway). Alternatively, air fry at 200°C until crispy, 20-25 minutes (shifting halfway).
BROWN LAMB
Place a pot over medium-high heat with a drizzle of oil. Pat the lamb dry with paper towel. When hot, sear the lamb until browned, 2-3 minutes (shifting occasionally).
SAUCY LAMB
Add the Onion to the pot and fry until soft and lightly golden, 4-5 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.
DINNER IS READY
Pile up the chilli con carne. Dollop over the sour cream. Sprinkle over the parsley and any remaining chilli (to taste). Side with the roasted Butternut. Well done, Chef!
ROAST
Preheat the oven to 200°C. Spread the Butternut on a roasting tray. Coat in oil and season. Roast in the hot oven until golden, 30-35 minutes (shifting halfway). Alternatively, air fry at 200°C until crispy, 20-25 minutes (shifting halfway).
BROWN LAMB
Place a pot over medium-high heat with a drizzle of oil. Pat the lamb dry with paper towel. When hot, sear the lamb until browned, 2-3 minutes (shifting occasionally).
SAUCY LAMB
Add the Onion to the pot and fry until soft and lightly golden, 4-5 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.
DINNER IS READY
Pile up the chilli con carne. Dollop over the sour cream. Sprinkle over the parsley and any remaining chilli (to taste). Side with the roasted Butternut. Well done, Chef!
ROAST
Preheat the oven to 200°C. Spread the Butternut on a roasting tray. Coat in oil and season. Roast in the hot oven until golden, 35-40 minutes (shifting halfway). Alternatively, air fry at 200°C until crispy, 25-30 minutes (shifting halfway).
BROWN LAMB
Place a pot over medium-high heat with a drizzle of oil. Pat the lamb dry with paper towel. When hot, sear the lamb until browned, 3-4 minutes (shifting occasionally).
SAUCY LAMB
Add the Onion to the pot and fry until soft and lightly golden, 4-5 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.
DINNER IS READY
Pile up the chilli con carne. Dollop over the sour cream. Sprinkle over the parsley and any remaining chilli (to taste). Side with the roasted Butternut. Well done, Chef!
ROAST
Boil the kettle. Preheat the oven to 200°C. Spread the pumpkin pieces on a roasting tray. Coat in oil and season. Roast in the hot oven until golden, 35-40 minutes (shifting halfway).
BROWN OSTRICH
Place a pot over high heat with a drizzle of oil and a knob of butter. Pat the ostrich dry with paper towel. When hot, sear the ostrich until browned, 2-3 minutes (shifting occasionally). Remove from the pot.
SAUCE
Dilute the stock with 400ml of boiling water. Return the pot to medium heat with a drizzle of oil, if necessary. When hot, fry the diced Onion until soft and lightly golden, 5-6 minutes (shifting occasionally). Add the NOMU rub and the sliced chilli (to taste), and fry until fragrant, 1-2 minutes. Mix in the cooked chopped tomato and the diluted stock. Simmer until reduced and thickened, 12-15 minutes. In the final 2-3 minutes, mix in the drained beans, the BBQ sauce, and the browned ostrich. Remove from the heat, add a sweetener (to taste), and season.
DINNER IS READY
Pile up the chilli con carne. Dollop over the sour cream. Sprinkle over the chopped parsley and any remaining chilli (to taste). Side with the roasted pumpkin pieces. Well done, Chef!
Frequently Asked Questions
What is the preparation time for Lamb Chilli Con Carne?
The preparation time for Lamb Chilli Con Carne with roasted butternut is between 25 and 45 minutes.
What is the total time required to make Lamb Chilli Con Carne with roasted butternut?
The total time required to make Lamb Chilli Con Carne with roasted butternut is between 45 and 65 minutes.
How many servings does Lamb Chilli Con Carne provide?
4 servings
What are the main ingredients in Lamb Chilli Con Carne?
BBQ Sauce, Beef, Beef Stock, Butternut, Cooked Chopped Tomato, Free-range De-boned Lamb Shoulder Chunks, Fresh Chilli/es, Fresh Chillies, Fresh Parsley, Kidney Beans, NOMU Cajun Rub, Onion, Onions, Sour Cream
What is the nutritional information of Lamb Chilli Con Carne?
Calories: 866, Carbs: 71 grams, Fat: grams, Protein: 41.3 grams, Sugar: 26.5 grams, Salt: 1333 grams
How do I prepare Lamb Chilli Con Carne?
DINNER IS READY: Pile up the chilli con carne. Dollop over the sour cream. Sprinkle over the parsley and any remaining chilli (to taste). Side with the roasted butternut. Well done, Chef! SAUCY LAMB: Add the onion to the pot and fry until soft and lightly golden, 4-5 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. ROAST: Preheat the oven to 200°C. Spread the butternut on a roasting tray. Coat in oil and season. Roast in the hot oven until golden, 30-35 minutes (shifting halfway). Alternatively, air fry at 200°C until crispy, 20-25 minutes (shifting halfway). BROWN LAMB: Place a pot over medium-high heat with a drizzle of oil. Pat the lamb dry with paper towel. When hot, sear the lamb until browned, 2-3 minutes (shifting occasionally).
What should be prepared from my kitchen to make Lamb Chilli Con Carne?
BBQ Sauce, Beef, Beef Stock, Butternut, Cooked Chopped Tomato, Free-range De-boned Lamb Shoulder Chunks, Fresh Chilli/es, Fresh Chillies, Fresh Parsley, Kidney Beans, NOMU Cajun Rub, Onion, Onions, Sour Cream
How many calories does Lamb Chilli Con Carne have?
866 calories
How much fat content does Lamb Chilli Con Carne have?
grams
Woolies Products in this dish
