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: 829, Carbs: 64 grams, Fat: grams, Protein: 49.8 grams, Sugar: 23.2 grams, Salt: 1378 grams

How do I prepare Ostrich Chilli Con Carne?

MIGHTY SPICY: Pile up the chilli con carne. Dollop over the coriander crema. Sprinkle over the chopped parsley and any remaining chilli (to taste). Side with the roasted pumpkin pieces. Well done, Chef! LET’S GET GOING: Boil the kettle. Preheat the oven to 200°C. Spread out the pumpkin pieces on a roasting tray, coat in oil, and season. Roast in the hot oven for 30-35 minutes until cooked through and crisping up, shifting halfway. DA CHILLI: Dilute the stock with 100ml of boiling water and set aside. 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 the sliced chilli to taste and sauté for about a minute. Add the mince and work quickly to break it up as it starts to cook. Allow to caramelise for 5-6 minutes until browned, stirring occasionally. Stir in the rub (to taste – it’s spicy!) and stir for another minute until fragrant. Mix in the cooked chopped tomato, 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 sticking. ALMOST…: When the chilli has 4-5 minutes remaining, add in the drained kidney beans and the BBQ sauce. Stir until the beans have heated through. Season and add a sweetener of choice. Remove from the heat on completion. In a bowl, add the crème fraîche and coriander & chilli pesto. Add a splash of water, mix to combine and season.

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 gorgeous revamp with ostrich mince, stewed in a rich sauce of tomato and kidney beans with BBQ sauce. Served with roasted pumpkin, finished off with dollops of coriander-crema. Sprinkled with chopped parsley and fresh chilli. Yeow!

Ostrich Chilli Con Carne

with roasted pumpkin & coriander-crema

Hands on Time: 20 - 35 minutes

Overall Time: 40 - 55 minutes

Download the Recipe for 2

Ingredients:

BBQ Sauce
Beef
Beef Stock
Cooked Chopped Tomato
Creme Fraiche
Free-range Ostrich Mince
Fresh Chilli
Fresh Chillies
Fresh Parsley
Kidney Beans
NOMU Cajun Rub
Onion
Onions
Ostrich
Pesto Princess Coriander & Chilli Pesto
Pumpkin Chunks

From your kitchen:

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

Serves 1

LET’S GET GOING
Boil the kettle. Preheat the oven to 200°C. Spread out the pumpkin pieces on a roasting tray, coat in oil, and season. Roast in the hot oven for 30-35 minutes until cooked through and crisping up, shifting halfway.
DA CHILLI
Dilute the stock with 65ml of boiling water and set aside. 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 the sliced chilli to taste and sauté for about a minute. Add the mince and work quickly to break it up as it starts to cook. Allow to caramelise for 4-5 minutes until browned, stirring occasionally. Stir in the rub (to taste – it’s spicy!) and stir for another minute until fragrant. Mix in the cooked chopped tomato, 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 sticking.
ALMOST…
When the chilli has 3-4 minutes remaining, add in the drained kidney beans and the BBQ sauce. Stir until the beans have heated through. Season and add a sweetener of choice. Remove from the heat on completion. In a bowl, add the crème fraîche and coriander & chilli pesto. Add a splash of water, mix to combine and season.
MIGHTY SPICY
Pile up the chilli con carne. Dollop over the coriander crema. Sprinkle over the chopped parsley and any remaining chilli (to taste). Side with the roasted pumpkin pieces. Well done, Chef!

Pumpkin Chunks - 200g
Beef Stock - 5ml
Onion - 1
Fresh Chilli - 1
Free-range Ostrich Mince - 150g
NOMU Cajun Rub - 10ml
Cooked Chopped Tomato - 200g
Kidney Beans - 120g
BBQ Sauce - 30ml
Crème Fraîche - 30ml
Pesto Princess Coriander & Chilli Pesto - 10ml
Fresh Parsley - 4g

Download the Recipe

Serves 2

LET’S GET GOING
Boil the kettle. Preheat the oven to 200°C. Spread out the pumpkin pieces on a roasting tray, coat in oil, and season. Roast in the hot oven for 30-35 minutes until cooked through and crisping up, shifting halfway.
DA CHILLI
Dilute the stock with 100ml of boiling water and set aside. 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 the sliced chilli to taste and sauté for about a minute. Add the mince and work quickly to break it up as it starts to cook. Allow to caramelise for 5-6 minutes until browned, stirring occasionally. Stir in the rub (to taste – it’s spicy!) and stir for another minute until fragrant. Mix in the cooked chopped tomato, 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 sticking.
ALMOST…
When the chilli has 4-5 minutes remaining, add in the drained kidney beans and the BBQ sauce. Stir until the beans have heated through. Season and add a sweetener of choice. Remove from the heat on completion. In a bowl, add the crème fraîche and coriander & chilli pesto. Add a splash of water, mix to combine and season.
MIGHTY SPICY
Pile up the chilli con carne. Dollop over the coriander crema. Sprinkle over the chopped parsley and any remaining chilli (to taste). Side with the roasted pumpkin pieces. Well done, Chef!

Pumpkin Chunks - 400g
Beef Stock - 10ml
Onion - 1
Fresh Chillies - 2
Free-range Ostrich Mince - 300g
NOMU Cajun Rub - 20ml
Cooked Chopped Tomato - 400g
Kidney Beans - 240g
BBQ Sauce - 60ml
Crème Fraîche - 60ml
Pesto Princess Coriander & Chilli Pesto - 20ml
Fresh Parsley - 8g

Download the Recipe

Serves 3

LET’S GET GOING
Boil the kettle. Preheat the oven to 200°C. Spread out the pumpkin pieces on a roasting tray, coat in oil, and season. Roast in the hot oven for 35-40 minutes until cooked through and crisping up, shifting halfway.
DA CHILLI
Dilute the stock with 125ml of boiling water and set aside. Place a 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 the sliced chilli to taste and sauté for about a minute. Add the mince and work quickly to break it up as it starts to cook. Allow to caramelise for 6-7 minutes until browned, stirring occasionally. Stir in the rub (to taste – it’s spicy!) and stir for another minute until fragrant. Mix in the cooked chopped tomato, 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 sticking.
ALMOST…
When the chilli has 5-7 minutes remaining, add in the drained kidney beans and the BBQ sauce. Stir until the beans have heated through. Season and add a sweetener of choice. Remove from the heat on completion. In a bowl, add the crème fraîche and coriander & chilli pesto. Add a splash of water, mix to combine and season.
MIGHTY SPICY
Pile up the chilli con carne. Dollop over the coriander crema. Sprinkle over the chopped parsley and any remaining chilli (to taste). Side with the roasted pumpkin pieces. Well done, Chef!

Pumpkin Chunks - 600g
Beef Stock - 15ml
Onions - 2
Fresh Chillies - 3
Free-range Ostrich Mince - 450g
NOMU Cajun Rub - 30ml
Cooked Chopped Tomato - 600g
Kidney Beans - 360g
BBQ Sauce - 85ml
Crème Fraîche - 90ml
Pesto Princess Coriander & Chilli Pesto - 30ml
Fresh Parsley - 12g

Download the Recipe

Serves 4

LET’S GET GOING
Boil the kettle. Preheat the oven to 200°C. Spread out the pumpkin pieces on a roasting tray, coat in oil, and season. Roast in the hot oven for 35-40 minutes until cooked through and crisping up, shifting halfway.
DA CHILLI
Dilute the stock with 150ml of boiling water and set aside. Place a pot over a medium heat with a drizzle of oil. When hot, fry the diced onion for 5-6 minutes until soft, shifting occasionally. Add the sliced chilli to taste and sauté for about a minute. Add the mince and work quickly to break it up as it starts to cook. Allow to caramelise for 6-7 minutes until browned, stirring occasionally. Stir in the rub (to taste – it’s spicy!) and stir for another minute until fragrant. Mix in the cooked chopped tomato, 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 sticking.
ALMOST…
When the chilli has 5-7 minutes remaining, add in the drained kidney beans and the BBQ sauce. Stir until the beans have heated through. Season and add a sweetener of choice. Remove from the heat on completion. In a bowl, add the crème fraîche and coriander & chilli pesto. Add a splash of water, mix to combine and season.
MIGHTY SPICY
Pile up the chilli con carne. Dollop over the coriander crema. Sprinkle over the chopped parsley and any remaining chilli (to taste). Side with the roasted pumpkin pieces. Well done, Chef!