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
Ostrich Chilli Con Carne
with roasted pumpkin & coriander-crema
Hands on Time: 20 - 35 minutes
Overall Time: 40 - 55 minutes
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
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!
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!
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!
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!
Frequently Asked Questions
What is the preparation time for Ostrich Chilli Con Carne?
The preparation time for Ostrich Chilli Con Carne with roasted pumpkin & coriander-crema is between 20 and 35 minutes.
What is the total time required to make Ostrich Chilli Con Carne with roasted pumpkin & coriander-crema?
The total time required to make Ostrich Chilli Con Carne with roasted pumpkin & coriander-crema is between 40 and 55 minutes.
How many servings does Ostrich Chilli Con Carne provide?
4 servings
What are the main ingredients in Ostrich Chilli Con Carne?
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
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?
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
How many calories does Ostrich Chilli Con Carne have?
829 calories
How much fat content does Ostrich Chilli Con Carne have?
grams
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