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 ostrich chunks. Sided with oven-roasted pumpkin.
Ostrich Chilli Con Carne
Ostrich Chilli Con Carne
with roasted pumpkin
Hands on Time: 25 - 40 minutes
Overall Time: 40 - 55 minutes
Ingredients:
- BBQ Sauce
- Beef
- Beef Stock
- Cooked Chopped Tomato
- Free-range Ostrich Chunks
- Fresh Chilli
- Fresh Chillies
- Fresh Parsley
- Kidney Beans
- NOMU Cajun Rub
- Onion
- Onions
- Ostrich
- Pumpkin Chunks
- Sour Cream
From your kitchen:
- Oil (cooking, olive or coconut)
- Salt & Pepper
- Water
- Sugar/Sweetener/Honey
- Paper Towel
- Butter
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, 30-35 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, 1-2 minutes (shifting occasionally). Remove from the pot.
SAUCE
Dilute the stock with 100ml 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, 4-5 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, 10-12 minutes. In the final 1-2 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!
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, 30-35 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, 1-2 minutes (shifting occasionally). Remove from the pot.
SAUCE
Dilute the stock with 200ml 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, 4-5 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, 10-12 minutes. In the final 1-2 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!
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 300ml 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!
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 Ostrich Chilli Con Carne?
The preparation time for Ostrich Chilli Con Carne with roasted pumpkin is between 25 and 40 minutes.
What is the total time required to make Ostrich Chilli Con Carne with roasted pumpkin?
The total time required to make Ostrich Chilli Con Carne with roasted pumpkin 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, Free-range Ostrich Chunks, Fresh Chilli, Fresh Chillies, Fresh Parsley, Kidney Beans, NOMU Cajun Rub, Onion, Onions, Ostrich, Pumpkin Chunks, Sour Cream
What is the nutritional information of Ostrich Chilli Con Carne?
Calories: 710, Carbs: 68 grams, Fat: grams, Protein: 48.9 grams, Sugar: 28.3 grams, Salt: 1475 grams
How do I prepare Ostrich Chilli Con Carne?
SAUCE: Dilute the stock with 200ml 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, 4-5 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, 10-12 minutes. In the final 1-2 minutes, mix in the drained beans, the BBQ sauce, and the browned ostrich. Remove from the heat, add a sweetener (to taste), and season. 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, 30-35 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, 1-2 minutes (shifting occasionally). Remove from the pot. 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!
What should be prepared from my kitchen to make Ostrich Chilli Con Carne?
BBQ Sauce, Beef, Beef Stock, Cooked Chopped Tomato, Free-range Ostrich Chunks, Fresh Chilli, Fresh Chillies, Fresh Parsley, Kidney Beans, NOMU Cajun Rub, Onion, Onions, Ostrich, Pumpkin Chunks, Sour Cream
How many calories does Ostrich Chilli Con Carne have?
710 calories
How much fat content does Ostrich Chilli Con Carne have?
grams
Woolies Products in this dish
