Spanish for ‘chilli with meat’, you know this dish is going to bring the spice if the Spanish decided to mention the heat factor before the meat in the name, Chef! Fresh chilli is added to a base of silky onion, NOMU Cajun Rub, beef stock, meaty kidney beans, tender browned lamb, tangy tomato & a smoky BBQ sauce. Served with dollops of sour cream to balance the heat and crispy poppadoms to scoop up every last bite.
Serving guide
Choose your portion size.
LIPSMACKING 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).
START THE SAUCE
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.
POP IN THE POPPADOMS
Heat the poppadoms in the microwave until crispy, 1-2 minutes. Alternatively, air fry the poppadoms at 180°C until crispy, 3-4 minutes.
A CULINARY TRIUMPH
Pile up the Chilli con carne. Dollop over the sour cream. Sprinkle over the Parsley and any remaining chilli (to taste). Side with the poppadoms. Well done, Chef!
LIPSMACKING 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).
START THE SAUCE
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.
POP IN THE POPPADOMS
Heat the poppadoms in the microwave until crispy, 1-2 minutes. Alternatively, air fry the poppadoms at 180°C until crispy, 3-4 minutes.
A CULINARY TRIUMPH
Pile up the Chilli con carne. Dollop over the sour cream. Sprinkle over the Parsley and any remaining chilli (to taste). Side with the poppadoms. Well done, Chef!
LIPSMACKING 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).
START THE SAUCE
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.
POP IN THE POPPADOMS
Heat the poppadoms in the microwave until crispy, 1-2 minutes. Alternatively, air fry the poppadoms at 180°C until crispy, 3-4 minutes.
A CULINARY TRIUMPH
Pile up the Chilli con carne. Dollop over the sour cream. Sprinkle over the Parsley and any remaining chilli (to taste). Side with the poppadoms. Well done, Chef!
LIPSMACKING 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).
START THE SAUCE
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.
POP IN THE POPPADOMS
Heat the poppadoms in the microwave until crispy, 1-2 minutes. Alternatively, air fry the poppadoms at 180°C until crispy, 3-4 minutes.
A CULINARY TRIUMPH
Pile up the Chilli con carne. Dollop over the sour cream. Sprinkle over the Parsley and any remaining chilli (to taste). Side with the poppadoms. Well done, Chef!
Budget
What this meal costs at Woolies.
Estimated Woolies cost
R176.85
for 4 servings · R44.21 per serving
Pro-rated from each product's pack size. Effectively used; not the full pack price.
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Fresh Parsley needs 10 gGarlic and Parsley Bruschetta 150 g 150 g at R56.99 · 7% of packR3.80
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Beef Stock needs 20 mlFresh Free Range Liquid Beef Stock 500 ml 500 ml at R54.99 · 4% of packR2.20
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Sour Cream needs 125 mlSour Cream 250 ml 250 ml at R38.99 · 50% of packR19.50
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Red Kidney Beans needs 240 gRed Kidney Beans in Brine 400 g 400 g at R28.99 · 60% of packR17.39
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Cooked Chopped Tomato needs 400 gBulk Salad Tomatoes 1.5 kg 1.5 kg at R45.00 · 27% of packR12.00
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Fresh Chillies needs 4Extra Hot Habanero Chillies 50 g R15.99 · whole pack (size can't be divided)R15.99
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Onions needs 2Cheese and Onion Rings and Balls Maize Snack 25 g R6.99 · whole pack (size can't be divided)R6.99
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Poppadoms needs 8Coriander And Garlic Poppadoms 10 pk R59.99 · whole pack (size can't be divided)R59.99
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Free-range Lamb Chunks needs 600 gHalaal Free Range Lamb Bones Avg 1 kg 1 kg at R64.99 · 60% of packR38.99
Not in the Woolies basket — source these elsewhere:
- The Sauce Queen Smokey BBQ Sauce
- NOMU Cajun Rub
Shopping
Matching Woolies ingredients.
Woolies Products in this dish
Frequently Asked Questions
What is the preparation time for TRILLENNIUM’s Lamb Chilli Con Carne?
The preparation time for TRILLENNIUM’s Lamb Chilli Con Carne with poppadoms is between 25 and 45 minutes.
What is the total time required to make TRILLENNIUM’s Lamb Chilli Con Carne with poppadoms?
The total time required to make TRILLENNIUM’s Lamb Chilli Con Carne with poppadoms is between 30 and 50 minutes.
How many servings does TRILLENNIUM’s Lamb Chilli Con Carne provide?
4 servings
What are the main ingredients in TRILLENNIUM’s Lamb Chilli Con Carne?
Beef, Beef Stock, Chilli, Free-range Lamb Chunks, Fresh Chilli/es, NOMU Cajun Rub, Onion, Parsley, Poppadom, Red Kidney Beans, Sour Cream, The Sauce Queen Smokey BBQ Sauce, Tomato
What is the nutritional information of TRILLENNIUM’s Lamb Chilli Con Carne?
Calories: 728, Carbs: 50 grams, Fat: grams, Protein: 38.3 grams, Sugar: 21 grams, Salt: 1432 grams
How do I prepare TRILLENNIUM’s Lamb Chilli Con Carne?
A CULINARY TRIUMPH: Pile up the chilli con carne. Dollop over the sour cream. Sprinkle over the parsley and any remaining chilli (to taste). Side with the poppadoms. Well done, Chef! POP IN THE POPPADOMS: Heat the poppadoms in the microwave until crispy, 1-2 minutes. Alternatively, air fry the poppadoms at 180°C until crispy, 3-4 minutes. START THE SAUCE: 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. LIPSMACKING 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 TRILLENNIUM’s Lamb Chilli Con Carne?
Beef, Beef Stock, Chilli, Free-range Lamb Chunks, Fresh Chilli/es, NOMU Cajun Rub, Onion, Parsley, Poppadom, Red Kidney Beans, Sour Cream, The Sauce Queen Smokey BBQ Sauce, Tomato
How many calories does TRILLENNIUM’s Lamb Chilli Con Carne have?
728 calories
How much fat content does TRILLENNIUM’s Lamb Chilli Con Carne have?
grams