chilli con carne meatballs with flatbreads

chilli con carne meatballs with flatbreads

chilli con carne meatballs

These spicy chilli con carne meatballs are a delicious alternative to the norm.

  • 45 mins
  • 4-6
  • Easy

INGREDIENTS

FOR THE CHILLI CON CARNE MEATBALLS

  • 500g beef mince
  • 2 garlic cloves, crushed
  • handful coriander, chopped + extra
  • 10ml ground coriander
  • olive or avocado oil, for frying
  • 20cm chorizo, finely chopped (optional)
  • 1 onion, chopped
  • 1 chilli, finely chopped
  • 30ml tomato paste
  • 15ml brown sugar
  • 410g tin red kidney beans, drained
  • 15ml smoked paprika
  • 125ml beef stock
  • 410g tin chopped tomatoes

FOR THE CHILLI FLATBREADS

  • 60ml olive or avocado oil
  • 30ml crushed chillies
  • zest of 1 lime
  • 4-6 tortilla wraps

METHOD

  1. For the meatballs, combine the beef, garlic and corianders. Season. Roll tablespoons of the mixture into balls.
  2. Heat a splash of oil on medium-high and fry the chorizo (if using) until crisp. Set aside (keep the fat in the pan). Cook the meatballs in the same pan for 5-8 minutes, turning until browned. Set aside.
  3. Sauté the onion and chilli in the same pan. Stir through the tomato paste, sugar, beans and paprika and cook for 1 minute. Add the stock and tomatoes. Season. Bring to a boil, return the meatballs and cook for about 10 minutes. Sprinkle the chorizo over (if using).
  4. For the flatbreads, combine the oil, chillies and zest. Heat a wrap in a pan on high until warm and brush with some of the chilli oil. Repeat with the rest. Serve with the chilli con carne and extra coriander sprinkled over.

FEATURE: MARGIE ELS-BURGER ASSISTED BY ALFRED NQAYI PHOTOS: DYLAN SWART

Magazine issue date: Apr, 2018


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