A quick and easy recipe, we use our cottage bone broth to flavour the chilli and it makes it so rich and tasty.
For the chilli con carne;
250g lean minced beef
1 small onion, chopped
2 cloves garlic, minced
1 tsp cayenne pepper
½ tsp paprika
½ tsp ground cumin
½ tsp ground coriander
250ml Carol’s Stock Market Cottage Bone Broth
½ (400g) can chopped tomatoes
225g can red kidney beans, drained & rinsed
1 tbsp tomato purée
½ tsp sugar
Salt & pepper
For the nachos;
1 bag corn nachos
Handful grated cheese
1 tomato, chopped
1 spring onion, sliced
1 red chilli, sliced (optional)
Fresh coriander, chopped
To make the beef chilli con carne, place a large frying pan over medium high heat. Once hot, drizzle with olive oil. Add the minced beef and brown. Lower heat to medium then add the onion. Cook until onions are tender, stirring occasionally.
Add the garlic and spices then cook for 1-2 minutes.
Add the Carol’s Cottage Bone Broth, tinned tomatoes, kidney beans, tomato purée and sugar. Season with a pinch of salt and pepper. Increase heat to bring to a simmer, then lower heat to medium-low and leave to cook, uncovered, until the liquid has reduced and thickened, 30-40 minutes, stirring occasionally.
Taste for seasoning and add more salt or pepper if needed.
To assemble the nachos, pre-heat oven to 220°C / 200°C fan assisted.
Spread the corn nachos in a large oven-proof dish. Spoon the chilli con carne over the top then sprinkle with cheese. Pop into the oven to melt the cheese, about 2-5 minutes.
To serve, sprinkle over fresh chopped tomato, spring onion, chilli and fresh coriander. Enjoy while still hot.
Tip: Double the recipe and refrigerate or freeze the leftovers for another meal.