Lamb Chilli con Carne Recipe
PUBLISHED: 11:45 21 October 2014 | UPDATED: 11:45 21 October 2014
Wholegrain Basmati is a world apart from Pure Basmati in terms of flavour and texture.
A firmer grain with the bran layer intact and a nuttier aroma and taste, making an ideal match for this delicious, rich chilli con carne.
Prep time: 15 mins
Cook time: 30 Mins
1 tbsp olive oil
2 sprigs of rosemary, chopped
1 large white onion, chopped
½ red pepper, diced
½ orange pepper, diced
2 garlic cloves, peeled and chopped
1 heaped tsp hot chilli powder
1 tsp ground cumin
1 tsp smoked paprika
500g lean lamb mince
400g can chopped tomatoes
400g can red kidney beans
Soured cream and guacamole, to serve
240g Tilda Wholegrain Basmati Rice
Heat the oil in a pan and add the chopped onions followed by chopped rosemary, frying until the rosemary releases its oils (about 2-3 mins).
Add the garlic, peppers and then the mince lamb. Cook the meat until it separates out (approx. 10 mins.).
Add the red kidney beans followed by the tomatoes, cumin, chilli powder and cook for 15 mins until bubbling.
For the rice cook 240g of Tilda Wholegrain Basmati as per pack instructions.
Serve with a dollop of sour cream and guacamole.
Visit www.tilda.com/riceandspice to download the Tilda® Rice and Spice Guide