Tex-Mex Chilli with Nacho Chips
This chilli is filled with delicious warm flavours and can be eaten with a spoon or can be dipped with some crunchy nacho chips.
- Makes : 4-6 |
- Difficulty: easy
- Prep Time : 20 mins |
- Cook Time : 45 mins
1 Tbsp (15 ml) Willow Creek Jalapeño Flavoured Olive Oil
500 g beef mince
1 large onion, chopped
1 red pepper, chopped
2 garlic cloves, finely chopped
2 Tbsp (30 ml) tomato paste
1 Tbsp (15 ml) ground cumin
1 Tbsp (15 ml) chilli powder
1 Tbsp (15 ml) paprika
½ tsp (2,5 ml) dried chilli flakes
2 x 400 g tins peeled and chopped tomatoes
1 Tbsp (15 ml) dried oregano
1 x 400 g tin black beans
1 x 400 g tin sweet corn
4 C (2 l) chicken stock
1 punnet baby tomatoes
1 x 250 ml tub sour cream
1 x 100 g packet of nacho chips
1 large avo, peeled & diced
3 pickled jalapeños, sliced
a drizzle of Willow Creek Jalapeño Flavoured Olive Oil
Add the two Willow Creek oils to a large pot over medium heat. Add the mince and fry until all the water is cooked out of the meat.
Add the chopped onion and pepper and fry until softened.
Add the tomato paste, cumin, chilli powder, paprika and chilli flakes and fry for another minute. Add the tinned tomato, oregano, black beans, sweet corn, chicken stock and baby tomatoes and bring to a boil.
Reduce the heat, pop the lid on and simmer for 30 minutes stirring occasionally. Remove the lid after 30 mins and simmer for a further 10-15 minutes to thicken slightly.
Serve the soup topped with a dollop of sour cream, grated cheese, some crushed nacho chips, avo, a few slices of jalapeño and fresh coriander.