Chilli Con Carne With Saffron

The exact origins of Chilli con Carne (chilli with meat) are unknown. One story links the creation to a Spanish Nun who appeared in hypnotic visions to a couple of Native Americans in the Texan desert and urged them to be baptised and cook this dish.

The truth behind the creation of the ‘pot o’ red’ remains a mystery. However, one thing we are sure of is that Chilli con Carne is a total crowd pleaser and will make hungry bellies very happy! We’ve added to the mystery with the addition of exotic Persian Saffron.

• Premium Persian Saffron
• Slow cooker friendly
• Easy to open re-sealable pouch also keeps the spice blend fresh

Recipe: Chilli con Carne with Saffron
Our Chilli con Carne + Saffron has a raft of delicious spices already prepared for you, to make a wholesome pot of delight. You’ll need:

• 2 tablespoons of Chilli con Carne + Saffron spice blend
• 1 Onion, finely chopped
• 2 Garlic cloves, finely chopped
• 500 g chuck steak, 1 cm cubes
• 500 g ripe tomatoes, washed, finely chopped
• 500 ml room temperature water
• 2 tablespoons of tomato paste
• 1 can of kidney beans, drained and rinsed
• Cooking oil of choice
• Salt and pepper to taste
• Fresh coriander, finely chopped to serve
• Lime, quartered, squeezed to serve
• Avocado, cubed, sliced or mashed to serve
• Baby radish, thinly sliced to serve
• Extra salsa or chilli flakes for the heat lovers

Method:

1. Preheat the oil in a large heavy pan over medium heat, fry the onion and garlic until soft.
2. Add the meat and cook until the beef has browned.
3. Add the Chilli con Carne + Saffron spice blend, fresh tomatoes, tomato paste and kidney beans to the pan combine all ingredients and cover with water.
4. Bring to the boil then reduce heat to low and leave to cook for 60 minutes or until the meat is tender.
5. Stir occasionally and season with salt and pepper to taste.
6. Serve with plain rice for a higher carbohydrate meal, or if you’d like a lower-carb option grate a bed of carrot and serve the Chilli con Carne on this, it’s a delicious and crunchy raw contrast to the richness of the Chilli con Carne.

Tip: Use a slow-cooker 6 -10 hours before you want to eat for fuss-free cooking that is waiting for you when you get home.