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Chilli con Beef Chilli Frankfurter

Difficulty: Easy Makes: 8 servings
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Prep Time: 20 minutes
Cook Time: 40 minutes
Author: Feline Filip

Ingredients

Ingredients:

  • 4 Beef Chilli Frankfurters
  • 1 large red onion
  • 3-4 cloves of garlic
  • 1 tbsp oil
  • 2 bell peppers
  • 1 carrot
  • 1 fresh red chilli pepper
  • 800 g chopped tomatoes
  • 400 g tomato puree
  • 500 g tinned red kidney beans
  • 150 g sweetcorn
  • 1 ½ tsp paprika
  • 2 tsp cumin
  • 1 tsp coriander
  • ½ tsp oregano
  • ½ tsp garlic powder
  • ½ tsp basil
  • 1 ½ tsp savory seasoning
  • 1 tsp pepper
  • ½ tbsp dried chilies
  • 1 beef bouillon cube
  • 150 ml wine
  • 125 ml coffee
  • Chopped curled leaf parsley
  • Sour cream
  • Salt and pepper

Sides:

  • 75 g jasmine rice / serving
  • 170 ml water / serving
  • ½ tsp turmeric
  • coleslaw

Instructions

  • Defrost the Beef Chilli Frankfurters at room temperature. When they are defrosted, cut them in small cubes and set them aside.
  • Meanwhile, finely dice the bell peppers and slice thinly the carrots and fresh chili pepper.
  • Finely chop a red onion and mince 3-4 garlic cloves.
  • In a large pot, on medium heat, add the oil and let it heat up. Add the onions and cook them for about 5 minutes until they are soft and have a bit more color. Add the garlic and cook for another 1-2 minutes until it becomes fragrant, stirring it occasionally.
  • Add the carrots and bell peppers and give them a good mix. Cook for 3 more minutes.
  • Add the sausage cubes and cook for another 2 minutes. Then, add the fresh hot pepper slices, the stock cube and the spices. If there are no dried chili flakes, slice a second fresh chili.
  • Mix them well and make sure that you stir constantly. Add the chopped tomatoes, as well as the tomato puree. Stir it in and bring it to a boil before adding more ingredients.
  • Pour in the coffee and wine and cook the chili con carne for another 10- 15 minutes to reduce it. Season to taste.
  • Bring the heat down to low and add in the tinned red kidney beans. Cook for another 5-7 minutes.
  • Take it off the heat and add sweet corn and chopped parsley. When serving, add a dollop of sour cream on top.
  • Serve with rice and a refreshing salad made with cabbage, lettuce, carrot and a basic vinaigrette. For added visual appeal, mix a little bit of turmeric with part of the rice.