Serves 2

250g beef mince
1 onion, finely chopped
2 garlic cloves
100g spicy chorizo, cut into chunks
½ tsp ground cumin
½ tsp ground all spice
¼ tsp cloves
½ cinnamon stick
1 bay leaf
¼ tsp dried oregano
1 green chilli
1 tsp sea salt
Black pepper, freshly ground
1 tbsp balsamic vinegar
1 tin Italian peeled tomatoes (410g)
1 tbsp tomato puree
1 tbsp dark brown sugar
1 tin Borlotti beans (410g), drained
100ml water / Beef stock/ red wine
1 bottle Bandito's Mild Salsa Relish



In a medium sized pot, heat some olive oil. Sauté the onion until soft and translucent, add the garlic, chilli and chorizo and cook till the chorizo is crispy. Pour off the excess oil. Add the beef mince and brown. Add the tinned tomatoes, tomato puree, sugar, balsamic vinegar, Bandito's Mild Salsa Relish, herbs and spices. Add water/ beef stock/ red wine. Bring to the boil, then reduce to a gentle simmer and allow to cook until most of the liquid has evaporated and the mixture has thickened.


To Serve

Split the chilli con carne in half by spooning it into bowls. Serve with Guacamole, sour cream, strong cheddar cheese and Bandito's Nachos.

* Recipe development by Pick n Pay Good Food Studio

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