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Ingredients
- 500g of lean ground beef
- 2 ripe mangoes
- 2 jalapeno peppers, roasted
- 2 red bell peppers
- 2 cans of red kidney beans, drained
- 1 large onion, diced
- 2 cloves of garlic, minced
- 1 teaspoon of cumin
- 1 teaspoon of paprika
- 1 teaspoon of oregano
- Salt and pepper to taste
- 2 tablespoons of olive oil
- 1 cup of beef broth
- Fresh coriander and lime slices for garnish
Instructions
Follow these step-by-step directions to prepare your sweet mango and fire-roasted jalapeno chilli con carne:
- Roast the jalapenos over open flame or in an oven broiler until they are blackened and blistered. Allow them to cool, peel off the skin, and remove the seeds. Dice them finely.
- Peel the mangoes, remove the seed and dice them into small cubes.
- In a large skillet, heat the olive oil over medium heat. Add the onions and garlic, sauté until they become translucent.
- Add the ground beef to the skillet and cook until it’s browned. Use a wooden spoon to break up the meat as it cooks.
- Add the diced jalapenos, bell peppers, cumin, oregano, paprika, salt, and pepper to the skillet. Cook for another 5 minutes, stirring occasionally.
- Pour in the beef broth and red kidney beans to the skillet. Reduce the heat to low, cover, and let simmer for 30 minutes.
- Add the diced mangoes to the skillet and stir to combine. Cover the skillet and let it simmer for another 10 minutes.
- Check seasoning and adjust if needed. Your Sweet Mango & Fire-Roasted Jalapeno Chilli Con Carne is now ready to be served!
- Serve it over rice or warm tortillas, garnished with fresh coriander leaves and a slice of lime. Enjoy!