Spicy Pork Chilli with Homemade Tortilla Chips
with Homemade Tortilla Chips
- Milk
- Sulphites
- Milk
- May contain traces of allergens
At the Fresh Farm, we like to help you pack as much flavour as possible into your cooking in as short a time as possible. One trick for achieving this is to use sausage meat, as it's already well seasoned and packed with delicious herbs and spices. Savoury and time saver-y! You're welcome!
Ingredients
1 unit(s)
Garlic Clove
1 unit(s)
Bell Pepper
1 bunch(es)
Chives
½ unit(s)
Red Chilli
75 grams
Soured Cream
(Contains: Milk May contain traces of: Milk)
1 carton(s)
Red Kidney Beans
240 grams
British Pork Mince
1 sachet(s)
Smoked Paprika
1 sachet(s)
Ground Cumin
1 carton(s)
Finely Chopped Tomatoes with Onion and Garlic
28 grams
Red Wine Stock Paste
(Contains: Sulphites)
2 unit(s)
Super Soft Tortillas with Whole Wheat
Not included in your delivery
100 milliliter(s)
Water for the Sauce
Nutritional information
Instructions
Preheat your oven to 200°C. Peel and grate the garlic (or use a garlic press). Halve the pepper and discard the core and seeds. Chop into small pieces. Finely chop the chives (use scissors if easier). Halve the chilli lengthways, deseed then finely chop.
Heat a frying pan on medium-high heat with a splash of oil. Add the pepper. Stir and cook until soft and slightly charred, 5-6 mins. Meanwhile, drain and rinse the kidney beans in a sieve.
Once the peppers are soft, add the pork mince. Cook until browned, 5-6 mins, using a spoon to break it up as it cooks. IMPORTANT: Wash your hands and equipment after handling raw meat. Drain and discard any excess fat then season with salt and pepper. Add the garlic, chilli (add as much or as little as you like), smoked paprika and ground cumin. Cook for 1 min more. Pour in the chopped tomatoes, water (see ingredients for amount) and kidney beans. Stir in the red wine stock paste. Simmer until thick, 10-12 mins.
While the chilli cooks, make the tortilla chips. Using some scissors, cut each tortilla into eight triangles (we used one tortilla per person but if you want to use two per person, that's fine - you have enough!).
Place the chips on a baking tray in a single layer and drizzle over some oil. Season with salt and pepper. Bake on the top shelf of your oven until golden, 4-5 mins. TIP: Keep an eye on them to make sure they don't brown too much.
Taste the chilli and add more salt and pepper if necessary. Serve the pork chilli in bowls with a spoonful of soured cream on top and a sprinkling of chives. Place the tortilla chips on the side of the bowl (for scooping purposes). Enjoy!
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