Jamaican-Style Chilli Con Carne with Pickle de Gallo

Ingredients

• 500 g beef mince
• 1 tbsp oil (For browning the mince)
• 1 onion (Diced)
• 1 red pepper (Diced)
• 1 tbsp garlic paste
• 2 tbsp green seasoning
• 2 tbsp jerk seasoning
• 1 tbsp all-purpose seasoning
• 0.5 tsp cayenne pepper
• 1 tbsp tomato purée
• 1 cup chopped tinned tomatoes
• 1 beef stock pot
• 1 tin red kidney beans (Drained)
• 1 cup water (Add more if needed)
• 0.5 tsp black pepper
• salt (To taste)
• dark chocolate (A small piece)
• fresh thyme (Amount not specified)
• tomato (For the pickle de gallo; diced)
• red onion (For the pickle de gallo; diced)
• garlic paste (For the pickle de gallo; amount not specified)
• sugar (For the pickle de gallo; amount not specified)
• salt (For the pickle de gallo; amount not specified)
• olive oil (For the pickle de gallo; amount not specified)
• white wine vinegar (For the pickle de gallo; amount not specified)
• fluffy white rice (To serve; quantity not specified)
• nachos (To serve; quantity not specified)

Steps

1. 1

   Heat the oil in a large pan. Add the beef mince and brown it until nicely coloured. Remove the browned mince from the pan and set it aside.

2. 2

   Using the same pan, add the diced onion and red pepper. Cook until softened.

3. 3

   Add the garlic paste, jerk seasoning, all-purpose seasoning, cayenne pepper, and green seasoning. Stir well to combine and coat the softened vegetables.

4. 4

   Add the tomato purée and stir it into the seasoned vegetables.

5. 5

   Return the browned mince to the pan and mix it through the tomato and vegetable mixture.

6. 6

   Add the chopped tinned tomatoes, beef stock pot, and water. Stir to combine, adding more water later if needed.

7. 7

   Add the drained kidney beans, black pepper, fresh thyme, and a small piece of dark chocolate.

8. 8

   Cover the pan and simmer on low for at least 1 hour, stirring occasionally, until the chilli is rich and thick.

9. 9

   Prepare the pickle de gallo by combining the diced tomato, diced red onion, garlic paste, sugar, salt, olive oil, and white wine vinegar. The source does not specify proportions or a preparation time for this topping.

10. 10

    Serve the chilli with fluffy white rice, crunchy nachos, and the fresh pickle de gallo.

Notes

The pickle de gallo ingredient quantities are not provided. The chilli should simmer for at least 1 hour; add more water if needed while it cooks. No specific rice or nacho quantities are stated.

Nutrition per serving

• main
• Caribbean
• Jamaican-inspired
• stewed
• spicy
• beef
• gluten-free
• dairy-free