Indian Chilli Con Carne

2 cans crushed tomatoes

1/2 can Kidney Beans

1/2kg Mince Beef

3 heaped tsp KnT Chilli Pickle

1 tsp Garam Marsala

4 cardamom pods crushed

1 tsp fennel seeds crushed

1 onion finely chopped

Salt & pepper to taste

Method:    Fry off onion in oil until transparent, add spices & KnT Chilli Pickle and continue to cook for a 1-2mins. 

Add Mince Beef and cook until mince is 1/2 cooked, then add the crushed tomatoes & kidney beans &

continue cooking for 30 mins on a low heat.  Season with salt & pepper.  Serve with Rice & vegetables.

Other Recommendations:

1. Steak Topper

2. Accompaniment for Indian Curries

3. Serve with Cold Meats, Corn Beef or leftover roast

4. Add to your favourite Pasta Sauce for a bit more spice

5. Dipping sauce— Add 1/2-1tsp KnT Indian chilli Pickle to 1/4 cup soy sauce or Tamari. Great for  spring rolls or vietamese rolls

6. Marinade—1/2 cup Soy Sauce or Tamari sauce,

7. 1-2 tsp KnT Indian chilli pickle, 2Tblp fresh chopped coriander, 1-2 Tblsp red wine & 1 tsp honey.  Marinate food for at least 2 hrs & then cook to your liking.