500g of absolutely Pure chicken Mince. Made from the finest breast meat with just a little fat added for flavour.
(I never seem to get it right, some like it VERY lean, some like it fattier! oh well I can try...!)
Use to make lasagne, meat balls or savory mince. Chicken mince is versatile, healthy and tasty. Try some for your freezer, its a quick and easy meal!
Chicken Chilli Con Carne
2 tablespoons olive oil
800g RED BARN chicken mince
2 medium brown onions, finely chopped
1 medium red capsicum, diced
3 garlic cloves, crushed
1 1/2 tablespoons ground cumin
1 1/2 tablespoons ground coriander
2 x 400g cans red kidney beans, drained, rinsed
3 x 400g cans diced tomatoes
1 tablespoon dried oregano
1 teaspoon dried chilli flakes (optional)
Steamed White Medium Grain Rice and fresh
coriander leaves, to serve
1. Heat half the oil in a large, heavy-based saucepan over medium-high heat. Cook mince in 2 batches, stirring with a wooden spoon
to break up mince, for 8 to 10 minutes or until browned. Transfer to a bowl.
2. Heat remaining oil in pan. Add onion and capsicum. Cook, stirring, for 5 minutes or until softened. Add garlic, cumin and coriander.
Cook, stirring, for 1 minute or until fragrant. Return mince to pan. Stir to coat. Add beans, tomato, oregano, chilli, if using, and 1/2
cup cold water. Cover. Bring to the boil. Reduce heat to low. Simmer for 30 minutes. Remove lid. Simmer for 15 minutes or until
sauce has thickened.
3. Serve half the chilli con carne with rice, sprinkled with coriander. Cover and refrigerate remaining chilli con carne.