Ostrich chilli con carne with semolina topping
6 servings
Prep: 30 mins,
Cooking: 1 hr
Meaty and satisfying, this dish is the ultimate Winter crowd-pleaser.
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Ingredients (33)
3 Tbs | fresh chillies — 573 |
1 | onion — diced |
4 | garlic — cloves, finely chopped |
1 | cinnamon — stick |
4 | cardamom — crushed |
3 | bay leaves |
1 | star anise |
1 tsp | cumin — ground |
1 tsp | coriander — ground |
300 g | bacon — dry cured, diced |
500 g | ostrich mince |
1 Tbs | cacao powder |
1 tsp | cinnamon — ground |
1 tsp | dried chilli — crushed |
2 | red chilli — finely chopped |
2 Tbs | chilli chocolate chipotle sauce |
4 | Roma tomatoes — chopped |
1 can | tomatoes — peeled, chopped |
1 tsp | sugar |
1 can | red kidney beans |
200 ml | water |
2 Tbs | fresh coriander — finely chopped |
salt — to taste |
semolina topping:
1 tsp | salt |
500 g | semolina |
2 Tbs | flour — cake |
1 tsp | cinnamon — ground |
4 tsp | Baking powder |
3 Tbs | fresh chillies — 573 |
1 tsp | honey |
2 | eggs — large |
500 ml | yoghurt — natural |
1 cup | cheddar cheese — grated |
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