Cola Chilli Con Carne

READY IN: 1hr 45mins




  • Chilli con carne.
  • 1.Heat the olive oil in a pan and fry the onion and garlic until slightly browned.
  • 2.Add the cumin and paprika and combine to coat the onions and garlic in the spices. Cook until fragrant (approximately 1-2 minutes).
  • 3.Add the minced beef and brown for approximately 15 minutes.
  • 4.Add the plum tomatoes, tomato purée and kidney beans. Crush the plum tomatoes with a wooden spoon, combine well and cook for a few minutes.
  • 5.Add the finely chopped chillies, cola, oregano, sugar and cook, uncovered on a low heat for about half an hour until thickened and deep red in colour (stir frequently to avoid sticking to the pan).
  • 6.Add the lemon juice and check seasoning.
  • Spicy nachos.
  • 1.Place the flour, baking powder and salt into a mixing bowl and combine.
  • 2.Add the butter and rub into the dry ingredients until it resembles coarse breadcrumbs.
  • 3.Add the milk (or water) and mix until you form a dough. Cover with a damp cloth and leave to rest for 15 minutes.
  • 4.Divide into 12 pieces and roll out each piece onto a floured surface to 35cm in diameter.
  • 5.Cut into triangles.
  • 6.Heat the vegetable oil until very hot. Shallow fry the nachos in batches for 3 minutes on each side.
  • 7.Drain on kitchen paper and garnish with a pinch of smoked paprika.
  • Rice.
  • 1.Soak the rice for an hour in cold water then drain and discard the soaking water.
  • 2.Add the rice to about 250ml boiling water, cover, reduce the heat to a very gentle simmer and cook until all of the water has been absorbed. Do not remove the lid during the cooking process.
  • 3.When the rice has absorbed all of the water, remove from the heat and leave to rest for 5 minutes, keeping the lid on still.
  • 4.Fork through the rice to separate the grains then serve.