Jar Amnesty Challenge : The Weekend Blog Hop...

This month Foodies100 and The English Provender Co. have come up with a fun recipe challenge. They have invited bloggers to come up with a tasty recipe. With a chance of winning one of ten £100.00 vouchers for Waitrose/John Lewis.

So today I came up with a tasty new idea to go with this delicious Sweet Tomato and Chilli Chutney. Adding a new twist on one of my family favourite, Chilli Con Carne recipes.

Everyone knows that chutney goes great with cheese. Does a cold Sweet Tomato and Chilli Chutney go together with a hot and spicy homemade Chilli Con Carne though? That is the question we had to answer with dinner this evening.

Yes it does!!

Read on to find out more. Yum Yum....

Hot chilli con carne with warm tortillas, melted cheese and Sweet Tomato and Chilli Chutney

Ingredients:

Chilli:

• 2 tablespoons of virgin olive oil
• 4 Small red onions
• 1kg Mince beef
• 3 Teaspoons hot chilli powder
• 3 Tablespoons of plain flour
• 3 Teaspoons brown sugar
• 7 Tablespoons tomato ketchup
• 2 x 400g Chopped tomatoes
• Salt and pepper
• 1 x 400g red kidney beans

Tortillas:

• 200g Bag of Cheese tortilla chips
• 100g Mature cheese, grated
• Heaped tablespoons (to taste) of  The English Provender Co Sweet Tomato and Chilli Chutney

Method:

1. In a large pan fry the onions in some olive oil. 
2. Pop in the mince beef and stir until all browned.
3. In a large bowl mix the chilli powder, plain flour, brown sugar, tomato ketchup, when all mixed well add the chopped tomatoes and mix again.
4. Drain the oil from the mince and onions, add the chilli mix, salt and pepper and stir well.
5. Pop into a slow cooker and cook for around 3-7 hours depending on your heat setting.
6. Drain kidney beans and add them to the chilli an hour before cooking time finishes.

15 minutes before ready to serve:

1. Pre heat oven, fan to 170c
2. Place tortillas on a baking tray and sprinkle grated cheese all over.
3. Cook for around 5-6 minutes, until cheese has melted.
4. Serve chilli in a bowl, tortillas and cheese on side and add heap teaspoons of tomato and chilli chutney all over.

I just have to think of a recipe for the beetroot relish with horseradish dill now! Any ideas?

“This post is an entry into the #JarAmnesty Challenge with The English Provender Co and Foodies100”

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