Name: Chilli Con Carne Pitta Pockets
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4 servings
Cuisine: Mexican
Ingredients: 1 Onion finely chopped; 5ml Ground cumin; 400 g Kidney Beans drained and rinsed; 2 cloves Garlic minced; 500 g Beef Mince; 5ml Chilli Powder; 30ml Fresh coriander chopped to serve; 60ml Sour Cream to serve; 30ml Tomato Paste; 400 g Tinned chopped tomatoes; 15ml Olive Oil; to taste Salt; 80 g Cheddar Cheese grated to serve; 5ml Paprika; 4 Pitta Bread warmed and halved; to taste Black Pepper; 150 ml Beef Stock

Method

15 mins prep20 mins cook35 mins total

Heat olive oil in a large pan over medium heat. Add onion and cook for 4–5 minutes until soft.
Add garlic and cook for 1 minute, then add beef mince and cook until browned.
Stir in chilli powder, ground cumin, paprika and tomato paste; cook for 1 minute.
Add tinned chopped tomatoes, kidney beans and beef stock. Season with salt and black pepper.
Simmer for 12–15 minutes until thick and rich.
Warm the pitta breads and cut in half to form pockets.
Spoon chilli con carne into each pitta pocket.
Top with grated cheddar, sour cream and fresh coriander, then serve warm.