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Chilli Con Carne Pitta Pockets
Mexican Recipes

Chilli Con Carne Pitta Pockets

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These chilli con carne pitta pockets turn a classic beef-and-bean chilli into an easy handheld meal. The filling is rich, gently spiced and quick to make.

Serve with grated cheddar, sour cream and coriander for a satisfying lunch or weeknight supper.

Method

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

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
  • Salt, to taste
  • 80 g Cheddar Cheese grated to serve
  • 5ml Paprika
  • 4 Pitta Bread warmed and halved
  • Black Pepper, to taste
  • 150 ml Beef Stock

Notes

Keep the chilli fairly thick so it stays neatly inside the pitta pockets.

Add chopped fresh chilli if you want extra heat.

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