Extra Fiery Chili Con Carne


500g Basmati rice

1kg Mince Beef (or any of your choosing)

1 Diced Medium Brown Onion

10 Sliced Garlic Cloves

250ml Cooking Red Wine

3 Tsp Ground Cumin

3 Tsp Ground Coriander

3 Tsp Smoked Paprika

2 Tsp Ground Chilli

250g Tomato Paste

500g Diced Tomatoes (tin)

2 Tins of Kidney Beans (drained and rinsed)

1 Tsp Raw Sugar

Sour Cream

125g Fiery Mamas Extra Fiery Sambal (or more if you wish)


Heat some oil in a pot and sweat down the onion and garlic until translucent. Add Fiery Mamas Extra Fiery Sambal and fry until fragrant. Add cumin, ground paprika, ground coriander and ground chilli. Then add tomato paste and cook for 1 minute. 

Add red wine and reduce heat. Add the mince. This will stop the mince from going lumpy and giving a smoother dish. Keep stirring until mince is cooked, then add tin tomatoes and raw sugar, let simmer while stirring from time to time for 30 minutes.

Add kidney beans and cook for another 30-45 minutes. Season with salt and pepper to taste and serve with steamed Basmati rice and a generous dollop of sour cream.