Chilli Corn Carne with a twist


500g of Mince Beef
1 onion
4 cloves of garlic
2 spring onions
2 teaspoons of Neema Scotch Bonnet Chilli Paste
1 teaspoon of Coriander
1 green pepper
1 ripe plum tomatoes
300 ml of beef stock
400g of tinned tomatoes


  • Fry the beef, onions, garlic, spring onions, green pepper together on a low heat
  • Once the beef is browned add the tomatoes and stock and simmer on a low heat for 40mins until the sauce thickens
  • Add the kidney beans and fresh coriander 10 mins before removing from heat.
  • Serve with rice and salad.

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