Chilli Con Carne with Boerewors Fricadels In Mexico this popular dish is prepared with mince and chillies. To give it a South African flavour the mince was substituted by boerewors and the chillies by our
Chilli Con Carne with Boerewors Fricadels
In Mexico this popular dish is prepared with mince and chillies. To give it a South African flavour the mince was substituted by boerewors and the chillies by our own mild piquanté peppers. Complemented with wholesome beans, it serves as a full meal.
- 500 g thick boerewors (casing removed and shaped into fricadels (meat balls))
- 45 ml corn flour
- vegetable oil (for frying)
- 1 onion (chopped)
- 4 cloves garlic (crushed)
- 62,5 – 125 ml preserved peppadews (piquanté peppers)
- 10 ml sugar
- 420 g tin chopped tomatoes
- 420 g tin baked beans in tomato sauce
- 250 g dried beans e.g. kidney, sugar or butter beans or a mixture (soaked overnight and boiled until soft, but firm)
- ground sea salt and black pepper
- chopped parsley, chives and halved piquanté peppers (to garnish)
-
Roll fricadels in flour and fry in oil
-
Remove and keep warm
-
Sauté onion and garlic until translucent
-
Add rest of ingredients and simmer until sauce has reduced thickly
-
Add fricadels, heat thoroughly, garnish with parsley and halved piquanté peppers
-
Serve warm with avocado and salad leaves