Chilli Con Carne Pancakes with Cheese

Chilli Con Carne, Pancakes Sour Cream And Cheese

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27 Ingredients

Number of servings

500grams lean beef mince
200grams onions, diced
400grams tin of diced tomatoes
2 cloves garlic, peeled and minced
1teaspoons fresh chilli, chopped
1teaspoons dried coriander leaves
1 1/2tablespoons cumin powder
1/2teaspoons cinnamon powder
2teaspoons beef stock powder
2teaspoons dried parsley
400grams can 4 bean mix (or can use kidney beans)
1 medium carrot, peeled and small diced
2 corn cobs, take the kernels off them and throw the husks
2tablespoons tomato paste
1/2 cup sweet chilli sauce
300grams red capsicum, of cored and deseeded small diced
1tablespoons worcestershire sauce
1 lemon, juice and zest
2 cuP self raising flour (for pancakes)
2 large eggs (for pancakes)
100grams salted butter, melted (for pancakes)
milk (to mix to a thick dropping consistency-for pancakes)
300grams sour cream (for topping)
200grams tasty cheese, grated (for topping)
sweet chilli sauce (for topping)
1/2 bunch chives, freshly chopped (for garnish, optional)
1tablespoons canola oil (or vegetable oil)

Description

My own tasty chilli con carne, served on hot homemade pancakes with sour cream, sweet chilli sauce and grated tasty cheese and freshly chopped chives.

Method

Step 1 of 6

Heat the oil in the pot and fry off the onion and add the garlic and cook through an extra minute.

Step 2 of 6

Add the meat and cook till seperated and browned. Add all the dried herbs and spices, stock powder and cook a further 2 minutes stirring well. Add the tomato paste and stir for another minute.

Step 3 of 6

Add the tomatoes, carrots, corn, beans Worcestershire sauce and 1 cup of water, add the chili sauce and stir, add any remaining ingredients for the con carne sauce. Simmer for 45 minutes or till meat is cooked and tender.

Step 4 of 6

Make the pancake mix. Make a well in the dry ingredients and break the eggs in the middle, pour in the melted butter and whisk with some milk to make a smooth batter, should be a thick dropping consistency. Set aside. Leave it to rest for 20 minutes.

Step 5 of 6

In non-stick pan or crepe pan and leave on medium heat so as not to burn, try a small amount of the batter to get the temperature right, should only take a couple of mins on the first side, (make these while your chilli is cooking.) When it starts to bubble on top you can flip it, then cook on other side till cooked through, about 3 minutes, keep warm on a plate whilst you cook the rest.

Step 6 of 6

Put the sour cream in a bowl, have another bowl with the cheese and a smaller one with the chopped chives and then your bottle of sweet chilli sauce with a stack of pancakes and the chilli con carne in a nice casserole dish for your guests to help themselves,