Chilli Con Carne on Grilled Plantains
featuring Chef Nikki
INGREDIENTS
METHOD
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1 pound minced meat
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1 can plum tomatoes
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1 can Mexican beans
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5 habanero peppers
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2 fingers of plantain
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2 tablespoons olive oil
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1 small onion
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2 cloves garlic
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1 teaspoon cumin powder
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1 teaspoon paprika
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2 bay leaves
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Salt and Black pepper to taste
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Chef Stones Secret Spice™️
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On medium-high heat, saute chopped onions and cook minced meat in olive oil for 4 minutes while stirring.
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Pour in the plum tomatoes, chopped habaneros and turn down heat, let simmer nicely.
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Throw in bay leaves, crushed garlic and all spices.
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Cook for 30 minutes or until tomatoes lose the sour taste.
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Pour in the mexican beans, cook for 2 more minutes and turn off heat.
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Peel and cut plantain lengthwise in half and grill on a griddle pan for 10 minutes or until plantain is cooked through.
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Serve Hot!!!!