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Potjie Chilli con Carne with nacho chips!

BY PFD PE, Jan Braai

Recipe ingredients and method below:


2 tots olive oil
2 onions (finely chopped)
4 cloves garlic (crushed or chopped)
1 sweet pepper (red, yellow or green, seeds and stalks removed, then chopped)
500 g lean beef mince
1 carrot (grated)
1 tsp paprika
1 tsp ground cumin
1 tsp chilli powder (or cayenne pepper)
1 tsp ground coriander
2 cans chopped tomatoes
1 tot tomato paste (or 1 × 50 g sachet)
1 can borlotti beans (drained and rinsed under cold water)
1 can chickpeas (drained and rinsed under cold water)
1 tot vinegar
½ tot sugar
½ tot salt
1 tsp black pepper
1 cup sour cream (250 ml tub, to serve)
fresh coriander leaves (to serve)
1 avocado (peeled and chopped into cubes)
1 packet nacho chips (to serve)



1. Heat the oil in a potjie over a hot fire. Add the onions, garlic and red pepper and fry for 5–10 minutes until the onions are soft and the edges start to turn a bit brown.
2. Tip in the mince, stir and break up any lumps with a wooden spoon. Fry for about 10 minutes until the beef starts to ‘catch’ on the bottom of the potjie, taking care not to let it burn.
3. Add the carrot, paprika, cumin, chilli powder and coriander, and stir well.
To this, throw in the tomatoes, tomato paste, beans, chickpeas, vinegar, sugar, salt and pepper, and then stir well.
4. Bring the mixture to the boil, then cook on a low simmer for about 30 minutes, stirring every now and then to make sure it doesn’t burn on the bottom.
5. Remove from the fire and serve with a dollop of sour cream, fresh coriander leaves, avocado and nacho chips

 March 06, 2022
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Savoury Dishes
PFD PE, Jan Braai

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