We turned the best things about nachos (the crispy chips) into a side for this delectable chilli so you can enjoy maximum crunch! We've also added charred pineapple salsa and cooling sour cream so you can enjoy an explosion of flavour with every bite.
Always read product labels for the most up-to-date allergen information. Visit hellofresh.com.au/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed.
long red chilli
mild Caribbean jerk seasoning(ContainsSulphites)
mini flour tortillas(ContainsGluten, SoyMay be present Milk, Soy)
white wine vinegar
Preheat the oven to 200ºC/180ºC fan-forced. Finely chop the garlic (or use a garlic press). Finely chop the brown onion. Grate the carrot (unpeeled). Thinly slice the long red chilli (if using). Drain the pineapple slices. Drain and rinse the black beans. Heat a large frying pan over a high heat. Add the pineapple and cook, turning occasionally, until browned and slightly charred, 3-4 minutes. Set aside.
Return the frying pan to a medium-high heat with a drizzle of olive oil. Add the onion and carrot and cook until softened, 3-4 minutes. Add the garlic and cook until fragrant, 1 minute. Add the beef mince and cook, breaking up with a spoon, until browned, 4-5 minutes.
Add the mild Caribbean jerk seasoning to the pan and cook until fragrant, 1 minute. Add the tomato paste, water, black beans and crumble in the beef stock (1 cube for 2 people / 2 cubes for 4 people). Stir to combine, then reduce the heat to low and simmer until slightly thickened, 5-10 minutes. Season to taste.
While the chilli is cooking, slice the mini flour tortillas into wedges. Place the tortillas in a single layer on a oven tray lined with baking paper (don’t worry if they overlap slightly). Drizzle (or spray) generously with olive oil and season. Bake until lightly golden, 8-10 minutes.
While the tortilla chips are baking, finely chop the cucumber and charred pineapple. Roughly chop the coriander. In a small bowl, combine the pineapple, cucumber, white wine vinegar, a drizzle of olive oil and a pinch of salt and pepper. Toss to combine.
Divide the Caribbean beef chilli and charred pineapple and cucumber salsa between bowls. Top with a dollop of sour cream. Garnish with coriander and chilli. Serve with the tortilla chips on the side.