recipe for Chilli con Carne comes from Dr Oetker
Onken Yogurts - www.oetker.co.uk
Every product under the Dr Oetker brand stands for
and represents high quality. Products that should meet
and satisfy consumer needs - products made with the
finest and best quality ingredients - products that
offer convenience, are easy to prepare - products that
guarantee perfect results - and of course products that
simply taste fantastic.
This philosophy of "Quality is the best recipe"
has been running through the business since it was founded
in 1891 and is a testament to its longevity and success.
It is an expression of the superior quality of its products.
It is a family business which cares about the quality
of every product launched that bears the Dr
How to say Dr Oetker
Unless, you are a native German, it is very likely
that even if you are familiar with one of the products
that you may be unsure as to how you actually pronounce
Dr Oetker. Oetker is a common surname in Germany, but
in the UK and Ireland it is fair to say there are not
many Oetkers listed in the local phone directory.
It really is quite easy to say - it is pronounced Dr
Urtker. Simply substituting the UR for the OE makes
it easy to say.
For more information visit www.oetker.co.uk
A weekday family favourite that is made special
with a little extra Greek yogurt. The yogurt helps neutralise
the flavours and mellows the whole eating experience.
for Chilli con Carne
tbsp sunflower oil
1 onions, peeled and diced
1 large garlic clove, crushed
1green chilli, deseeded and diced
500g lean minced beef steak
1 tsp mild chilli powder
1 tsp ground cumin
1 tsp ground coriander
400g can chopped tomatoes
1 tbsp tomato purée
1 beef stock cube made up with 200ml boiling water
salt and freshly ground black pepper
400g can red kidney beans, drained and rinsed
½ bunch coriander leaves, roughly chopped
Onken Natural Greek to serve
to make Chilli con Carne
the oil in a large, heavy-based saucepan and fry the
onion garlic and chilli until softened.
the heat and add the mince, chilli powder, cumin,
and ground coriander, cook quickly until browned and
break down any chunks of meat with a wooden spoon.
in the tinned tomatoes, tomato purée, and stock.
well with salt and pepper.
to a simmer, half cover with a lid and cook over a
gentle heat for about 35 minutes, stirring occasionally
until the mixture is rich and thickened.
the kidney beans and fresh coriander. Cook for a further
10 minutes, uncovered, before removing from the heat,
adding any extra seasoning if necessary.
is ideal served with dollops of Onken Greek yogurt,
lime wedges and also rice, crusty bread or jacket
potatoes and a big green salad.
chilli is much tastier a day or two after it's cooked
as the flavours develop and the texture becomes richer.
Simply leave to cool, place in the fridge and gently
heat before serving. If you're eating the chilli on
the day you prepared it, any leftovers can be frozen
in individual portions in well-sealed sandwich bags,
and then reheated by boiling from frozen in a saucepan
of water for about 15 - 20 minutes until steaming