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Middle Eastern style Chilli Con Carne

Thursday, January 24, 2019

This is Chilli but not as you know it! It has a delicious Middle Eastern style twist and is a new favourite in the Eating Ideas household. Well worth a try!

I love chilli, it has to be one of my favourite all time dishes.  I decided to play around with my usual recipe and go for something a bit more adventurous with a Middle Eastern feel.

I used lamb mince for a change and mixed up the spices to give a warming kick.  I also added pomegranate molasses to add a slightly sweet note.

I have to say, it was a bit of a gamble to mess around with my favourite but I’m glad I did, I loved the end result and it got really positive feedback which is always a good sign.  

I will definitely be making this version again.  Perfect with rice or a baked potato!

  • 2 red onions 
  • 2 carrots
  • 3 stalks of celery 
  • 1 red pepper 
  • 1 yellow pepper
  • 500g lamb mince (beef mince will be fine)
  • 1 clove garlic (peeled and finely chopped)
  • 2 tsps chilli flakes
  • 1 tsp ground coriander
  • 1 tsp ground cumin
  • 1 tsp cinnamon
  • 1 tsp All spice
  • 1 tsp smoked paprika
  • 500 mls lamb or chicken stock
  • 5 tbsps Tomato paste
  • 400g tin of kidney beans (drained)
  • 4 tbsps Pomegranate molasses
  • Salt and pepper to season
  • peel and finely chop the onions and carrots
  • finely chop the celery and peppers
  • fry the onion, carrots, celery and peppers in a little oil until soft
  • add the mince and fry until brown
  • add the garlic, chilli, coriander, cumin, cinnamon, all spice, smoked paprika and tomato paste
  • stir well before adding the stock and pomegranate molasses 
  • add water if needed to cover the mince mixture
  • simmer for 30 minutes and add the kidney beans
  • simmer for a further 30- 40 minutes or longer if you can, adding water if the mixture gets too dry
  • add salt and pepper to season if required
  • serve with rice or a baked potato


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