Chilli con carne, olive oil from Haute-Provence PDO

Huile d'olive de Haute-Provence PDO
Intense flavour
Chili con carne, huile d'olive de Haute-Provence AOP
A PDO
Preparation
15 min
A PDO
Cooking time
25 min
Niveau de coût 1 sur 4 Niveau de coût 2 sur 4 Niveau de coût 3 sur 4 Niveau de coût 4 sur 4
Niveau de coût 1 sur 4 Niveau de coût 2 sur 4 Niveau de coût 3 sur 4 Niveau de coût 4 sur 4
World cuisine Main course Gluten-free

Ingredients

A PDO
For 4 personnes
  • 400 g drained red beans
  • 400 g of lean minced beef (5% fat)
  • 1 small tin of tomato pulp
  • 1 red onion
  • 2 cloves of garlic
  • 4 teaspoons of ground cumin
  • 2 teaspoons of paprika
  • 2 teaspoons of oregano
  • ½ teaspoon of mild chilli
  • 30 cl of low-fat beef stock (1 stock cube)
  • A few drops of chilli sauce or ½ teaspoon of cayenne pepper (optional)
  • 2 tablespoons of olive oil from Haute-Provence PDO
  • Salt and pepper

Tip

For this chilli con carne recipe, we recommend an PDO olive oil from Haute-Provence (intense flavour) for its aromas of raw artichoke, banana, apple and fresh almond. You can also use any of these PDO olive oils: Aix-en-Provence, Nîmes, Vallée des Baux-de-Provence, Corsica – Oliu di Corsica or Provence.

Instructions

  • Peel and finely chop the onion. Peel, remove the germ from and crush the garlic cloves.
  • Pour some PDO Haute-Provence olive oil into a wok, fry the onion, then add the crushed garlic cloves and the spices, and fry for 2 minutes.
  • Add the beef to the frying pan and fry over a high heat for 5 minutes, stirring regularly.
  • Add the tomato purée and mix well. Heat over a high heat for 3 minutes.
  • Meanwhile, rinse and drain the beans. Add them to the rest of the mixture. Pour in the beef stock, reduce the heat and leave to simmer for 15 minutes, stirring regularly. Season with salt and pepper and, if you like, add a few drops of chilli sauce or cayenne pepper. Mix well, then serve the chilli con carne straight away, with rice if desired.

Tip

For this chilli con carne recipe, we recommend an PDO olive oil from Haute-Provence (intense flavour) for its aromas of raw artichoke, banana, apple and fresh almond. You can also use any of these PDO olive oils: Aix-en-Provence, Nîmes, Vallée des Baux-de-Provence, Corsica – Oliu di Corsica or Provence.
We recommend...

For this recipe, we recommend using PDO huile d'olive de Haute-Provence (intense flavour) for its dominant aromas of raw artichoke, accompanied by notes of grass, banana, fresh almond and apple. Don’t have any? You can also use any of these PDO olive oils: Aix-en-Provence, Corsica – Oliu di Corsica – tree-harvested, Nîmes, Provence or Vallée des Baux-de-Provence. 

All recipes

You might also be interested in

Burger boeuf, avocat, tapenade, tomates
Beef burger with avocado, tapenade and tomatoes