Las Iguanas chili con carne

Hot, spicy and simply delicious

Serves: 4


  • 20 ml vegetable oil
  • 1 tsp ginger puree
  • 1 clove of chopped garlic
  • 60 g diced onion
  • 300 g minced beef
  • 200 g diced steak
  • 1 tbsp chili puree
  • 3/4 tbsp tomate puree
  • 15 ml lemon juice
  • 375 g chopped tinned tomatoes
  • pinch ground cumin
  • 250 g cooked black beans
  • pinch salt
  • 20 g chopped coriander
  • rice and soft tortillas to serve
  • watercress and soured cream to garnish


1. Crush and roughly chop the garlic & coriander. Heat the oil in a pan with the onions, garlic, ginger and chili puree and cook to add colour, then add the cumin, crushed chilli & sauté for a couple of minutes.

2. Add the diced steak & seal, add the minced beef & cook until browned.

3. Add the tomato & chilli puree, chopped tomatoes and beans. Cook for approx. 1 hour to reduce.

4. Stir in the lemon juice, chopped coriander, check seasoning and remove from the heat.

Serve with rice and soft tortillas. Garnish with watercress and a tablespoon of soured cream. 
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