Banana, Date and Cardamom Ice Cream
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1 can kidney beans, drained
1 can chopped tomatoes
2 tbsp tomato paste
450g minced beef
1 onion, diced
2 tbsp olive oil
1 tsp Smoked Garlic Powder
2 tsp Chilean Alino
½ tsp Chilli Powder
½ tsp salt
½ tsp pepper
In a large pot, heat the olive oil over a low flame. Add the onion and cook for around 5 minutes until translucent.
Increase the flame to a medium heat. Add the beef and cook for a further 3 minutes.
Add the Smoked Garlic Powder, Chilean Alino, Chilli Powder and tomato paste, mixing until well combined.
Add the kidney beans, chopped tomatoes, salt and pepper, stirring until well combined.
Lower the flame to a low heat and leave the chilli con carne to simmer for around 10 minutes until the consistency has thickened.
Serve with a dollop of sour cream, cheese or rice.