Chunky Chilli Con Carne Nachos


  • 3 Tbsp (45ml) Wesfalia Plain Avocado Oil
  • 1.5kg diced stewing beef
  • 2 onions, chopped
  • 3-4 garlic cloves, finely chopped
  • 2 peppers, seeded and diced
  • 3 Tbsp (45ml) tomato paste
  • 2 Tbsp (30ml) cumin seeds
  • 3 Tbsp (45ml) ground coriander
  • 2 tsp (10ml) smoked paprika
  • 1 tsp (5ml) dried chilli flakes
  • ? cup (150ml) tomato puree
  • 1 tsp (5ml) sugar
  • 2 cups (500ml) beef stock
  • Salt and milled pepper
  • 1 can (410g) red kidney beans, drained
  • 1 packet (400g) nachos
  • 1 small tub (175ml) plain yoghurt
  • 1 tub (200g) Westfalia Spicy Guacamole
  • cup (80ml) coriander leaves
  • 1 lime, to serve


  1. Heat a glug of oil in a large saucepan and sear beef in batches. Remove and set aside.
  2. Add onion, garlic and peppers and cook for about 5 minutes.
  3. Add tomato paste, spices and chilli and cook for another minute. Add beef, tomato puree, sugar, stock and seasoning.
  4. Reduce heat, cover and cook, stirring occasionally, for 2 hours or until meat is tender and sauce has reduced and thickened.
  5. Stir through beans and reheat. Serve ladled over nachos and topped with yoghurt, Westfalia Spicy Guacamole, coriander and a squeeze of lime juice.


Westfalia Premium Avocado Oil is high in Vitamin E and is a powerful antioxidant. Approved by the Heart and Stroke Foundation of South Africa as part of its eating plan, it contains omega-3 and omega-6 fatty acids that help lower levels of LDL (bad) cholesterol. It is also certified kosher and halaal.

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