Ostrich chilli con carne wraps

1 hour cooking time   |   2 hours preparation time

 DESCRIPTION

 INGREDIENTS

Serves 4

• 500 g Klein Karoo Ostrich Mince
• 15 ml olive Oil
• 1 Onion, chopped
• 3 cloves garlic, crushed
• 1 stick celery, chopped
• 5 ml chilli powder
• 1 pinch cayenne pepper
• 5 ml dried oregano
• 440 g can crushed tomatoes
• 30 ml tomato paste
• 5 ml soft brown sugar
• 15 ml cider or red wine vinegar
• 425 g can red kidney beans, rinsed and drained
• 125 ml water
• 8 Whole wheat wraps

 DIRECTIONS

Method:

• Heat the oil in a large, heavy-based pan, and add the onion, garlic and celery.
• Stir over medium heat for 5 minutes, or until softened.
• Add the meat and cook over high heat for 5 minutes until well-browned, breaking up any lumps with a fork.
• Add the chili powder, cayenne pepper, and oregano to the pan.
• Cook for a further 2 minutes.
• Add the crushed tomatoes, water, and the tomato paste, and stir to combine.
• Simmer for 30 minutes, stirring occasionally.
• Add the sugar, vinegar, and the kidney beans.
• Season with salt and freshly ground black pepper.
• Heat through for 5 minutes.