This recipe for 15-Minute Chili Con Carne Wraps is super simple and uses a few shortcuts to get dinner on the table in minutes mid-week.
Nothing brings back the feeling of summer like a spot of barbecue, even in winter – I absolutely love getting out there and cooking on the grill in the winter. It’s so nice and toasty near the fire. 
Having recently just inherited a Ziegler and Brown three burner, I’ve been dreaming up the most delicious recipes for the months to come.
Seafood? Tick.
Polish sausages? Tick.
All manner of grilled and stir-fried veggies? MEGA DOUBLE TICK.
You know what comes in handy for cooking those on a BBQ? This awesome Steel Barbecue Frying Pan from Williams Sonoma which I’ve had for a while but have decided to dust off for this recipe.
It’s brilliant in that you get all the wonderful smoky flavour of the barbecue without needing a flat grill plate or food falling through the gaps. Oh, and the handle is detachable which means it’s cook to the tough.
Brilliant, I say. And very much NOT sponsored.
So, for this 15 minute wonder I have popped a slab of beef mince straight in the pan set over high heat on the barbecue, popped the hood back on and let it cook and smoke for a few minutes before breaking it up a bit and cooking for another 2 minutes. Then straight in the pot.
Totally, YUM.
This recipe is super simple and uses a few shortcuts to get dinner on the table quicker mid-week. I absolutely love the convenience of using baked beans and Chris’ Festivale Corn, Chilli and Lime Dip. You can find a recipe for a homemade taco spice mix in my first cookbook, The Wholesome Cook.
Click HERE for the recipe.
