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.
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.
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.
Martyna is a Polish-born Australian recipe developer and food blogger. Her creativity and passion for good food shines through in many of the delicious and easy to prepare meals which she cooks, styles and photographs for her blog, Wholesome Cook. Fresh cream-filled eclairs are her only weakness.