Start by preparing the nacho chips: Preheat oven to 180°C. Place the Albany Wraps on a cutting board, then cut into 4 equal strips, then cut the strips into triangles. Place onto a large baking tray, drizzle over olive oil and seasonings, toss until well combined and bake for 10 – 12 minutes until crispy.
For the chili con carne: Heat oil in a large non-stick pan, add beef mince and allow it to brown, then add in onions, garlic, chili, KOO tomato paste, smoked paprika & oregano & cocoa powder, allow this to cook for 3 minutes on medium to low heat, then pour in the prepared Benny Chicken Stock and allow this to cook for another 5 minutes, lastly add in KOO Baked Beans & season to taste with salt & pepper.
For the zesty cumin yoghurt dip: In a dry non-stick pan toast cumin seeds over medium to low heat, occasionally tossing the seeds in the pan for about 3 minutes, remove from the pan allow it to cool down. In a medium bowl combine yoghurt, toasted cumin seeds and lime zest and season with salt.
Assembly: Spoon chili con carne into a serving bowl and garnish with fresh micro basil leaves. Serve with nacho chips, zesty cumin yoghurt & salsa on the side. Enjoy!
