A delicious one-pot smoky, chunky chilli con carne, made with diced casserole steak, topped with crisp lettuce, soured-cream, salsa and guacamole and wrapped up in a flour tortilla. This hearty dish can be cooked over a campfire and is sure to result in lots of happy campers!
Heat the olive oil in large saucepan. Add the onion and cook, stirring occasionally, for 5 minutes. Add the beef and cook over a high heat for 3-5 minutes, until sealed and starting to brown. Add the garlic, chilli powder and paprika and fry, stirring continuously, for 1 minute.
Add the chopped tomatoes, tomato purée, beef stock and sugar. Season with freshly ground black pepper. Cover and simmer, stirring occasionally, for 1 hour 30 minutes.
Stir through the pepper and kidney beans. Cover and simmer, stirring occasionally, for a further 30 minutes. The sauce should be quite thick – remove the lid for the final 10 minutes to thicken, if necessary.
Meanwhile, warm the tortillas on the campfire grill, barbecue or in a low oven and spoon the chilli along the middle, add a little shredded lettuce and the Tex Mex sauces, fold the ends inwards and wrap to secure. Better still allow campers to build their own!
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For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.