Chilli Con Carne. A hearty, slow-cooked Chilli Con Carne bursting with rich spices, tender beef, and beans — perfect for cozy weeknight dinners.
Ingredients
- Beef mince ➡ 500 grams
- Chopped tomato ➡ 400 grams
- Kidney beans (washed and drained) ➡ 400 grams
- Onions (diced) ➡ 2
- Red Capsicum (diced) ➡ 1
- Garlic (minced) ➡ 4 cloves
- Tomato Paste ➡ 4 tbsp
- Beef Stock Cube ➡ 1
- Water (for stock cube) ➡ 150 mls
- Oregano ➡ 1 tsp
- Coriander (fresh or dried) ➡ 2 tsp
- Bay Leaves ➡ 2
- Cumin ➡ 2 tsp
- Chilli Powder ➡ 2 tsp
- Smoked Paprika ➡ 1 tsp
- Sweet Paprika ➡ 1.5 tsp
- Worcestershire Sauce ➡ 1.5 tsp
- Brown Sugar ➡ ½ tsp
- Salt ➡ 1 tsp
- Pepper ➡ ¼ tsp
- Corn Flour ➡ 3 tbsp
- Optional: 1 chopped chilli for extra spiciness
Chilli Con Carne: Instructions
- If using a slow cooker, select the sear option; otherwise, begin in a pan.
- Add onion and capsicum to the slow cooker (on sear) or pan with some olive oil.
- Add the mince and break up any lumps.
- Add spices, oregano, and coriander. Cook until the meat is browned.
- If using a pan, transfer mixture to the slow cooker; if already in the slow cooker, set to LOW.
- Add garlic, fresh chilli (optional), and tomato paste. Stir well.
- Mix in flour, salt, pepper, and sugar.
- Dissolve the stock cube in hot water and pour over the mixture.
- Add chopped tomatoes, kidney beans, Worcestershire sauce, and bay leaves; stir to combine.
- Cook on LOW for 6 hours until flavours are well blended and meat is tender.
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