Chilli Con Carne

Posted: January 9, 2011 in Mince

I remember eating Chilli Con Carne as a child. My mum used to serve it with rice. As I had a surplus of mince I decided to revisit the meal and use up some kidney beans. It was very quick (being another slow cooked recipe). However I think I prefer my shredded taco beef. I served it with tortillas and a side salad. It needed a dollop of sour cream, however due to the Queensland floods our local IGA didn’t have any.

Chilli Con Carne
Recipe By: AWW Slow Cooker
Serving Size: 6
Cuisine: Mexican
Main Ingredient: Chilli
Categories: Slow cook, Mince

-= Ingredients =-
1 tablespoon Olive oil
1 each Brown onions ; chopped finely
2 cloves garlic ; crushed
750 gram Beef mince
1 teaspoon Cumin ; ground
1 1/2 teaspoon Chilli flakes ; dried
1 cup Beef stock ; (250ml)
1/3 cup Tomato paste
820 gram Canned tomatoes ; crushed
1 tablespoon Oregano ; finely chopped
800 gram Kidney beans ; rinsed, drained
1/2 cup Coriander leaves ; loosely packed
6 each Tortillas ; warmed

-= Instructions =-
Heat oil in large frying pan; cook onion and garlic, stirring until onion softens. add beef, cumin and chilli; cook, stirring until browned. Transfer to 4.5L slowcooker. Stir in stock, paste, undrained tomatoes and oregano. Cook covered on low 8 hours. Add beans; cook, covered on high about 30 minutes or until hot. Season to taste. Sprinkle chilli con carne with coriander; serve with tortillas.

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s