Chili Con Carne

Tags:  main ,  slow cooker

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Ingredients

  • 2 tbsp olive oil
  • 2 onions, chopped
  • 2 garlic cloves, crushed
  • 750g beef mince
  • 250ml red wine (optional)
  • 2 tins chopped tomatoes
  • 3 tbsp tomato purée
  • 2 red chillies, thinly sliced, or 3-4 tsp dried chilli flakes
  • 1 tsp ground cumin
  • 1 tsp ground coriander
  • 1 cinnamon stick or 1/2 tsp ground cinnamon
  • A good shake of Worcestershire sauce
  • 1 beef stock cube
  • 2 tins red kidney beans, drained and rinsed
  • Fresh coriander leaves, roughly chopped
  • Salt and freshly ground black pepper
  • Rice
  • Lime wedges, sour cream, guacamole, green salad, etc to serve

Method

  1. Heat the oil in a large, heavy-based saucepan with a lid, and fry the onion and garlic until softened. Increase the heat and add the mince, cooking quickly until browned. Add the red wine, if using, and boil for 2-3 minutes.
  2. Stir in the chopped tomatoes, tomato purée, chilli, cumin, ground coriander, cinnamon, and Worcestershire sauce, and crumble in the stock cube. Season well with salt and pepper.
  3. Bring to a simmer, cover with a lid and cook over a gentle heat for about 50-60 minutes, stirring occasionally until the sauce is rich and thickened.
  4. Add the kidney beans and fresh coriander. Cook for a further 10 minutes, and add any extra seasoning to taste.
  5. Serve with rice, lime wedges, sour cream, guacamole, and a green salad.

Slow cooker method

  1. Fry the onion and garlic until softened. Increase the heat and add the mince, until browned.
  2. Add the spices to the pan and fry for another minute.
  3. Add the spiced mince to the slow cooker pot, along with the rest of the ingredients.
  4. Cook on high for 4-5 hours or low for 6-8 hours.