Chilli Con Carne
Chilli Con Carne - slow cook
Prep time: 15 mins Cook time: 8 hours Total time: 8 hrs 15 mins Serving: 7/8 portions Ingredients: 17
INGREDIENTS
1 kg beef mince
1 tbsp olive oil
1 medium onion finely chopped
3 garlic cloves minced
1 tsp cumin
1 tsp smoked paprika
1 tsp dried oregano
1 tsp dried chilli flakes (or to taste)
3/4 stock pot dissolved in 1 cup of boiled water
1/3 cup tomato paste
800 g canned kidney beans, drained and rinsed
800 g crushed tomatoes
SERVE WITH
Fried cauliflower rice
Sour cream or tinned coconut cream if your dairy free
Parsley or coriander leaves
Grated cheddar cheese, or dairy free cheese
METHOD
Heat oil in a frying pan and sauté onion and 2 garlic cloves until soft.
Add the mince, breaking it up and spread out so it cooks evenly on one side, them turn it over and brown the rest off, adding the cumin and smoked paprika.
Transfer to the slow-cooker.
Stir in oregano, chilli flakes, 1 garlic clove, beef stock, tomato paste, kidney beans and tinned tomatoes.
Cook, covered, on low for 8 hours.
You can either pre cook your cauliflower rice and reheat, or cook it just before serving up. I like to fry it in butter, garlic powder and use the remaining stock pot.
Once ready serve with a dollop of cream of your choice, freshly parsley and lots of grated cheese. Yum!