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Chili con carne in the slow cooker
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2 tbsp.olive
oil
450 g
minced beef
1
large onion, finely
chopped
½-1tsp hot chilli powder
½–-1 tsp ground cumin
3 tbsp.tomato
purée
150 ml
hot beef stock
400 g
tin chopped tomatoes
25 g
dark chocolate,
broken into pieces
400 g
tin red kidney beans,
drained and rinsed
40 g
fresh coriander,
chopped
Guacamole, salsa, soured
cream, grated cheese, tortilla chips and pickled
jalapeno chillies, to serve.
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Heat 1tbsp of the oil in
a large pan and fry the beef for 10min or until well
browned, stirring to break up any lumps. Remove from the
pan with a slotted spoon and transfer to the slow cooker
(don't turn the cooker on at this point).
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Add the remaining oil to
the pan, then gently fry the onion for 10min, or until
softened.
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Add the spices and fry
for 1min, then add the tomato purée, hot stock and the
tomatoes. Bring to the boil, then carefully stir the
mixture into the mince in the slow cooker. Cover and
cook on Low for 4-5hr.
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Stir in the chocolate,
kidney beans and coriander and season with salt and
ground black pepper, then turn off the cooker and leave
to stand for 10min.
-
Serve with guacamole,
salsa, soured cream, grated cheese, tortilla chips and
pickled chillies
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