Chilli Con Carne is a very well-known mildly spicy stew, originating in either Mexico or Texas and has become a staple for many. The stew can easily be prepared with few ingredients and cooked in a slow cooker.
1 brown onion
1 Tbsp oil
1 ½ – 3 tsp chilli powder, depending on desired spice
2 garlic cloves, chopped
½ tsp cayenne Pepper
1kg beef mince
400g diced tomatoes
1 ½ cups beef stock
140g tomato paste
400g red kidney beans
1 pack nacho chips (Can serve with white rice or jacket or mashed potatoes instead)
Sour cream, to serve
Guacamole, to serve
Spring onions, to serve
Heat oil in a pan over medium heat. Finely chop onion, then add to the pan with garlic and cook until browned. Add mince and cook until browned, making sure there are no lumps.
Add chilli powder, oregano and cayenne pepper. Stir well for five minutes.
Pour mixture into slow cooker, then add diced tomatoes, tomato paste, kidney beans and stock, making sure to stir well. Cook on low heat for 4 hours.
Serve with chips, sour cream and avocado. Garnish with chopped spring onion.
Can be served with rice, jacket potatoes or crusty bread.