Friday, 6 July 2012

Slow-cooked Chilli-con-Carne

This is a firm family favourite in our house, and I love to put this on before we head out for the day and come back to delicious smells filling the kitchen in the late afternoon.  It also freezes well so is a great make-ahead dish.

1 onion. chopped
1 garlic clove, crushed
450g minced beef
1 tsp cumin seeds, crushed
1 tsp oregano
1/2 tsp hot chilli powder
1 can chopped tomatoes
1 can kidney beans (drained)
1 tbsp tomato puree
6 tbsp water
1 tsp caster sugar

Heat a little oil in a frying pan and add the onion, garlic and mince.  Fry until the meat is no longer pink and starts to separate.

Add all the remaining ingredients and bring to the boil.  Transfer to a the slow cooker and cook on low for 6-8 hours.

Serve with rice and grated cheddar on top.

NB: I prefer to blend my can of tomatoes before adding them as it makes the sauce a bit nicer but its not essential.  If the kids are going to be eating this, I use mild chilli powder and add some hot chilli for us grown-ups afterwards.

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