If the younger members of the household are not used to spices
yet, leave the chili out, taste it before serving, to see if you can boost the amount of cumin in the dish - you can add more cumin right before serving. The cumin gives this dish a more exotic Moroccan flavor - yummy!If you have a large slow cooker - big enough to be able to double this recipe - then go right ahead. This recipe freezes and reheats for fast dinners extremely well. Using frozen portions of double-batch cooked slower cooker recipes is much cheaper than a takeaway and great for those nights when dinner needs to be done in a flash.
Soon to be a new family favorite! Enjoy!
Chilli Con Carne
Serves 6
Cook on low for 8 hours
1 Tbsp olive oil
1 large brown onion, chopped finely
4 cloves garlic, crushed
1-½ lbs ground beef
1 tsp ground cumin
2 tsp dried oregano
½ tsp prepared chilli
1 cup beef stock
½ cup tomato paste
28oz canned crushed tomatoes and juice
30oz red kidney beans, drained and rinsed
½ cup fresh cilantro leaves, shredded (for garnish)
- Heat oil in a large skillet and scramble fry the garlic and onion.
- Add the beef, cumin, oregano and chilli, scramble fry until meat is browned.
- Pour into slow cooker, add stock, paste, tomatoes and juice, cover and cook on low for 8 hours.
- Add beans, cook on high until hot - approx 30 minutes. Check seasonings.
- To serve, add the cilantro garnish and serve with sour cream, taco chips or warmed tortillas or rice, and a salad.
