I have been making more of a conscious effort to take the time to make decent home cooked meals lately. I tried this Chilli Con Carne recipe yesterday, and it was a great success! So of course I figured I would share it with you all…
Chilli Con Carne
note: picture taken after completion of step #1
1 tbsp olive oil
1 large brown onion
2 cloves garlic crushed
750g minced (ground) beef
1 tsp ground cumin
1 1/2 tsp dried chilli flakes
1 cup beef stock
1/3 cup (95g) tomato paste
820g canned crushed tomatoes
1 tbsp finely chopped fresh oregano
800g canned kidney beans (rinsed & drained)
1/2 cup loosely packed fresh coriander
6 flour tortillas, warmed
1 large brown onion
2 cloves garlic crushed
750g minced (ground) beef
1 tsp ground cumin
1 1/2 tsp dried chilli flakes
1 cup beef stock
1/3 cup (95g) tomato paste
820g canned crushed tomatoes
1 tbsp finely chopped fresh oregano
800g canned kidney beans (rinsed & drained)
1/2 cup loosely packed fresh coriander
6 flour tortillas, warmed
Method:
1. Heat oil in a large frying pan; cook onion and garlic, stirring until onion softens. Add beef, cumin and chilli; cook, stirring, until browned. Transfer to 18-cup slow cooker. Stir in stock, paste, undrained tomatoes and oregano. Cook, covered, on low, 8 hours.
2. Add beans; cook, covered, on high, about 30 minutes or until hot. Season to taste.
3. Sprinkle chilli con carne with corianda, serve with tortillas.
