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Spicy Tomato Chilli Con Carne (serves 4-5)
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500g of lean minced beef
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1 large onion (chopped)
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3 garlic cloves (finely chopped)
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½ to 1 red chilli, depending on your taste (finely chopped)
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1 tsp of chilli powder
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2 tsp of ground coriander
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2 tsp of ground cumin
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1 x 400g can of kidney beans (drained)
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1 x can of chopped tomatoes
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2 tbsp of tomato puree
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2 tbsp of sundried tomato paste (optional)
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½ tsp of brown sugar
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180ml of chicken stock
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Salt and pepper
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A handful of fresh coriander leaves
1.
Heat some olive oil on the FRY setting on a medium temperature. Add the onions,
garlic and chilli and cook for approximately 5 minutes until the onions are golden.
2.
Then add the mince and cook until browned, stirring occasionally.
3.
Once it is browned, select the SLOW setting and then stir in the chilli powder,
coriander and cumin.
4.
Add all the remaining ingredients, except the fresh coriander and stir well. Cover it
with the lid and then leave it to cook for a minimum of 6 hours.
5.
When it is ready to serve, stir in the fresh coriander leaves and leave to cook for
another 2 minutes so that the coriander wilts slightly.
6.
Serve with white rice, sour cream and guacamole.
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