Chilli con carne
Recipe by Emma Cryer
1 onion, 5-6 garlic cloves, 1 teaspoon ground cumin, 1 teaspoon chilli powder, 450g Beef steak mince, 1 can of chopped tomotoes, 3 tablespoons of tomoto puree, 1 red pepper, 1 green pepper, 4-5 green chillies, 400g kidney beans drained, 300ml of cold water. Either long grain white rice or a jacket potatoe whichever you fancy to eat it with. Serves 4-6 people.
Prep. Time → 20 min
1. fry the onion and garlic in a large saucepan.
2. Add the cumin and chilli powder stir and fry for a moment. Then add the beef mince and brown all over.
3. Transfer into a slow cooker and add the canned tomotoes and the tomotoe puree.
4. Then add the green and red pepper, chillies, kidney beansand cold water.
5. cover and cook on high for 4-5 hours or on low for 8-10 hours.
6. Serve with long grain white rice, or a jacket potatoe.
main courses November 24, 2011 14:08
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