CHILLI CON CARNE

SERVES 6 PREP 10 MINS COOK 8 HRS 40 MINS

Homes+ (Australia) - - EASY FOOD -

1 tbsp olive oil 1 large onion, finely chopped

2 gar­lic cloves, crushed

750g beef mince

1 tsp ground cumin

1½ tsp dried chilli flakes

1 cup beef stock

1⁄3 cup tomato paste 820g 1 tbsp cannedfinely chopped­crushed toma­toes fresh oregano 800g canned kid­ney beans, drained, rinsed ½ cup loosely packed fresh co­rian­der leaves 6 flour tor­tillas, warmed

ONE Heat oil in a large fry­ing pan. Cook onion and gar­lic, stir­ring, for 5 mins or un­til onion soft­ens.

Add beef, cumin and chilli. Cook, stir­ring, un­til browned. Trans­fer to a 4.5-litre (18-cup) slow cooker. Stir in stock, tomato paste, tomato and

oregano. Cook, cov­ered, on low, for about 8 hours.

TWO Add kid­ney beans and cook, cov­ered, on high, for 30 mins or un­til hot. Sea­son to taste.

THREE Top chilli con carne with co­rian­der. Serve with tor­tillas.

Fam­ily fave Serve this hearty dish with steamed rice, sour cream and a leafy salad.

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