CHILLI CON CARNE
SERVES 6 PREP 10 MINS COOK 8 HRS 40 MINS
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.