CHILLI CON CARNE

SERVES 6 PREP + COOK 8 HOURS 45 MINS

◆ 1 tbsp olive oil

◆ 1 large onion, chopped finely

◆ 2 garlic cloves, crushed

◆ 750g minced beef

◆ 1 tsp ground cumin

◆ 1 ½ tsp dried chilli flakes

◆ 1 cup beef stock

◆ 1/ cup tomato paste

3

◆ 800g can crushed tomatoes

◆ 1 tbsp finely chopped oregano

◆ 2 x 400g cans kidney beans, drained, rinsed

◆ ½ cup coriander leaves

◆ 6 flour tortillas, warmed 1 Heat oil in a large frying pan. Cook onion and garlic, stirring, 5 mins or until onion softens. Add beef, cumin and chilli. Cook, stirring, until browned. Transfer to a 4.5-litre slow cooker. Stir in stock, paste, tomatoes and oregano. Cook, covered, on Low, about 8 hours.

2 Add kidney beans, cook, covered, on High, 30 mins or until hot. Season.

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