It’s been a while since I’ve shared a new recipe! This time of year I love warming, comfort food and this beef chilli con carne recipe is perfect, I made it for Ryan and I Sunday evening and we had left overs tonight.
Vegetarian? See my ‘other option’ at the end of this post. 🙂
You will need
500g mince meat
2 tin of 420g kidney beans, drained
2 tins of 400g chopped tomatoes
1 cup of cold water
1 beef stock cube
2 tbsp of garlic powder
3 tbsp of chilli powder (less if you don’t like your food too spicy!)
A pinch of salt to season
There are two methods you can use to make this, the first is with a slow cooker and the second is with a pan. I’ve mentioned both below but I used a pan on this occasion.
With a pan
If you don’t have a slow cooker, you can use the following, alternate method.
Drain the beans and add to a sauce pan, stir well and add the beefstock cube.
Add the tomatoes, chilli powder, garlic and a pinch of salt. Mix well with a cup of cold water and leave to simmer – the aim is to evaporate most of the water.
With a slow cooker
Add the 2 tins of tomatoes, beef stock cube, garlic and chilli powder to your slow cooker.
Cook on low heat for 2 and 1/2 hours before adding in the beans and salt along with the cup of water. Stir occasionally.
Continue to cook on low for another 2 and 1/2 hours, stirring occasionally.
We served ours with grated cheese, Uncle Ben’s tomato and basil rice, and Ryan had some guacamole, salsa and sour cream.
For a vegetarian option swap the beef stock cube for a vegetarian one and swap the mince meat for either Quorn mine or add chick peas, butter beans and cannellini beans.