Tuesday, 1 April 2014

Renew the Menu: Slow Cooker Chilli Con Carne

During a toddler mealtime melt down the other day I frantically grabbed a can of what I thought was baked beans to stop the constant yelling but instead opened up a can of red kidney beans by mistake. (Yep it was a relaxing dinner time!) So not letting the red kidney beans go to waste I scanned my cookbooks for inspiration. Red kidney beans became Chilli Con Carne!
 
I converted the recipe to cook in the slow cooker so I could get it out of the way at the start of the day. I adjusted the recipe so that it was quite mild for the kids but it turned out yum! Both kids are sick at the moment so I could barely get them to eat a few spoonfuls but husband and I enjoyed it and now there are plenty of leftovers! I served ours with quinoa which makes a great alternative to rice. Here it is!
 
 
 

Slow Cooker Chilli Con Carne

(Serves 4-6, Cooking time: 4-6 hours)

Ingredients

800g beef chuck steak
440g tin red kidney beans
1 large brown onion, chopped
2 cloves garlic, chopped
1/2 fresh red chilli, deseeded and finely chopped (add more chilli to your heat level)
1 tsp ground cumin
1 tsp ground coriander
2 x 440g tins chopped tomatoes
1/4 cup tomato paste
200ml beef or chicken stock (I used vegetable stock)
Olive oil
Salt
1 cup sour cream, to serve
1/2 avocado chopped, to serve
coriander, to serve
 

Method

1. Pre-heat slow cooker
2. Brown diced steak in batches in frying pan with olive oil, transfer to plate
3. Heat 2 tbsp olive oil in frying pan and sweat onions, garlic and chilli
4. Once onion has softened add cumin, coriander, stir for 1 minute
5. Add meat, onion mixture, tomato tins, tomato paste and stock to slow cooker
6. Cook on low for 4-6 hours
7. About 45 minutes before end of cooking time add tin of kidney beans to slow cooker, season to taste (If sauce is too thin make a paste of cornflour/arrowroot flour and water and add to slow cooker to thicken sauce)
8. Serve on bed of quinoa, rice or with some tortillas
9. Dollop mashed avocado, sour cream on top and sprinkle with chopped coriander.
 
 
(Recipe adapted from Slow Food Bible by Margaret Barca.) 



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