Chilli Con Carne by The Maltese Foodie


- 2 Portions
– Splash of Olive Oil
– 400 g Dewfresh Beef Mince
– 1 Onion diced
– 1 Beef Stock Pot
– 250 ml Boiling Water to mix with stock pot
– 1 tin Chopped Tomatoes
– 1 tin Kidney beans drained
– 1 tin Sweetcorn drained
– 2 tablespoon Tomato Puree
– 5 cloves Garlic
– 1 tablespoon Hot chilli powder
– 1 teaspoon Ground cumin
– 1 teaspoon Ground cinnamon
– 1 teaspoon Salt and Pepper
– 1 teaspoon ground coriander
1) Heat olive oil in a large frying pan, sauté onion and mince until the mince has browned.
2) Transfer browned mince to the slow cooker . Drain some fat away if you want a healthier meal.
3) Mix the beef stock pot with boiling water and add to the slow cooker.
4) Add the tinned ingredients, tomato paste and garlic, and give a good stir.
5) Add the herbs and spices, and stir once more.
6) Place lid on and cook on low heat setting for 5-6 hours.
7) Once ready, remove lid and serve with some rice, jalapenos and sour cream. You can also serve with some tortilla chips, guacamole, cheese or serve on a jacket potato.