FBD

Chilli Con Carne

Chop up the onions and garlic in the food processor and fry in some olive oil until softened. Add the chilli powder and cumin and a little seasoning. Chop up the meat in the processor and add to the p

Tex-MexChickenAdvanced120 minBy Northstar

Ingredients

Servings
4
  • 2 lb (907g) minced beef
  • 2 onions (diced)
  • 1 garlic clove
  • 2 chilli peppers (fine chopped)
  • 1 pint carton (500g) passata
  • 2 table spoons tomato ketchup
  • 1 14oz tin kidney beans (drained)
  • 2 table spoons vegetable oil
  • 1/4 pint (0.47 ltr) beef stock
  • Salt & pepper to taste
  • 2 tsp smoked paprika

Instructions

  1. 1

    Gently brown off the onion and garlic with the oil in a hot saucepan for 4-5 minutes.

  2. 2

    Add the minced beef breaking as you go, and brown for 4-5 minutes.

  3. 3

    Add the passata and beef stock, then bring to the boil and simmer for 4-5 minutes.

  4. 4

    Add the mix to the slow cooker along with the rest of the ingredients – with the exception of kidney beans.

  5. 5

    ½ hour from completion add the kidney beans

  6. 6

    Cook for 6-8 hours at a ‘low’ setting.

Tags

tex-mexamericanjamie-oliver-naked-chef-2