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Chilli con Carne

From our Slow Cooking book

Serves 4


  • 1 tbsp olive oil
  • 1 large brown onion (200g), chopped finely
  • 2 cloves garlic, crushed
  • 750g minced beef
  • 1tsp ground cumin
  • 1 ½ tsp dried chilli flakes
  • 250ml beef stock
  • tomato paste
  • 820g canned tomatoes, crushed
  • 1 tbsp finely chopped fresh oregano
  • 800g canned kidney beans, rinsed, drained
  • 6 tbsp fresh coriander leaves
  • 6 flour tortillas, warmed


  1. Heat oil in a large frying pan; cook onion and garlic, stirring, until onion softens. Add beef, cumin and chilli; cook stirring until browned. Transfer to 4.5 litre slow cooker. Stir in stock, paste, undrained tomatoes and oregano. Cook, covered on low, 8 hours.
  2. Add beans; cook, covered on high, about 30 minutes or until hot. Season to taste.
  3. Sprinkle chilli con carne with coriander, serve with tortillas and a dollop of soured cream.

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Lakeland Slow Cooking Book
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