Chilli Con Carne for the Remoska
Recipes

Chilli Con Carne for the Remoska

The Remoska® Electric Cooker is such a versatile piece of kitchen kit, cooking everything from roasts to cakes, and this...

Ingredients

For the chilli

  • 500g lean minced beef 
  • 1 red pepper, deseeded and finely chopped 
  • 1 onion, finely chopped 
  • 1 large garlic clove, crushed 
  • 2 tsp fresh red chilli, finely chopped 
  • 400g can chopped tomatoes 
  • 400g can red kidney beans or borlotti beans, rinsed and drained 
  • 150g mushrooms, sliced 
  • 2 tbsp tomato purée 
  • 1 tsp mild chilli powder 
  • 2 tsp mixed dried herbs 
  • 1 beef stock cube, dissolved in 150ml boiling water 
  • A little salt and freshly ground pepper 
  • 1 tsp balsamic vinegar, optional 
  • ½ tsp dark brown sugar, optional 

To serve

  • 4 tbsp natural yoghurt 
  • Fresh coriander or parsley, chopped 
  • Cooked rice and tortilla chips 

Method

  1. Put the minced beef into the Remoska with the red pepper, onion, garlic and chopped chilli, stirring to combine. Put the lid in place, switch on and cook for 15 minutes.
  2. Carefully set the lid to one side while you break up and stir the meat. Add the chopped tomatoes, canned beans, mushrooms, tomato purée, chilli powder, dried herbs and stock. Season with a little salt and black pepper. Stir everything together well, then replace the lid and cook for a further 30 minutes.
  3. Switch off the Remoska and set the lid safely to one side. Taste and adjust the seasoning, adding the balsamic vinegar and sugar to enhance the flavour (if using). Serve immediately, topping each portion with a spoonful of yoghurt and chopped coriander or parsley, accompanied by cooked rice and tortilla chips.