Friday, August 31, 2012

Midweek Chilli Con Carne- Tuesday's in the Kitchen



In our household there are nights where cooking is just too hard. I love pottering in the kitchen but I don't like doing it everyday. The baby bump is growing at 21 weeks I'm feeling kicks and movement, have bouts of tiredness and long to finally finish the great home improvement cleanup of the century so slow cooking is a godsend.
Chilli con carne is such a great, easy meal. I often cook up a batch and double the recipe for the slowcooker. Ads bought me a 7L Slowcooker so I can cook lots, freeze it and always ensure I have pasta sauce, casseroles, and Chilli on hand in the freezer.
Sally Wise's Slowcooker book has been a life saver the last couple of years, i have her whole collection of books. Well worth the investment.
The thing l love is I can prepare the ingredients throw it all in the slowcooker and leave it to cook all day. Miss two was a reflux baby and poor sleeper for the first 16 months and it took its toll on how much energy I had to cook. It's become a weekly ritual to use the slowcooker and enjoy the smells of it cooking away while I sit down at the sewing machine or get on the floor to play with Miss Two.

Ingredients
1 tbsp Olive Oil
1 kg of beef mince
2 onions
4 cloves of garlic
2 cups of diced fresh, canned tomatoes
1 red capsicum diced
1/2 cup tomato paste
1 tbsp of chutney
3 tsp Worcestershire sauce
2 tsp soy sauce
5 tsp ground cumin
3 tsp dried oregano
2 tsp brown sugar
1 1/2 tsp salt
2 x 410g can of red kidney beans, drained
3 tsp Cornflower (optional)

How to make
Heat the oil in a heavy based saucepan and cook the mince until brown.
Peel and dice onions and garlic and cook for 2 mins. Transfer to slowcooker. Add all other ingredients along with 1 1/2 cups of water except for the kidney beans and Corn flower.
Place lid on slowcooker and cook for 3 1/2 hours on high or 6 hours on low.
Add beans and cook for a further 20 minutes on high. Season to taste.
If the Chilli is runny, mix the corn flour with 2 tsp of water and use to thicken the mixture stirring in whilst Chilli is still hot. Cook for a further 2 minutes.

Serve with salad, with couscous, on it's own or with a baked potato.
It's fantastic with a cold beer or cider. We just bottled our home-brewed Pale Ale I can't wait to have some with a hot bowl of Chilli.
Try it it you won't be disappointed. For those Vegetarians out there try lentils, vegetarian mince or nut loaf pieces + bean mix replacing the beef mince. It should be yummy.
Enjoy!


X Mummafox
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