Chilli con Carne

Ingredients

• 1lb minced beef
• 2 onions
• 8oz kidney beans (ideally in dark chilli sauce
• 1pt beef stock
• 2-3 hot chillis (to taste)
• Beaf
• Seasoning.

Method

.

Brown the minced beef (ideally in the pot you will ultimately cook the chilli in) but taking care not to burn it as the flavour will come through!!   Add the onions and cook until soft and clear.

Finely chop the chillis and add  to the cooking pot.   Add the kidney beens, the bay leaf and the stock too.

Transfer to a slow cooker and cook for several hours.    Dont worry if you don’t have got a slow cooker – it will taste fine by cooking quickly – but you’ll definately notice the difference if you can slow cook it.

Once its cooked in the slow cooker, reduce the sauce to make a rich “sauce like” mixture.   Take real care here not to let the mixture stick to the bottom of the pan and burn!!

Once cooked, leave to rest for 5 mins before eating.   Don’t worry – it won’t go cold in that time…

Serve with sour cream, rice, chips, nachos, tortilla wraps etc…