Showing posts with label chilli con carne. Show all posts
Showing posts with label chilli con carne. Show all posts

Wednesday, August 1, 2012

Chilli Con Carne ~ Slow Cooker

Chilli Con Carne ~ Slow Cooker


A favourite for all time this dish has its origins in Texas USA... at lot of Australian families have this as a staple in there weekly regime if not nowdays most certainly in past years.
This version I have made has been cooked in a slow cooker or the good old fashioned "crock pot" and has an unusual ingredient which adds to the flavour exceptionally. 70% Cocoa Chocolate. 




  • Brown off in a little olive oil about 800 grams of diced steak and set aside.
  • In the same oil and pan soften 2 diced onions and a finely sliced deseeded chilli and add to this mix a couple of cloves of crushed garlic, a tespoon of cinnamon, a tespoon of chilli powder or flakes or both if you like it hot along with a tablespoon of brown sugar.
  • Into the slow cooker place the onion mix, the browned meat along with 2 tins of crushed tomoatoes, 2 tins of drained red kidney beans, 50 grams of 70% dark chocolate and about 300ml of beef stock... cook for 8-10 hours and serve with buttered mashed potatoes.  


Monday, March 26, 2012

Chilli Con Carne Stuffed Spud...
Quick ... Healthy ... Family Favourite ... Comfort Food ...

  • Con Carne first - Soft fry a sweet onion with a little garlic and then brown 500 grams of mince. Add some chilli powder and chilli flakes to suit your taste buds and then 2 tablespoons of tomato paste. Next a tin of crushed tomatoes along with a tin of water and a large handful of freshly chopped parsley. Finally a tin of red kidney beans and cook gently until the water has reduced and all of the flavours have developed.
  • Pick your favourite large spuds and pierce them all over with a fork and microwave them turning them at 3 minute intervals until they are cooked through. (Whole baked potatoes done in the conventional oven have a nice crunchy skin if preferred but will need extra time.)
  • Top with a finely sliced coleslaw made very simply from carrot and cabbage and whole egg mayonnaise.
  • To serve as pictured top the open spud with butter, grated cheese, a layer of chilli con carne mixture, sour cream, chopped fresh chives and ground black pepper.