This particular recipe for chilli con carne requires a large slow cooker: 4–5 litres (4–5 US liquid quarts) and features traditional ingredients.
Suggest this meal is served with a green salad.
large brown onion, finely chopped
cloves of garlic, crushed
canned diced tomatoes
canned kidney beans
finely chopped fresh oregano
1.In a large frying pan and in oil cook the onion and garlic, stirring until the onion softens.
2.Add the beef, cumin and chilli and cook, stirring until the meat is browned.
3.Transfer to slow cooker and stir in the stock, paste, undrained tomatoes and oregano.
4.Cook on low for 8 hours.
5.Add the beans and cook covered for a further 30 minutes.
6.Sprinkle with coriander.