Recipe: Chilli Con Carne
3 tbsp vegetable oil
2 medium brown onions, roughly diced
1 medium red pepper, roughly diced
6 medium garlic cloves, finely chopped
¼ cup chilli powder
1 tbsp ground cumin
1kg low fat beef mince
1 ½ tsp salt, plus more as needed
1 can chopped tomatoes
1 ¾ cups crushed tomatoes (passata)
2 cans kidney beans, drained and rinsed
¼ cup coarsely chopped pickled jalapeños or green chillies, drained
Grated cheddar cheese
Thinly sliced scallions
1 Heat the oil in a large frying pan set over a medium heat until shimmering.
2 Add the onions and red pepper, season with salt, and cook, stirring occasionally, until softened, about 8 minutes.
3 Add the garlic, chilli powder and cumin and stir to coat the vegetables.
4 Cook until fragrant, about 1 minute.
5 Add the beef mince and salt and cook, breaking the meat into small pieces with a wooden spoon, until the beef is no longer pink, about 7 minutes.
6 Transfer the mixture to the slow cooker, add the diced tomatoes and their juices, crushed tomatoes and beans, and stir to combine.
7 Cover and cook until the chili thickens and the flavours are thoroughly combined, about 8 hours on low or 6 hours on high.
8 Stir in the jalapeños or green chillies.
9 Taste and season with salt as needed.
10 Serve with cheese, scallions, and sour cream.