Having more time on your hands normally makes for a better tasting dish, and that’s certainly true in this case! This slow-cooked Chilli Con Carne might take a while, but don’t worry – you’ll be putting in minimal effort for MAXIMUM results!
Slow-Cooked Chilli Con Carne
Having more time on your hands normally makes for a better tasting dish, and that's certainly true in this case! This slow-cooked Chilli Con Carne might take a while, but don't worry - you'll be putting in minimal effort for MAXIMUM results!
2tsphot chilli powder
1beef stock cube
400gtinned kidney beansdrained
300glong grain rice
Peel the onion, carrot and garlic. Roughly chop them and the celery into chunks and place them into the bowl of the Compact Food Processor with the Knife Blade attachment. Blitz the veg until finely chopped. Pour the oil into a large oven-proof saucepan and add the chopped vegetables. Fry for a few minutes over a medium-high heat, until the onion begins to soften. Season with salt and pepper.
Add the oregano and dry spices then stir in the minced beef. Fry for 5 minutes to brown the beef then stir in the tomato purée and add the tinned tomatoes. Cook for another 5 minutes then add the stock cube and the pale ale. Preheat the oven to 140°C.
Add the kidney beans and transfer to the oven with a lid once the mixture has returned to a simmer. Cook in the oven, very gently, for 5 hours. Finish by seasoning with salt and pepper.
Boil a kettle and put a medium saucepan over a high heat. Add the water and heat to the boil. Season well with salt, add the rice and cook for 10 minutes or until just soft through. Serve the rice with the chilli and a generous dollop of sour cream. Serves 4