Thursday, 1 November 2012
Slow Cooked Bonfire Night Chilli Con Carne
I'm really looking forward to Bonfire Night this year. The children are old enough to enjoy the fireworks now (rather than be petrified of them!) and I love all the ooohs and ahhhs, the whizzes and bangs and of course writing my name in the air with a sparkler!
Now I definitely don't want to be stuck indoors cooking whilst all the fun is going on so I will be using my slow cooker. Slow cooking is a perfect way to make meat really tender and it allows time for the flavours to infuse the food so it's ideal for a Chilli Con Carne. It also means that once I have put all the ingredients in I can just leave it, relax and enjoy myself. I brought my slow cooker from Crockpot and have been really pleased with it but of course there are many different ranges available.
For this dish I am going to use chunks of beef rather than mince as this is the traditional way it was done and the slow cooker will make it deliciously tender. The recipe I have put here is quite mild so that children can eat it too but if you want to spice things up then you might want to try a splash of this extra hot chilli sauce from Trees can't Dance
Ingredients (serves 4):
Diced stewing beef
1 diced onion
1 can chopped tomatoes
1 can kidney beans (drained)
1/2 teaspoon dried chillies
1/2 teaspoon cinnamon
1 tablespoon sundried tomato puree
As usual with slow cooking just throw all the ingredients into the pot and set on a low heat for it to be ready in approx 8 hours or a high heat to it to be ready in approx 5 hours.