Chilli Con Carne Mexican Bowls
Chilli Con Carne Mexican Bowls
Rate this RecipeIngredients
- 1 brown onion finely diced
- 3 cloves garlic very finely chopped
- 1 red capsicum diced
- 500 g beef mince
- 2 tablespoons tomato paste
- 600 g canned crushed tomatoes
- 2 beef stock cubes
- 2/3 cup water
- 400 g kidney beans tinned
- 2 teaspoons caster sugar or brown sugar
- sea salt
- cracked black pepper
- Spice mix:
- 3 teaspoons paprika sweet
- 1 tablespoon dried cumin
- 2 teaspoons ground coriander
- 2 teaspoons onion powder
- 2 teaspoons dried oregano
- 1/2 teaspoon cayenne pepper optional – this will give it a kick
Instructions
- Place all ingredients into a large (5 litre) slow cooker. Stir everything through and make sure it’s well combined. Place the lid on and cook on high for 6-8 hours in the slow cooker.1 brown onion, 3 cloves garlic, 1 red capsicum, 500 g beef mince, 2 tablespoons tomato paste, 600 g canned crushed tomatoes, 2 beef stock, 2/3 cup water, 400 g kidney beans, 2 teaspoons caster sugar, sea salt, cracked black pepper, 3 teaspoons paprika, 1 tablespoon dried cumin, 2 teaspoons ground coriander, 2 teaspoons onion powder, 2 teaspoons dried oregano, 1/2 teaspoon cayenne pepper
- Season well with sea salt and cracked black pepper.sea salt, cracked black pepper
- Serving suggestions:
- My favourite is to serve on a bed of rice with some chopped tomato, spanish onion, shredded lettuce, grated cheddar cheese, avocado smash, sour cream, coriander and fresh lime.
- The longer you cook it, the more flavour it will have, so I prefer to leave it for 8 hours.
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