slow cooked chilli con carne

I loooooove mexican food. But, to be honest, I am a little tired of store-bought packet mixes and I don’t particularly think they’re very good for you. I constantly find myself skimming the oil off the top whilst its simmering. So this is something I concocted, with a little research and help from my good friend Google.

** Pre-heat oven to 150*C

Ingredients
– 1kg of gravy beef or diced lean beef cubes, bite size
– 1 large onion, sliced in to thin wedges
– 1 red capsicum, cut into chunks
– 2 cans of diced tomatoes
– 3 cloves of garlic, smooshed and roughly chopped
– 2 large chillies, sliced – if you like it HOT and want a kick leave the seeds in 😉
– 1/4 cup of beef or vegetable stock
– 2 tablespoons of flour
– 1 1/2 teaspoon of Hungarian smoked sweet paprika
– 1 1/2 teaspoons of ground cumin
– 1/2 teaspoon of ground cinnamon
– 1 can of kidney beans, drained and rinsed
– 1/2 teaspoon of dried oregano
– 2 tablespoons of chopped parsley
– salt and pepper
– vegetable oil

1. Heat a good splash of veggie oil in a stove-top and oven-proof casserole pot. Fry and seal batches of beef and remove with a slotted spoon into a bowl. If you do all the beef at once, the meat won’t seal properly and start to stew and cook un-evenly.
2. Once all the meat has been sealed, set aside. Add the onion, garlic and capsicum to the casserole pot and fry until lightly browned. Sprinkle in the flour and cook for a further 2minutes.
3. Stir in both cans of tomatoes, stock, chilli, cinnamon and cumin and bring to the boil. Season well with salt and pepper according to your taste.
4. Add the beef, cover and place in your pre-heated oven for 2 hours (stiring halfway through) – or until your beef is almost tender.
5. Remove from the dish from the oven  oregano and parsley and adjust seasoning to taste.
6. Cover casserole dish with lid and return to the oven for another 45minutes to an hour.
7. Half an hour before serving add kidney beans and return to the oven.
8. Serve on a bed of rice or with tortillas.

– Serves 5-6. This freezes super well and is great during the winter months when you are searching something hearty and nourishing. You could totally use this for an enchilada filling also, topping it with cheese, japelenos, sour cream and some guacamole. 😉 Note – if you find your sauce is to thin, thicken it up with a corn flour / plain flour water mixture – or if it is too thick just add some water or more stock.

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