Filter
Top Products
Vegetarian
23
Chilli Con Carne
Serves 8-10
2 tablespoons oil
2.5kg premium beef mince
1⁄4 cup pre-packaged Chilli Con Carne seasoning mix
1 tablespoon fresh minced garlic
3 cups / 750ml beef stock
1⁄3 cup tomato paste
11⁄2 / 375ml cup red wine
2 x 420g cans Mexican Chilli Beans
Sour cream, for serving
1. Heat oil in a non-stick pan. Add beef mince in batches
and cook over a medium heat until well browned.
Drain in paper towel.
2. Place meat, chilli seasoning mix, garlic, stock, tomato
paste, wine and undrained beans into the removable
crockery bowl. Cover with lid and cook on Low setting
8-9 hours, Auto setting 5-8 hours or High setting 4
hours.
3. Spoon Chilli Con Carne into serving bowls, top with
sour cream if desired.
4. Serve hot accompanied with potato wedges and
avocado salad.
Chilli bean and vegetable Combo
Serves 8-10
1⁄3 cup / 90ml olive oil
600g baby eggplant, thickly sliced
2 large onions, peeled and chopped
6 garlic cloves, peeled and crushed
2 large red capsicum, trimmed and chopped
1 x 800g can tomatoes, chopped
1⁄2 teaspoon cayenne pepper
2 small red chillies, finely sliced
400g zucchini, sliced
300g kumera, peeled and cubed
1 x 420g can chick peas, drained and rinsed
1 x 750g can red kidney beans, drained and rinsed
1⁄3 cup fresh parsley, chopped
1. Heat half the oil in a non-stick pan. Add eggplant
in batches and cook over medium heat until golden
brown. Remove from pan and place in the removable
crockery bowl.
2. Heat remaining oil in non-stick pan, add onion,garlic
and capsicum and cook until onion softens. Add
tomatoes, cayenne pepper and chillies. Cook for 1
minute.
3. Place tomato mixture, zucchini, kumera, chick peas,
kidney beans and parsley into the removable crockery
bowl. Cover and cook on Low setting 5-6 hours, Auto
setting 3-5 hours or High setting 2-3 hours.
4. Serve hot with crusty bread rolls.