Chilli Con Carne

Directions

Let's Prep

1. Slice and dice the onions and bell peppers..

Let's Cook

Stove Top

1. In a large pan (I use a wok) add 3 tbsp of oil and cook the onions on medium heat for 5 minutes.

2. Add the mince, and peppers and cook until the mice is brown. Keep splitting up the mince as you do this, it tends to stick together!

3. Add the Spice Pantry Chilli Con Carne Blend and everything else, apart from the kidney beans making sure it is fully mixed.

4. Bring it to a boil then turn down to a simmer and cook for 20 minutes with the lid on, then add the kidney beans and bring back to a boil and simmer again for a further 10 minutes. Stir occasionally making sure the mixture doesn’t stick to the pan. Its ready but. We do like to cook it for longer and will often leave on low for an hour or more. If you don’t have the time then its good to eat now.

5. Before serving test the strength of the chilli and add more spice blend if you want to, mix it in and cook for a few minutes.

6. Need to tame it down a bit? Add the chocolate or 1 tsp of sugar, stir well and re-taste

7. Take off the heat and leave for 5 minutes before serving with rice, wedges and garlic bread.

Slow Cooker

1. Use half the oil and fry the mince until browned, then tip into the slow cooker.

2. With the rest of the oil fry the onions and pepper for about 10 minutes. Add the Spice Pantry Chilli Con Carne Blend and cook for a further 1 minute, then tip that into the cooker as well.

3. Stir together the tomatoes, tomato puree and stock and add that to the cooker, mix well and cover and cook for 4 hours on high or 6-8 hours on low.

4. Need to tame it down a bit? Add the chocolate or 1 tsp of sugar, stir well and re-taste.

5. Take off the heat and leave for 5 minutes before serving with rice, wedges and garlic bread.

Enjoy!