chilli concarni

Servings

Cooking time may not change in direct proportion to servings.

Recommended slow-cooker size: 3.5 litre

• 3.5-litre slow cooker
• Large frying pan
• Wooden spoon
• Can opener

• 1 tablespoon vegetable oil
• 500 g beef mince
• 1 large onion, finely chopped
• 2 garlic cloves, finely chopped
• 1 red pepper, deseeded and diced
• 1 yellow pepper, deseeded and diced
• 2 tablespoons tomato purée
• 2 x 400 g tins chopped tomatoes
• 400 ml beef stock
• 2 teaspoons ground cumin
• 2 teaspoons smoked paprika
• 1 teaspoon dried oregano
• 1 teaspoon mild chilli powder
• 400 g tin red kidney beans, drained and rinsed
• 150 g tinned sweetcorn, drained
• 1 teaspoon sugar
• 1 tablespoon Worcestershire sauce
• ½ teaspoon fine salt, plus more to taste
• ¼ teaspoon black pepper
• 1 tablespoon fresh coriander, chopped, to serve

1. 1
2. 2
3. 3
4. 4
5. 5
6. 6

Heat the oil in a large frying pan over a medium-high heat. Add the beef mince and cook for 5–7 minutes, breaking it up with a wooden spoon, until browned. Drain off any excess fat if needed.