Nº 41 · World Dishes · serves 4

Mild Chilli con Carne

Name: Mild Chilli con Carne
Prep time: 15 min
Cook time: 300 min
Total time: 315 min
Yield: 4
Cuisine: Mexican
Ingredients: 400 g mince (beef or mixed beef and pork); 1 onion, chopped; 1 red pepper, diced; 2 cloves garlic; 400 g passata; 2 tbsp tomato purée; 150 ml beef stock; 1 tin (400 g) kidney beans, rinsed; 150 g sweetcorn; 2 tsp sweet paprika; 1 tsp ground cumin; 1 tbsp olive oil + salt and pepper; 300 g rice

A warm, deep-flavoured chilli without the fiery edge: comfort food that has children asking for seconds.

€9–12approx. €2.25–3.00 ppMedium15 min prepLOW 5–6 hrs · HIGH 3 hrsFreezes well

Budget version · from €8–11Just the essentials, with money-saving tips

Method

1
Fry the mince in oil over a high heat until browned and crumbly; let it really colour, because that's where the flavour is. Add the onion, pepper and garlic and fry for 3 minutes.
2
Take the pan off the heat, stir in the paprika, cumin and tomato purée and tip everything into the slow cooker.
3
Add the passata, stock and rinsed kidney beans. Season with salt and pepper, stir and put the lid on.
4
Cook for 5–6 hours on LOW or 3 hours on HIGH. Stir in the sweetcorn (optional) for the last half hour so it stays crunchy.
5
Meanwhile, cook the rice. Taste the chilli, adjust the seasoning and serve.

Flavourful Cooking · slowcookerspain.com/en/recipes/mild-chilli-con-carne/

Mild Chilli con Carne

Ingredients serves 4

To serve

Method