Chunky Chilli Con Carne

October 12, 2009
This is a lovely Mexican Meal... 'Old el De Paso' Chilli Con Carne sachet is not needed here...
Next... I'll be posting guacamole (Wednesday) and tomato salsa(Friday)...

  • 800g gravy beef - cut into 2cm
  • 2 tablespoon of cumin - grounded
  • 2 teaspoon of coriander seeds - grounded
  • 1 teaspoon of chilli powder
  • 1 brown onion - chopped
  • 2 garlic - crushed
  • 1 bottle of pasta sauce
  • 1 cup of water
  • 1 can of red beans
  • 1 can of 4 mix beans
Cooked the beef in a frying pan till slightly brown (to seal the juice). Put aside in a plate. Saute the onion and garlic until soft. Add the grounded spice and cook for further 5 minutes or until fragrant. Return beef to the frying pan. Add te pasta sauce and water. Bring to boil. Then transfer to slow cooker and cook for at least 2 hours on high or until beef is tender. Add the beans in the last 30 minutes. Serve with corn chips, guacamole, sour cream and tomato salsa.