Chilli Con Carne

This recipe is probably one of my families favourites. We learned to love chillies and everything that is warm and comforting food in the cold winter, and rainy months. I tweaked it to the way we enjoy it and with more mexican added beans it tastes even more fabulous.


1 tbsp vegetable oil
500g minced beef
1 medium onion, diced
2 cloves of garlic, finely chopped
1 red capsicum, diced
1 tbsp chilli powder, or to taste
2 tsp ground cumin
½ tsp chilli seeds
1 tbsp Worcestershire sauce
1 x 400g tins of chopped
3 tbsp tomato puree
3 x 400g tins of red kidney beans,
rinsed and drained/ mexican beans
½ tsp salt
250ml beef stock


Press BROWN/SAUTÉ adjust time to 8 minutes and press START/
STOP and allow to preheat.

Add the vegetable oil to the cooking pot along with the minced beef
and brown, stirring regularly.

Remove the beef to a separate bowl.

Add the onions and garlic to the pot, adding a little more vegetable
oil if needed. Sauté for approx. 3-4 minutes until softened.

Stir in the remaining ingredients, fit secure the lid ensuring the Steam
Release Dial is in the “Seal” (closed) position. Press

Add a cook time of 10 minutes then press START/STOP.
Once the unit has finished cooking, allow a natural release time of
5-10 minutes.

Adjust the seasoning.

Serve with some steamed rice, tortilla chips, guacamole, fiery salsa
and sour cream, and even yummier with some wraps!


Recipe from my crock pot recipe booklet.

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