Monday, 9 July 2007

Chili con Carne

  • 1 tblspn oil
  • 1.5kg lean chuck steak, cut into 2cm cubes (I just get the diced steak already done)
  • 1.5 tspn chilli powder
  • 2 tspns minced garlic (from a jar, is what I use)
  • 1.5 cups/375ml beef stock
  • 2 tblspns tomato paste
  • .5 cup/180 ml red wine
  • 400g can Mexican chilli beans
  1. Heat oil in a non-stick pan. Cook the meat in batches over a medium-high heat until well browned on all sides and drain on paper towels.
  2. Place meat and everything else (don't drain the beans) in the slow cooker. Cover and cook on low for 6-7 hours.
  3. When its ready, whack it in some bowls, top it with a dollop of sour cream and serve with potato wedges or corn chips.

    IT'S TO DIE FOR!!!

sent by Dearne, NSW

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