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Chilli Con Carne - Slow Cooker version recipe

  • Serves 6
  • 25 mins to prepare and 3 hrs 00 mins to cook
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Customer recipe by Helen Critchell
Added 69 months ago

Brown the meat and then add onions, garlic and tomatoes and cook for about 8 minutes or until the onions are just soft. Transfer everything to slow cooker and pour in 300ml water. Stir, then add chillies, oregano, chilli powder, paprika, cumin, Tabasco Sauce and salt and pepper. Cover and cook for 3 - 4 hours on low or 6 - 8 hours on high. Stir through the cornmeal/polenta for the last hour of cooking. The chilli should be rich and thick. Serve with rice and red kidney beans.

Please note: this recipe has been created and uploaded by a member of the Tesco Real Food online community. Tesco does not test customer recipes so cannot accept responsibility for the content, validate the results or answer queries regarding them.

  • 3 tbsp sunflower oil
  • 1.35kg braising beef, chopped
  • 3 brown onions
  • 3 Garlic cloves, finely chopped
  • 2 400g tin chopped tomatoes
  • 2 - 4 Red chillies, deseeded and chopped
  • 1 tbsp Dried Oregano
  • 2 tbsp Chilli powder
  • 1 tbsp paprika
  • 2 tsp Ground cumin
  • 1 - 2 tsp Tabasco sauce
  • 1 tbsp polenta, dried cornmeal

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