- 500 g beef mince
- 1 onion diced
- 2 tsp minced garlic
- 2 tsp cumin
- 2 tsp oregano
- 1 tbs chilli powder
- 2 tsp paprika
- 800 g diced tomatoes
- 400 g kidney beans rinsed and drained
- 1 tsp caster sugar
- 2 tbs tomato paste
- 2 cups beef stock
- sour cream, grated cheese and chopped spring onions to serve
In a frying pan, saute the beef and onion until browned. Place into the slow cooker.
Add the garlic, cumin, oregano, chilli powder, paprika, diced tomatoes, kidney beans, caster sugar, tomato paste and beef stock. Stir.
Cook on low heat for 6-7 hours or on high heat for 4-5 hours.
Taste the chilli with approximately an hour to go and add extra chilli if you feel it needs it.
Serve with grated cheese, sour cream and chopped spring onions.
Calories: 356kcal | Carbohydrates: 27g | Protein: 24g | Fat: 18g | Saturated Fat: 7g | Cholesterol: 59mg | Sodium: 296mg | Potassium: 1035mg | Fiber: 8g | Sugar: 6g | Vitamin A: 1020IU | Vitamin C: 16.3mg | Calcium: 108mg | Iron: 6.2mg