1Heat oil in a frying pan and saute onion and garlic until soft.
2Heat oil in a frying pan and saute onion and garlic until soft.
3Transfer to slow-cooker.
4Stir in salt and pepper, oregano, chilli flakes, beef stock, tomato paste, kidney beans and tinned tomatoes.
5Cook, covered, on low for 6 hours. Then remove lid and put on high for 1-1.5 hours until mixture thickens.
6To serve, melt tasty cheese on corn chips under the griller. Once golden brown, layer on top chilli con carne, guacamole and sour cream.
1Chilli con carne is able to be served anytime after after cooking on low for 6 hrs if you prefer a thinner sauce. My family likes it thicker so the extra 1-1.5 hours on high with the lid off does the trick!