Directions
1Heat oil in a frying pan and saute onion and garlic until soft.
2Transfer to slow-cooker.
3Stir in mince, salt and pepper, oregano, chilli flakes, beef stock, tomato paste, kidney beans and tinned tomatoes.
4Cook, covered, on low for 6 hours. Then remove lid and put on high for 1-1.5 hours until mixture thickens.
5To serve, melt tasty cheese on corn chips under the griller. Once golden brown, layer on top chilli con carne, guacamole and sour cream.
Notes
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!
2
Submitted by Jo-Anne Brown.
1 Review
Please note that all comments are held in moderation and manually approved. It may be several minutes until you see yours. Please Do Not resubmit your comment during this time.
Kathy Flatman
November 17, 2019
Cooked this today. Yummo. Partner reckons so much better than stove top. Found it very mild even though i added 3 extra small fresh chillies. Will add more chilli next time as we both like it hot. 🤪Nice recipie, will add to rotation.