Chilli Con Carne Nachos
A quick and easy family winner!
Serving: 6
Ingredients
- 1 tbsp olive oil
- 1 large onion (finely diced)
- 3 cloves garlic (crushed)
- 1 kg beef mince
- 1 tsp cumin
- 1 tsp smoked paprika
- 1 tsp dried oregano
- 1 tsp dried chilli flakes
- 1 cup beef stock (liquid)
- 1/3 cup tomato paste
- 800 g canned kidney beans (drained and rinsed)
- 800 g crushed tomatoes
- Salt and pepper to taste
Extras To Serve
- Corn chips
- Grated tasty cheese
- Guacamole
- Sour cream
Instructions
- Heat oil in a frying pan and saute onion and garlic until soft.
- Transfer to slow-cooker.
- Stir in mince, salt and pepper, oregano, chilli flakes, beef stock, tomato paste, kidney beans and tinned tomatoes.
- Cook, covered, on low for 6 hours. Then remove lid and put on high for 1-1.5 hours until mixture thickens.
- To serve, melt tasty cheese on corn chips under the griller. Once golden brown, layer on top chilli con carne, guacamole and sour cream.
Notes
- Chilli 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!
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