Classic Chilli Con Carne

Intro:

Another slow cooker favourite of mine, this Chilli con carne may be titled classic chilli but that is just because it is the only one you are going to need. It also includes a few ingredients passed down from my parents that give this chilli extra oomph. Although this recipe can be cooked in 4hrs on high I highly recommend the low and slow method (if you can face the early rise), after all you can't rush perfection. Great served with rice, however this also goes great in a wrap with rice and other fresh veg if you're in the mood for a burrito. Other great Mexican dishes you could try with this chilli includes loaded nachos and taco's, so if you want to switch it up next fajita night and blow your flatmates away, this is the one for you.

Ingredients (serves 4):

• 500g beef- mince
• 100g chorizo- cubed
• 1 large onion- diced
• 1 large pepper- seeds removed and diced
• 2 fresh chillis
• 1 can chopped tomatoes
• 1 can red kidney beans
• 1 clove garlic- minced
• 2 tbsp tomato puree
• 1 beef stock pot
• 1 tbsp dried oregano
• 1 heaped tsp ground cumin
• 1 tsp chilli flakes
• 1 tsp sugar
• 2 cubes dark chocolate grated
• (Optional) Soured cream
• (Optional) Grated cheddar

Cooking Instructions:

1. Chop your onion, chorizo & pepper as shown below, and season generously with salt and pepper before adding all of your ingredients into your slow cooker before mixing thoroughly and covering with the lid.
2. Cook on high for 4 hours or low for 8 hours.
3. When ready stir well and serve. I like to have mine with cooked rice and topped with a dollop of soured cream and a generous serving of grated cheddar. Enjoy!