Slow cooked Chilli con Carne

Method

1. Fry onion until it starts to soften then add meat and garlic. Cook until meat is browned.
2. Add the chilli powder/fresh chillies, cumin and crushed stock cubes, making sure you stir well.
3. Stir in the chopped tomatoes and the puree and bring to the boil
4. Pour into the slow cooker, add the kidney beans and stir again. Make sure that the slow cooker is no more than 2/3 full then put lid on.
5. Cook on low for approx 6 hours. When it’s thoroughly cooked warm it by turning up the heat for a couple of hours (as slow cookers vary check your handbook for how long it’s ok to do this for)
6. Serve with rice or jacket potato and top with soured cream and guacamole if you like it.

This can also be cooked in the bottom oven of an Aga if you don’t have a slow cooker!