Chilli Con Carne
Tasty and full of authentic Mexican spices, this Chilli Con Carne is sure to be a favourite. Cooked with mince and red kidney beans and served over rice or with nachos. Irresistible!
Alternatively cook in a slow cooker on low heat for 4 hours, or in an oven-proof dish at 160°C for 2 hours, adding beans ½ hour before the end of cooking and frozen vegetables 10 minutes before the end.
For an extra spicy kick, add some chopped fresh red or green chillies to the browned mince and onions.
Serve the Chilli Con Carne over nacho chips, with grated cheese and a dollop of sour cream.
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