Most recipes I’ve ever found for Chilli con (o sin) Carne have been Gluten Free & in fact most Mexican food seems to be Gluten Free too – especially if made with traditional with Corn Tortillas (flour or wheat tortillas clearly aren’t & shop bought ‘corn’ tortillas tend to have wheat flour in, so beware).
Anyway – this is a quick recipe that I have almost literally thrown together from what I have left in the fridge. What with the bank-holiday weekend and having a very laid-back (lazy) few days, I haven’t been shopping, or this recipe would also include onion and a red pepper at the very least!
1 packet of lean minced beef (could easily be substituted for 150g red split lentils if going for a vege version, but you’ll need to add more liquid)
3 Cloves of Garlic (crushed or chopped finely)
1 Green Chilli (chopped small)
1/2 Red Chilli (chopped small)
3 heaped teaspoons of Cumin
1 teaspoon of dried oregano
1 heaped teaspoon of Cayenne Pepper (or other Chilli Powder – use more or less to taste)
1 level teaspoon of bouillon
1 tablespoon of tomato ketchup
1 tin chopped tomatoes
1 tin chick peas (drained)
1 tin of kidney beans (drained & rinsed)
Brown the mince over a medium heat until there is no pink showing. (The crock from my slow cooker goes on the hob, which minimises washing up!)
Take off the heat, add the garlic, chilli, cumin and oregano – stir well.
Add the chopped tomatoes & kidney beans.
Add the bouillon & ketchup to the bottom of the empty tomato tin – half fill with hot water, stir and add to the mix.
Stir again and put in the slow cooker.
I’m short on time today, so I’ve put the cooker on high for an hour to get it started and then will turn to low for another 5 hours.
About an hour before it’s ready, I will add the kidney beans and give it another quick stir.
That’s it! Easy, inexpensive and tasty!