I'm really looking forward to Bonfire Night this year. The children are old enough to enjoy the fireworks now (rather than be petrified of them!) and I love all the ooohs and ahhhs, the whizzes and bangs and of course writing my name in the air with a sparkler!
Now I definitely don't want to be stuck indoors cooking whilst all the fun is going on so I will be using my slow cooker. Slow cooking is a perfect way to make meat really tender and it allows time for the flavours to infuse the food so it's ideal for a Chilli Con Carne. It also means that once I have put all the ingredients in I can just leave it, relax and enjoy myself. I brought my slow cooker from Crockpot and have been really pleased with it but of course there are many different ranges available.
For this dish I am going to use chunks of beef rather than mince as this is the traditional way it was done and the slow cooker will make it deliciously tender. The recipe I have put here is quite mild so that children can eat it too but if you want to spice things up then you might want to try a splash of this extra hot chilli sauce from Trees can't Dance
Ingredients (serves 4):
Diced stewing beef
1 diced onion
1 can chopped tomatoes
1 can kidney beans (drained)
1/2 teaspoon dried chillies
1/2 teaspoon cinnamon
1 tablespoon sundried tomato puree
As usual with slow cooking just throw all the ingredients into the pot and set on a low heat for it to be ready in approx 8 hours or a high heat to it to be ready in approx 5 hours.
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