Chilli Con Carne Loaded Wedges
Serves 4
We cook our chilli in the slow cooker but you can adapt this recipe to cook on the hob.
Fry the onion, minced beef and garlic in a pan until the beef is sealed.
Add the mixture to the slow cooker. Add the chopped tomatoes, chilli (add more if you like it hot), carrot and crumble over the beef stock cubes. Stir well. Cook on low for approx 6 hours. An hour before the end of cooking, add the kidney beans. Season with salt and pepper to taste.
Following the cooking instructions for the wedges. Once they are cooked assemble on a plate, pouring a serving of chilli over the wedges and top with grated cheese.
You can add any veg that this recipe that you fancy - peppers and mushrooms are always a favourite here.
Ingredients
- 10% Fat Minced Beef (500.0, g)
- Onion (Chopped) (1.0, whole)
- Garlic Cloves (Crushed) (3.0, whole)
- Carrot (1.0, whole)
- Tinned Chopped Tomatoes with Onion & Garlic (800.0, g)
- Beef Stock Cubes (2.0, whole)
- Chilli Powder (1.0, Tsp)
- Tinned Kidney Beans (205.0, g)
- Wedges (600.0, g)
- Cheese (100.0, g)