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Chilli Con Carne

SERVES: 4 – 6
PREP TIME: 15 MINUTES
STOVE TOP TIME: 35 MINUTES
WONDERBAG TIME: 2 HOURS
DIFFICULTY: MODERATE

INGREDIENTS

  • 600g beef mince
  • 30ml oil
  • 1 onion, finely chopped
  • 1 green bell pepper, diced
  • 3 clove garlic, chopped
  • 5 ml cayenne pepper
  • 15ml paprika
  • 30ml tomato paste
  • 15ml cocoa powder
  • 600g crushed tomatoes
  • 2 beef bouillon cube
  • 3 x 400g black beans. Drained and rinsed
  • 7 ½ ml hot sauce
  • 15ml salt
  • 10ml coarse black pepper
  • Grated cheese, sliced spring onions and sour cream for toppings

DIRECTIONS

  1. Heat the oil in a medium sized pot, add the onions and garlic and fry until lightly browned.
  2. Add the mince and fry for 10 minutes until browned.
  3. Add the remaining ingredients, bring to the boil, turn down the heat and simmer for 15 minutes. Stir occasionally to prevent the beans from sticking.
  4. Place the lid on and simmer for a further 5 minutes.
  5. Place the sealed pot in the Wonderbag on a mat or cloth, seal and leave to cook for 2 hours.
  6. Serve with taco’s or tortillas, grated cheese, sour cream and chopped spring onions.