Slow-Cooked Chilli Con Carne

Prep:25 minutes

Cook:2.5 hours


Try using black beans to replace the kidney beans or serve spooned over jacket potatoes.


1 tbsp oil
400g pack diced braising steak
1 onion, roughly chopped (180g)
1 red pepper, cut into chunks (180g)
1 tsp hot chilli powder
1 tsp ground coriander
½ tsp ground cumin
1 tsp LoSalt
400g can chopped tomatoes
400g can kidney beans, drained and rinsed


1. Preheat the oven to 180oC, gas mark 4.

2. Heat the oil in a large frying pan and fry the steak and onion for 3 minutes, add the pepper and cook for a further 2-3 minutes. Stir in all the spices and LoSalt, then add the chopped tomatoes, 200ml water and the kidney beans.

3. Bring to the boil and transfer to a casserole dish, cover and bake for 2½ hours or until the steak is tender. Serve with freshly cooked rice and soured cream.