Let your slow-cooker do the hard work, then enjoy the Mexican flavours of this warming chilli.
1 large onion chopped
1 red capsicum finely chopped
1 kg beef mince
1 tbsp ground cumin
420 g can mexican chilli red kidney beans
1 cup water (250 ml)
580 g jar spicy tomato pasta sauce
1 avocado chopped
Cook onion, capsicum and mince in an oiled, deep non-stick frying pan, breaking up meat, for 10 minutes, or until browned. Stir in cumin.
- Transfer to a 5 to 6-litre slow cooker. Add undrained beans, water and sauce. Stir to combine. Season with salt and pepper. Cover with lid.
- Cook on high for 3 hours.
- Serve chilli con carne with tortillas and avocado.