The Dinner Planner

Slow Cooker Chilli Con Carne with Mexican Street Corn

5 from 1 vote
This is the type of meal that keeps the whole family happy. Serve it with as many sides as you like and eat it how you like; as a salad, on top of rice or made up as nachos.
Servings 4

Ingredients
 

Chilli Con Carne

  • 500 grams beef mince
  • 1 red capsicum – diced
  • 1 onion – finely chopped
  • 3 garlic cloves – crushed
  • 2 tsp smoked paprika
  • 1 tsp cumin
  • 1 tsp ground coriander
  • 1 tsp cinnamon
  • 1 tsp oregano
  • 1 tsp cocoa powder
  • ¼ tsp chilli powder
  • 1 tbsp olive oil
  • 1 400 gram tinned tomatoes
  • 1 cup beef stock
  • 1 400 gram tinned red kidney beans

Mexican Street Corn

  • 2 corn cobs – husks removed and corn cut off
  • 1 garlic clove – crushed
  • 1 tbsp butter
  • 1 tbsp sour cream
  • 1 tbsp mayonnaise
  • 50 grams feta
  • 2 tbsp coriander – finely chopped

Sides

  • rice
  • corn chips
  • cherry tomatoes
  • lettuce
  • avocado

Instructions
 

Slow Cooker Chilli Con Carne

  • Heat olive oil in a medium sized pan over medium high heat. Add mince, onion, garlic and spices. Stir to combine and cook until mince is browned all over. Transfer to the slow cooker. Pour in the tomatoes and stock. Cook on low for 6-8 hours. Season with salt and pepper. Add kidney beans in the last half hour.

Mexican Street Corn

  • Melt the butter in a pan over medium heat. Add garlic and cook for one minute. Add corn and cook for 3-4 minutes on high heat. You want the corn to start to brown.
  • Remove from the heat and stir through the mayonnaise, sour cream and half teaspoon of salt. Transfer to serving bowl and scatter over feta and coriander.

To Serve

  • Place the chilli con carne, mexican street corn and all the sides you would like in bowls or serving platters and let everyone help themselves

Tips and Variations

GLUTEN FREE
VEGETARIAN – Add 2 extra tins of black beans, kidney beans or any beans you like. 

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