I N G R E D I E N T S

Chilli Con Carne:

• 2 tablespoons olive oil
• 1 kg lean beef mince
• 2 onions, finely diced
• 3 teaspoons minced garlic
• 2 x 400g cans diced tomatoes
• ½ cup tomato paste3 teaspoons Worcestershire sauce
• 5 teaspoons ground cumin
• 5 teaspoons dried oregano
• 2 teaspoons brown sugar
• 1 cup water
• 2 teaspoons soy sauce (or tamari)
• 2 tins of Beans 

Couscous:

• 5 cups couscous
• 5 cups boiling water
• 2 tablespoons butter

M E T H O D

1. Peel & finely dice onions
2. Heat oil in large saucepan and cook the mince until lightly browned.
3. Add the diced onion and minced garlic to saucepan and cook for another 2 minutes
4. Transfer mixture to slow cooker
5. Add the canned tomatoes, tomato paste, Worcertershire sauce, soy sauce, cumin, sugar and 1 cup of water to the slow cooker
6. Place lid on slow cooker and cook for 3 ½ hours on high
7. Add kidney beans and cook for a further 20 minutes on high
8. Meanwhile, add the couscous to a large bowl, pour over boiling water and stand for 5 minutes
9. Add butter to couscous and use a fork to fluff up
10. Serve bowl of cous cous topped with chilli con carne

N OT E S

This recipe is egg free.

Substitutions:
GF: Serve with rice and use tamari instead of soy sauce
DF: Omit butter from couscous (replace with olive oil)
V: Use 4-bean mix or minestrone soup vegetarian recipe instead

SERVING 10 people  TIME 4 hours  METHOD Slow Cooker