Slow Cooked Beef Chili - ANna's fave from the lean machine - optional: add cornbread, sour cream, cheddar cheese, jalapenos, avocado, tortilla chips

Ingredients:

2 tbls olive oil

500 g lean (5% fat) beef mince

1 large onion

1 garlic clove, crushed

1 teaspon hot chili powder

1 teaspoon ground cumin

½ teaspoon ground cinnamon

2 tablespoons tomato puree

500 ml fresh beef stock

1 x 400 g tin chopped tomatoes

1 x 400g tin kidney beans rinsed and drained

1 x 400g tin baked beans

sea salt and black pepper

small bunch of cilantro roughly chopped

Lime wedges to serve

Instructions

Heat 1 tblsp oil in a heavy pan or casserole dish, add beef and fry for 5 minutes until browned. Remove beef from pan - set aside

Add remaining oil to the pain then add onion until softened for 5 minutes

Add garlic and spices for 1 minute

Then add tomato puree and fry for another minute

Return the beef and juices - add the stock, tomatoes, and stir until combined - cover and simmer gently for 45 minutes

Add kidney and baked beans - cover and cook for another 10 minutes. Season to taste.

Top with chopped coriander and serve with lime wedges.

Creamed Cornbread

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A

[ ] Jalapeno

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C

[ ]

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Other store

[ ] 2(8 ounce) boxes Jiffy corn muffin mix

[ ] 1(8 ounce) can creamed corn

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Mix cornbread as directed on package.

Add in corn and cheese.

*If using milk add at the end and only use enough to make the consistency like thick pancake batter.

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Recommend using a 9x13 if you want it done in 20 minutes

Bake 400 degrees for 20-25 minutes or until golden brown and a toothpick comes out clean.