Chilli con Carne with Mac n Cheese Rolls
We haven’t done an OfficeCooking post for a while. Someone mentioned getting one done while it was still school holidays. Then Dale saw this ‘creation’ in a vision, we knew we had to cook it.
What a vision it turned out to be!
Ingredients
- 1 kg Premium Beef Mince
- 1 large red onion
- 1 can Red Kidney Beans
- 1 can Cannelloni Beans
- 1 tbsp Garlic Powder
- 1 tbsp Chilli Powder
- 1 tbsp Mixed Herbs
- 1 tin tomato paste
- 1 kg Mac n Cheese pre-prepared the night before 🙂
- 1 bottle Sriracha Chilli Sauce
- 6 foot French Bread Sticks
Instructions
- Chop the onion into fairly large pieces, they will cook down.
- Combine the beef mince, beans, garlic, chilli and herbs into the slow cooker bowl.
- Cook on high for 4 hours with lid on then for an hour with lid off. You may still need to remove some excess liquid off the top.
- Slice up the bread rolls, removing a wedge form the middle to make room.
- Reheat the Mac n Cheese that was prepared earlier.
- Serve the Chilli con Carne with Mac n Cheese then add a generous serving of Sriracha to taste.
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