Slow cooker chilli con carne
BBC
Chocolate added at the end gives a richness to this slow-cooked chilli. Delicious with soured cream, fluffy rice and a scoop of guacamole.
Ingredients
- 1 onion, sliced
- 1 red pepper, deseeded and thickly sliced
- small bunch fresh coriander, stalks finely chopped
- 1 tbsp sunflower oil
- 800g/1lb 12oz beef brisket, trimmed of excess fat and cut into matchbox-size pieces
- Salt and freshly ground black pepper
- 2 fat garlic cloves, crushed
- 1 tsp ground cumin
- 1 tsp ground coriander
- 2 tsp hot chilli powder
- 1 tsp dried oregano
- 2 tbsp tomato purée
- 400g/14oz can chopped tomatoes
- 300ml/½ pint hot beef stock
- 400g/14oz can red kidney beans in water, rinsed and drained
- 1 cube good quality dark chocolate, minimum 70% cocoa solids
Preparation method
- Place the onion, red pepper and coriander stalks into a slow cooker. Heat the oil in a large non-stick frying pan, season the beef with salt and freshly ground black pepper, then fry in two batches until golden-brown, transferring to the slow cooker when ready.
- Add the garlic, spices and oregano to the pan juices and fry for one minute until fragrant. Stir in the tomato purée, tomatoes and stock then bring to a boil. Pour the hot sauce over the meat, then cover with a lid and cook on low for seven hours. Stir in the beans, then cook for an hour more until the meat is very tender.
- Pop the chocolate into the sauce, let it melt, then stir it in. Season the sauce to your taste, then scatter with the coriander leaves and serve.
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