Granny's Kitchen

Learn how to cook- try new recipes, learn from your mistakes, and above all have fun

Slow Cooker Chilli Con Carne (2) (Winter Warmers) January 20, 2017

chilli-1chilli-2

 

 

 

 

 

 

 

 

Ingredients

2 lrg onions

2 clove of garlic, crushed

2 Tbsp olive oil

1 kg stewing beef, cut into small cubes

2 tsp sweet smoked paprika

1 – 2 tsp hot chilli powder

2 tsp ground cumin

1 tsp ground cinnamon

3 Tbsp tomato puree

2 red chillies, deseeded & chopped

2 400g tins chopped tomatoes

2 red peppers, deseeded & chopped

1 x 410 tin red kidney beans, rinsed & drained

1 x 410g tin black-eyed beans, rinsed & drained

2 squares good quality dark chocolate

 

Method

In a large pan heat the oil & brown the onion & garlic on a low heat for 8-10 minutes, scoop onto a plate & return pan to the heat.

Brown the meat in 2 -3 batches, if need be.

Put the browned meat along with the onion & garlic into the slow cooker, add the spices & the tomato puree, stir all together.

Next add the chillies, tomatoes, red peppers & a generous pinch of salt. Half fill one of the tomato tins with cold water & add that too.

Heat on High for 1 hour then turn to Low & leave for 6 hours, then stir in the beans & leave on low for another hour.

Taste to check if you need more seasoning, add the chocolate & stir it through.

This can be served with rice or chips along with fresh chopped coriander leaves, soured cream, finely chopped red or green chilli & lime wedges

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