Slow cooker smokey chilli beef
(1)
7 hours 20 min
This is a delicious chilli which substitutes beef mince with diced casserole beef. It's a family favourite and has been well received by guests at dinner parties too.
18 people made this
Ingredients
Serves: 8
- 1 to 2 red onions, chopped
- 2 to 3 cloves garlic, chopped
- 1kg diced casserole beef
- 2 teaspoons smoked paprika
- 2 teaspoons ground cumin
- 2 teaspoons ground cinnamon
- 1 teaspoon chilli powder
- 30g chopped coriander
- salt and pepper, to taste
- 1 (400g) tin kidney beans
- 2 (400g) tins chopped tomatoes
- 2 red chillies
- 2 bay leaves
- cornflour, as needed to thicken
Method
Prep:20min ›
Cook:7hr ›
Ready in:7hr20min
- Preheat the slow cooker to Low setting.
- Add the chopped onions and garlic to the slow cooker followed by the beef, spices, chopped coriander (including stalks) and season with salt and pepper.
- Add the kidney beans, both tins of tomatoes, then fill 2 tins with cold water and add too. Pierce the chillies with a sharp knife and add to the slow cooker along with the bay leaves.
- Stir the mixture, cover and cook on low for 7 to 8 hours until the beef is tender. Remove the red chillies when the chilli is hot enough for your taste. To thicken, dissolve a tablespoon or two of cornflour in a small amount to cold water then pour in and stir. Ladle into warmed bowls or over mashed potato or rice and serve.
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Reviews & ratings
Average global rating:
(1)
Reviews in English (1)
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I made this again using bone in beef shin for more depth of flavour - 02 Nov 2015