Slow cooker chilli con carne
This easy slow cooker chilli recipe has a little hit of chocolate for a richness. This recipe uses beef brisket but you can also use braising steak or even beef mince if that’s what you have.
- 1 onion, sliced
- 1 red pepper, deseeded and thickly sliced
- small bunch fresh coriander, stalks finely chopped
- 1 tbsp sunflower oil
- 500g/1lb 2oz 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
- 2 x 400g/14oz can red kidney beans in water, rinsed and drained
- 1 cube good quality dark chocolate, minimum 70% cocoa solids
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 beef in the slow cooker, then cover with a lid and cook on low for seven hours. Stir in the beans, then cook the chilli for an hour more until the meat is very tender.
Pop the chocolate into the chilli, let it melt, then stir. Season the chilli to your taste, then scatter with the coriander and serve with rice or cornbread.
You can store any slow cooker chili leftovers in the freezer for up to 2 months.
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