Slow cooker chilli con carne


  • 1 onion, sliced
  • 1 red pepper, deseeded and thickly sliced
  • 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
  • + 9 more ingredients
    • 1 tsp ground coriander
    • 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
    • small bunch fresh coriander, stalks finely chopped
    • 2 tsp hot chilli powder

1. 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. 2. Add the garlic, spices and o...

View full recipe at SpringPad


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