I don’t know if this is anywhere near a traditional chilli but it is my version and super tasty. Serve with some rice, coriander and condiments and you’ve got yourself an easy comforting winter dinner. This recipe is fairly mild so if you like it hotter just add more chilli powder or add some fresh chilli on top when cooked. I have a slow cooker where the internal pot can go on the hob but if you don’t have one of these just cook the meat in a frying pan then add to the slow cooker pot. This recipe is best cooked on low for 8 hours but if you don’t have time you can cook on high for 5 hours instead. I would recommend browning the meat first as it adds some flavour but if you are short on time you can just throw this in the pot as it comes.
Serves 6
Ingredients
Olive oil
1kg stewing steak
2 onions
4 garlic cloves
1 tin red kidney beans
1 tin black beans
1 tin tomatoes
1 tin passata
1 vegetable stock pot
1 beef stock cube
1/2 dessert spoon molases
2 bay leaves
4 tsp ground coriander
4 tsp ground cumin
2 tsp chilli powder
3 teaspoons dried oregano
Salt and pepper
Method
- Place the slow cooker pot on the hob, heat the olive oil, then fry the stewing steak until brown then take off the heat
- Finely chop the onions and the garlic and add to the pot
- Add all the other ingredients with a couple of tins of water
- Place the lid on and cook on low for 8 hours or high for 5 hours
- Taste and add more seasoning if required
- If the sauce is too thin then add some cornflour at this point
- Serve with rice, chopped coriander, sour cream dip and extra chilli’s or chilli sauce if desired
Note – not all slow cooker pots can go on the hob – check the manufacturers instructions and if yours can’t just use a frying pan to cook the meat off and add to the slow cooker pot.