My ultimate slow cooker chilli con carne (recipe in the comments)
My ultimate slow cooker chilli con carne (recipe in the comments)
by crazyunicorntamer
1 Comment
crazyunicorntamer
TOTAL TIME: 3-5 HOURS INGREDIENTS olive oil 2 medium onions peeled and diced 1 bunch of fresh coriander 3 fresh red chillies deseeded 4 cloves of garlic peeled and minced 1½ tablespoons around cumin, 2 teaspoons chilli powder 1 teaspoon smoked paprika 1 stick of cinnamon 1kg beef mince, 50ml brandy (optional) 1 heaped tablespoon tomato purée 2 x 400g tins of chopped tomatoes 50g dark chocolate (70%) or 1 tablespoon cocoa powder sea salt and freshly ground black pepper 2 × 400g tins of kidney beans drained and rinsed
TO SERVE basmati rice soured cream
over a medium-high direct heat, add a good drizzle of oil to the pan. Finely chop the onions and fry for about 5 minutes, or until soft. Meanwhile, fnely chop the coriander stalks, keeping the leaves for later, and finely slice 2 chillies and the garlic. Add it all to the pan to fry for a further 2 minutes, then add all the spices, cook for a further few minutes.
Add your tinned tomatoes and purée to the slow cooker on a high heat, fill the tomato tins with water and add to the slow cooker, then stir in your onions and aromatics from the pan.
Add the mince to your pan, break it up with a wooden spoon and cook for 5 minutes, or until browned all over and any liguid has evaporated, then add to the slow cooker, (optional) also add in your brandy.
Now brown off your sausage meat and bacon this takes around 5 minutes, once you’re happy add these to the slow cooker.
Break in the chocolate and give it a stir, then season and cover the slow cooker with it’s lid. simmer gently for about 1:30 hour, stirring occasionally and adding a bit more water if it’s drying out too quickly. Stir in the kidney beans and continue simmering for another hour and half, when you have around 15 to 20 minutes left it’s good time to start cooking your rice (see my basmati rice video for instructions).
Season the chilli to taste, scatter over the coriander leaves and sliced fresh chilli then serve with steamed rice and a dollop of soured cream.
Tips
If you have more time, then take this to 5 hours, just add your kidney beans 1:30 before you serve.
You may find that the chilli becomes to thin due to condensation in your slow cooker, if this happens drain off some liquid and set aside in a bowl, you can also add a cornflour slurry to thicken this, 1 tsp corn flour, 2 tsps water mixed up.
Chilli is good on everything – rice, hot dogs, couscous, nachos, or try my all-time favourite …. day-old chilli in an omelette with cheese. It gets better with age!
1 Comment
TOTAL TIME: 3-5 HOURS
INGREDIENTS
olive oil
2 medium onions
peeled and diced
1 bunch of fresh coriander
3 fresh red chillies deseeded
4 cloves of garlic peeled and minced
1½ tablespoons around cumin,
2 teaspoons chilli powder
1 teaspoon smoked paprika
1 stick of cinnamon
1kg beef mince,
50ml brandy (optional)
1 heaped tablespoon tomato purée
2 x 400g tins of chopped tomatoes
50g dark chocolate (70%) or 1 tablespoon cocoa powder
sea salt and freshly ground black pepper
2 × 400g tins of kidney beans drained and rinsed
TO SERVE
basmati rice
soured cream
over a medium-high direct heat, add a good drizzle of oil to the pan. Finely chop the onions and fry for about 5 minutes, or until soft. Meanwhile, fnely chop the coriander stalks, keeping the leaves for later, and finely slice 2 chillies and the garlic. Add it all to the pan to fry for a further 2 minutes, then add all the spices, cook for a further few minutes.
Add your tinned tomatoes and purée to the slow cooker on a high heat, fill the tomato tins with water and add to the slow cooker, then stir in your onions and aromatics from the pan.
Add the mince to your pan, break it up with a wooden spoon and cook for
5 minutes, or until browned all over and any liguid has evaporated, then add to the slow cooker, (optional) also add in your brandy.
Now brown off your sausage meat and bacon this takes around 5 minutes, once you’re happy add these to the slow cooker.
Break in the chocolate and give it a stir, then season and cover the slow cooker with it’s lid. simmer gently for about 1:30 hour, stirring occasionally and adding a bit more water if it’s drying out too quickly. Stir in the kidney beans and continue simmering for another hour and half, when you have around 15 to 20 minutes left it’s good time to start cooking your rice (see my basmati rice video for instructions).
Season the chilli to taste, scatter over the coriander leaves and sliced fresh chilli then serve with steamed rice and a dollop of soured cream.
Tips
If you have more time, then take this to 5 hours, just add your kidney beans 1:30 before you serve.
You may find that the chilli becomes to thin due to condensation in your slow cooker, if this happens drain off some liquid and set aside in a bowl, you can also add a cornflour slurry to thicken this, 1 tsp corn flour, 2 tsps water mixed up.
Chilli is good on everything – rice, hot dogs, couscous, nachos, or try my all-time favourite …. day-old chilli in an omelette with cheese. It gets better with age!