It’s freezing in London this weekend, really cold with a biting wind – it feels like Winter is here. My absolute favourite winter warmer is chilli so that’s what went in the slow cooker today.
Our chilli experience was transformed when we had it in the USA a few years ago. We have family in the states and they made it for us when we went to stay. Cooked for a really long time, served in a bowl with chunks of beef as well as minced beef. It was delicious. We’ve used chunks of beef in our chilli ever since and it transforms the dish. I love it.
Ingredients (serves 6)
1 white onion, diced- 1 carrot, diced
- 2 sticks of celery, diced
- 2 red chillis diced seed included
- 3 cloves of garlic, pressed
- 1kg minced beef
- 250g diced beef
- Glug of red wine
- 1 can chopped tomatoes
- 1 small carton of passata
- 2 tbsp dried cumin
- 2 tbsp dried coriander
- 1 pinch cinammon
- 1 tsp cayenne pepper
- 1 tsp paprika
- 2 tins red kidney beans drained
- couple of squares of 85% dark chocolate
- olive oil
Heat the olive oil in a large frying pan and add the onion, garlic, carrot, celery and chilli. Cook on a low heat for around 5 minutes. In another smaller pan heat some oil and brown the diced beef. Once the beef is browned transfer if into the slow cooked.
Add the minced beef into the frying pan and cook until brown. Add in a glug of red wine and cook until the liquid has reduced. Then add all the spices and cook through for a minute or so.
Transfer the minced beef into the slow cooker. Add the chopped tomatoes, passata and kidney beans. Stir through and cook for 6-8hrs on a low heat. In the last hour of cooking I grated in some dark chocolate, adjusted the seasoning and then took the lid off the slow cooker and turned it up to a high heat.
We had this served over courgetti with some grated cheddar cheese on top. You could serve it with rice or quinoa, over a jacket potato, or with tortilla chips. I’ve got loads left over for lunches during the week.
From Strength to Strength 