Spicy beef chilli recipe
A classic slow cooked beef chilli with smoky, spicy chipotle chilli. Serve with a generous dollop of guacamole and sour cream, tortilla chips and rice – nothing quite beats it.
Ingredients
- 1 large onion, diced
- 3 cloves of garlic, finely chopped
- 1 large medium red chilli, finely diced
- 10 g chipotle paste
- 1 large carrot, peeled and diced
- 45 g tomato puree
- 400 g tinned chopped tomatoes
- 200 g beef stock
- 1 kg braising steak, diced
- 800 g red kidney beans, rinsed and drained
- 1 pinch salt, to season
- 1 pinch pepper, to season
- 1 large onion, diced
- 3 cloves of garlic, finely chopped
- 1 large medium red chilli, finely diced
- 0.4 oz chipotle paste
- 1 large carrot, peeled and diced
- 1.6 oz tomato puree
- 14.1 oz tinned chopped tomatoes
- 7.1 oz beef stock
- 2.2 lbs braising steak, diced
- 28.2 oz red kidney beans, rinsed and drained
- 1 pinch salt, to season
- 1 pinch pepper, to season
- 1 large onion, diced
- 3 cloves of garlic, finely chopped
- 1 large medium red chilli, finely diced
- 0.4 oz chipotle paste
- 1 large carrot, peeled and diced
- 1.6 oz tomato puree
- 14.1 oz tinned chopped tomatoes
- 7.1 oz beef stock
- 2.2 lbs braising steak, diced
- 28.2 oz red kidney beans, rinsed and drained
- 1 pinch salt, to season
- 1 pinch pepper, to season
Details
- Cuisine: Mexican
- Recipe Type: Chilli beef
- Difficulty: Easy
- Preparation Time: 20 mins
- Cooking Time: 420 mins
- Serves: 5
Step-by-step
- Place the diced onion, garlic, chilli, chipotle paste, carrot, tomato puree, tomatoes and stock into a removable slow cooker bowl and mix together to combine.
- Add the diced beef and stir well.
- Cover with the lid and cook on low for 6-7 hours or high for 4-5 hours.
- Stir in the red kidney beans and cook for a further 30 minutes.
- Season to taste with the salt and pepper.
- Serve with steamed basmati rice, guacamole, sour cream and tortilla chips.
This recipe is courtesy of Crock-Pot.
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