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Chilli con carne
4.5 litres
Vegetable oil 3 tbsp
Onions, chopped 2 large
Garlic, crushed 4 cloves
Green pepper, de-seeded and chopped
1
Minced beef 1 kg
Can of tomatoes, chopped 2x 400g
Chilli powder 3 tsp
Flour 3 tbsp
Brown sugar 3 tsp
Tomato puree 7 tbsp
Salt and freshly ground black pepper
Can red kidney beans, drained 2x 400g
Method
Fry onions, garlic and pepper in a
pan until soft. Add minced beef and
fry until lightly browned. Blend
together chilli powder, flour, brown
sugar and tomato puree. Stir in
tomatoes, chilli paste and
seasoning. Transfer all ingredients to
the ceramic pot and place the pot in
the slow cooker base. Place the lid
on the slow cooker. Cook for
approximately 3 - 7 hours. One hour
before serving, add the kidney
beans. Serve with boiled rice or
baked potatoes.
Steak and kidney ragout
4.5 litres
Stewing steak 1.5 kg
Kidney 300g
Flour 3 tbsp
Onions, quartered 4 large
Hot beef stock 1 litre
Red wine 400ml
Tomato puree 5 tbsp
Worcestershire sauce 2 tsp
Button mushrooms 225g
Method
Using a sharp knife, trim the beef
and cut into 1 inch (2.5cm) cubes.
Cut the kidney into bite size pieces.
Coat the beef with the flour. Place
into a pan with onions, stock, wine
and tomato puree. Bring to a
simmer. Add the worcestershire
sauce and season.Transfer all
ingredients to the ceramic pot and
place in the base unit. Place the lid
on the slow cooker. Cook for
approximately 5 - 7 hours. Add the
button mushrooms one hour before
serving. This recipe can be used as
a base for steak and kidney pie.
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