Hearty Slow Cooked Chunky Chilli Recipe
Prep time: 
Cook time: 
Total time: 
Serves: 4
  • 500g Good Quality Stewing Beef
  • 1 Onion (Diced)
  • 2 Cloves of Garlic (crushed)
  • 1 Teaspoon Coriander Seeds (crushed with a pestle and mortar)
  • 1 Teaspoon Cumin Seeds (crushed with a pestle and mortar)
  • 1 Teaspoon Ground Cinnamon
  • 1 Teaspoon Smoked Paprika
  • 1 Beef Stock Cube
  • 350g Tomato and Chilli Sauce ( I use Loyd Grossman)
  • Salt and Pepper to season
  • 400g Butter Beans (drained)
  • To Serve:
  • 1 Red Onion (diced)
  • 400g Pinto Beans (drained)
  • A Good helping a grated cheese
  • Rice to serve 4 people
  1. Put the beef, diced onion and crushed garlic into the slow cooker (I use a Morphy Richards Accents 48703 which I did a review of here).
  2. With a pestle and mortar, crush the coriander seeds and cumin seeds. Sprinkle all over your beef.
  3. Add the cinnamon and paprika to the beef along with a crushed beef stock cube. Stir.
  4. Add the tomato and chilli sauce, rinse out the jar and add the water to the dish (it should be enough to cover your beef). Season.
  5. Turn your slow cooker onto it's 'low' setting and leave for 8 hours.
  6. An hour before serving add the butter beans and stir.
  7. Once cooked, plate up with a helping of rice and let you and your guests help themselves to chopped raw red onion, grated cheese and pinto beans to top the chill. Enjoy!
Recipe by Cook Bake Eat at https://www.cookbakeeat.com/slow-cooked-chunky-chilli-recipe/