This has got to be one of my all time favourite recipes. More often than not I make it for any friends who come to stay. It’s hard not to like so makes it a great choice if you’re having friends round. I love to make it on a Saturday night where I can totally chill and let the slow cooker do the hard work. Best of all, it is perfect any time of the year. In the Summer I love to serve it with rice, raw red onion and pinto beans. In the Winter, spiced chilli potato wedges.
It is completely different to a Chilli Con Carne, I can’t say I’ve found a fool-proof recipe to make a Con Carne. But this recipe never goes wrong. I always feel so satisfied and at home with it. Bliss.
I was lucky enough to be sent a bottle of Gigondas Pascal Frères red wine to accompany the dish from Yapp Brothers. It’s a full bodied red from France, it goes perfectly with the chunky pieces of beef in this recipe. The other half and I enjoyed eating this slow cooked hearty chunky chilli dish alfresco, next to the fire pit with two large glasses. An absolutely perfect way to spend a Summer evening. Enjoy.
- 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
- 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).
- With a pestle and mortar, crush the coriander seeds and cumin seeds. Sprinkle all over your beef.
- Add the cinnamon and paprika to the beef along with a crushed beef stock cube. Stir.
- 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.
- Turn your slow cooker onto it's 'low' setting and leave for 8 hours.
- An hour before serving add the butter beans and stir.
- 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!
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