Slow cooked indulgent beef chilli served with basmati rice, warm tortillas & cheese

Recipe Difficulty: Medium

Prep Time: 30 minutes

Cooking Time: 6-7 hours 

The perfect family feast – this slow cooker beef chilli recipe is rich, warming and a real crowd pleaser and perfect as we head into Autumn. The perfect beef to use for this is our Chuck Steak.

The chuck steak is a cut of beef from the primal cut of the fore quarter known as the chuck. It is an economical cut and mainly used for braising and slow cooking.  This works well and is full of flavour with its balance of meat to fat.  It is quite an old fashioned cut but when cooked nice and slow can create some of the tastiest beef meals, none more so than this indulgent chilli. 

Ingredients:

500g chuck steak – cut into chunky pieces

1 sliced red onion

1 red pepper

Small bunch of fresh coriander (stalks chopped and leaves put to one side)

1 tbsp oil

Salt & ground black pepper

2 garlic cloves (crushed)

1 tsp ground cumin

1 tsp ground coriander

2 tsp hot chilli powder

1 tsp dried oregano

2 tbsp tomato puree 

1 can (400g) chopped tomatoes

1 can red kidney beans (drained and rinsed)

1 piece of 70% cocoa solids dark chocolate 

To serve:

Basmati Rice

Coriander

Grated Cheese 

Tortilla Wraps 

Method

1. Place the onion, red pepper and coriander stalks into the slow cooker.
2. In a large non-stick frying pan, heat the oil and add the beef in two batches. Season with salt and pepper and fry the meat until golden brown on all edges. Transfer to the slow cooker.
3. Add the crushed garlic, all spices and fry for a minute. Stir in the tomato puree, tinned tomatoes, and stock and bring the pan to the boil.
4. Pour the sauces over the beef in the slow cooker and put on low for 6 hours, stirring occasionally.
5. Drain, and wash the kidney beans and stir into the slow cooker for a further hour (or until the meat is very tender). You can use 2 tins of kidney beans if you want more in your dish.
6. Around 15 minutes before serving prepare your rice, chop your coriander, grate your cheese and warm your tortillas. We chopped our tortillas into ¼s, wrapped in foil and added to the oven for 10 minutes to warm through.
7. Just before serving, stir the chocolate into the chilli until fully melted.
8. Place everything on the table and let everyone dig in! Enjoy!