Slow cooker beef chilli
https://www.coop.co.uk/recipes/slow-cooker-chilli
Our ultimate beef chilli uses chocolate and coffee for extra depth of flavour
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Feeds
6
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Ready in
8 hours
30 minutes
Each serving contains
% of adult’s reference intake | Carbohydrates per serving : 22g
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Ingredients
- 1 tbsp coriander seeds
- 1½ tbsp cumin seeds
- 1 tbsp smoked paprika
- 1 tsp ground cinnamon
- 2 tsp oregano
- 2 tbsp Co-op olive oil
- 1.5kg Co-op British beef braising steak
- 2 tbsp Co-op plain flour
- 2 red onions, finely sliced
- 4 garlic cloves, finely sliced
- 2 tbsp tomato purée
- 1½ tbsp Co-op chipotle paste
- 2 tbsp Co-op cider vinegar
- 2 tbsp maple syrup
- 1 tsp Co-op Fairtrade coffee powder
- 200ml hot chicken stock, made with ½ stock cube
- 400g can Co-op chopped tomatoes
- 30g Co-op Irresistible Fairtrade 70% cocoa dark chocolate, grated
- Handful coriander, chopped
- Co-op sour cream, to serve
Method
- Toast the coriander and cumin seeds in a small dry pan until fragrant, then grind into a powder with a pestle and mortar or spice grinder
- Mix with the paprika, cinnamon and oregano
- Heat the olive oil in a large frying pan over a medium heat
- Toss the steak in the flour, then fry in batches for 3-4 mins, until golden on the outside
- Remove from the pan, then add the onion
- Fry for 6-8 mins, until soft, then add the garlic and continue to cook for a further minute
- Add the ground spices and fry for another minute until fragrant
- Transfer the steak, onion and garlic to a slow cooker
- Mix the tomato purée, chipotle paste, vinegar and maple syrup together and add to the cooker
- Dissolve the coffee in the stock and add, along with the chopped tomatoes
- Cover and cook on low for 8 hours
- When it’s ready, remove the meat from the sauce and shred with 2 forks, then return to the pot
- Add the grated chocolate and stir until it’s melted
- Serve the chilli sprinkled with the chopped coriander and a dollop of sour cream
