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Slow cooker beef chilli

Slow cooker beef chilli


Our ultimate beef chilli uses chocolate and coffee for extra depth of flavour

  • Feeds 6 Feeds 6
  • Ready in 8 hours 30 minutes

Each serving contains

  • Energy
    2454kj 586kcal
  • Fat
    High 43%
  • Saturates
    High 59%
  • Sugar
    Low 15%
  • Salt
    Low 13%

% of adult’s reference intake | Carbohydrates per serving : 22g


  • 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


  1. 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
  2. Mix with the paprika, cinnamon and oregano
  3. Heat the olive oil in a large frying pan over a medium heat
  4. Toss the steak in the flour, then fry in batches for 3-4 mins, until golden on the outside
  5. Remove from the pan, then add the onion
  6. Fry for 6-8 mins, until soft, then add the garlic and continue to cook for a further minute
  7. Add the ground spices and fry for another minute until fragrant
  8. Transfer the steak, onion and garlic to a slow cooker
  9. Mix the tomato purée, chipotle paste, vinegar and maple syrup together and add to the cooker
  10. Dissolve the coffee in the stock and add, along with the chopped tomatoes
  11. Cover and cook on low for 8 hours
  12. When it’s ready, remove the meat from the sauce and shred with 2 forks, then return to the pot
  13. Add the grated chocolate and stir until it’s melted
  14. Serve the chilli sprinkled with the chopped coriander and a dollop of sour cream

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