Slow Cooker Pork and Beef Chilli

kitchensanctuary.com

Paul

subheading: The Chilli:

500 g (1.1 lbs) braising beef cut into 2cm cubes

500 g (1.1 lbs) pork shoulder cut into 2cm cubes

3 tbsp plain (all-purpose) flour

¼ tsp salt

¼ tsp black pepper

3 tbsp oil

1 large onion peeled and chopped

3 cloves garlic peeled and minced

1 tsp ground coriander

1 tsp mixed herbs

1 tsp smoked paprika

2 tsp cumin

1 tsp ground ginger

1 tsp hot chilli powder

1 tsp chipotle paste

1 chopped fresh chilli more if you like it hotter (I use fresno chillies)

2 tbsp tomato puree (paste in the USA)

2 tbsp Worcestershire sauce

300 ml (1 ¼ cups) beef stock

2 x 400 g (2 x 14 oz) tinned finely chopped tomatoes (I like Mutti Polpa variety)

2 chunks dark chocolate

2 tbsp fresh coriander/cilantro chopped

400 g (14 oz) can kidney beans drained and rinsed

420 g (15 oz) can mixed beans in tomato or chilli sauce (or you can use mixed beans in water, then drain and rinse before adding)

subheading: Serve with (choose your favourites!):

boiled rice or tortilla chips

1 freshly chopped coriander (cilantro)

sour cream

chopped fresh chillies

thin slices of red onion

grated strong cheddar cheese

Directions at kitchensanctuary.com

Never lose a recipe again, not even if the original website goes away! Use the Copy Me That button to create your own complete copy of any recipe that you find online. Learn more! It's free!

Page footer