This slow cooker chilli recipe couldn’t be easier to make and is packed full of flavour. Prepare in the morning, pop the lid on and it will be ready for all to enjoy by tea time.
Nutrition Facts
Slow cooker beef and shallot chilli
Amount Per Serving
Calories 435
Calories from Fat 99
% Daily Value*
Fat 11g17%
Saturated Fat 3g19%
Trans Fat 1g
Cholesterol 78mg26%
Sodium 501mg22%
Potassium 1500mg43%
Carbohydrates 44g15%
Fiber 12g50%
Sugar 10g11%
Protein 42g84%
Vitamin A 829IU17%
Vitamin C 16mg19%
Calcium 133mg13%
Iron 8mg44%
* Percent Daily Values are based on a 2000 calorie diet.
Slow cooker beef and shallot chilli
A beef chilli that's packed with flavour
Servings: 4
Calories: 435kcal
Equipment
- Slow cooker
- Mixing bowl
- Large frying pan
- Large jug
Ingredients
- 10 round shallots
- 500g braised or stewing beef diced
- 1 tbsp plain flour
- 2 tsp smoked paprika
- Sea salt& cracked black pepper
- 1 tbsp rapeseed oil
- 2 tsp cocoa powder
- 1 tsp ground cumin
- 1 tsp cayenne pepper
- 1 tbsp sweet chilli sauce
- 1 pint beef stock hot
- 400 g tinned chopped tomatoes
- 400 g tinned kidney beans
- 1 cinnamon stick
Method
- Place the shallots in a bowl and pour over boiling water. Allow the shallot skins to soften in the water for 10 minutes before easily peeling – keep the shallots whole.
- In the meantime, place the beef in a large bowl along with the flour, 1 teaspoon of paprika and salt and pepper. Thoroughly coat the beef in the flour mixture.
- Heat the oil in a large frying pan and in batches brown the meat well until just caramelised. Once browned, place the meat into the slow cooker along with the prepared shallots. Fry the remaining meat.
- In a large jug dissolve the cocoa powder in 20ml of hot water. Add the cumin, cayenne pepper and sweet chilli sauce to create a thick paste. Stir in the hot stock before pouring it all into the slow cooker. Add the chopped tomato, kidney beans and cinnamon to the slow cooker along with a large pinch of salt and pepper. Stir all the ingredient together and place on the lid.
- Cook on ‘low’ for 7 - 8 hours (3.5 - 4 hours on ‘high’) until the meat is tender and the sauce has thickened. Half an hour before serving, if the sauce needs reducing further, pour the chilli into the pan and simmer over a medium heat until the sauce has thickened to your desired consistency.
Notes
Not a fan of slow cookers, simply follow the method until stage 5, placing in a large pan or casserole dish with lid. Simmer gently on the hob over a low heat for 2 hours, stirring occasionally. Alternatively place in the oven at 160°C /140°C fan/Gas 3 for 3 hours.
Nutrition
Calories: 435kcal | Carbohydrates: 44g | Protein: 42g | Fat: 11g | Saturated Fat: 3g | Trans Fat: 1g | Cholesterol: 78mg | Sodium: 501mg | Potassium: 1500mg | Fiber: 12g | Sugar: 10g | Vitamin A: 829IU | Vitamin C: 16mg | Calcium: 133mg | Iron: 8mg
Recipe courtesy of UK Shallots
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