Chili con carne

AuthorHungry PandaCategoryDifficultyIntermediate

Yields6 Servings
Prep Time20 minsCook Time3 hrsTotal Time3 hrs 20 mins

 1.20 kg joint of beef – you can buy a cheap cut because the slow cooking tenderises it.
 1 small red pepper – diced very finely
 2 cloves of garlic, squashed with the back of a knife or crushed
 1 yellow or red onion – sliced thinly
 1 tin of kidney beans, rinsed and drained
 1 tin of whole or chopped plum tomatoes
 200 ml passata sauce
 3 Jalapeno chillis (either fresh or tinned/jar) chopped finely – we use 4 of these as we like our chilli hot!
 1 pinch salt
 1 pinch sugar
 1 pinch black pepper
 1 tsp cumin powder
 mixed herbs
 tomato paste and ketchup to taste
 2 beef stock cubes
 1 tsp smoked paprika
 ½ tsp cayenne pepper
 2 sticks coriander fresh
 2 squares of dark chocolate (70% or similar)
 beef stock (retained from the slow cooking of the beef)

1

irections

Put the joint of beef in Sakura (no liquid necessary), select the ‘SLOW COOK’ option and cook for 4 hours – this is for well done, if you prefer your beef a little pink in the middle reduce the time to 2.5-3 hours. Once complete, take out and retain the stock in the inner bowl for the sauce. Shred the beef with two forks or roughly chop into small strips/pieces (see photo below). You can do the cooking of the beef 1-2 days beforehand and refridgerate.

Shredded beef

2

In a pan, fry garlic, onions, red pepper, jalapenos in a little oil. Once the onions and garlic are starting to brown add the whole/chopped tomotoes, passata and seasonings. Add some of the beef stock to loosen the sauce and combine all ingredients by stirring thoroughly.

3

Add the shredded beef and kidney beans to the sauce and stir to combine. Check the seasoning and adjust if necessary. If the sauce is still thick, add more beef stock and if it’s not quite hot enough you can add a pinch of chilli powder.

4

Transfer the mixture to the Sakura, select the ‘SLOW COOK’ option and cook for at least 3 hours

Chilli con carne in Sakura

5

Serve with rice and nacho tortilla chips. Yummy and very filling, so make sure you are hungry!

The tortilla chips you see in the picture are smokey BBQ flavour, nacho cheese flavour work well too. Sometimes we make our own and we follow this recipe which is very easy!

Our top tip – adding a couple of squares of dark chocolate to your chilli makes the flavours deeper and adds a lovely richness to the sauce.

chilliconcarne

Ingredients

 1.20 kg joint of beef – you can buy a cheap cut because the slow cooking tenderises it.
 1 small red pepper – diced very finely
 2 cloves of garlic, squashed with the back of a knife or crushed
 1 yellow or red onion – sliced thinly
 1 tin of kidney beans, rinsed and drained
 1 tin of whole or chopped plum tomatoes
 200 ml passata sauce
 3 Jalapeno chillis (either fresh or tinned/jar) chopped finely – we use 4 of these as we like our chilli hot!
 1 pinch salt
 1 pinch sugar
 1 pinch black pepper
 1 tsp cumin powder
 mixed herbs
 tomato paste and ketchup to taste
 2 beef stock cubes
 1 tsp smoked paprika
 ½ tsp cayenne pepper
 2 sticks coriander fresh
 2 squares of dark chocolate (70% or similar)
 beef stock (retained from the slow cooking of the beef)

Directions

1

irections

Put the joint of beef in Sakura (no liquid necessary), select the ‘SLOW COOK’ option and cook for 4 hours – this is for well done, if you prefer your beef a little pink in the middle reduce the time to 2.5-3 hours. Once complete, take out and retain the stock in the inner bowl for the sauce. Shred the beef with two forks or roughly chop into small strips/pieces (see photo below). You can do the cooking of the beef 1-2 days beforehand and refridgerate.

Shredded beef

2

In a pan, fry garlic, onions, red pepper, jalapenos in a little oil. Once the onions and garlic are starting to brown add the whole/chopped tomotoes, passata and seasonings. Add some of the beef stock to loosen the sauce and combine all ingredients by stirring thoroughly.

3

Add the shredded beef and kidney beans to the sauce and stir to combine. Check the seasoning and adjust if necessary. If the sauce is still thick, add more beef stock and if it’s not quite hot enough you can add a pinch of chilli powder.

4

Transfer the mixture to the Sakura, select the ‘SLOW COOK’ option and cook for at least 3 hours

Chilli con carne in Sakura

5

Serve with rice and nacho tortilla chips. Yummy and very filling, so make sure you are hungry!

The tortilla chips you see in the picture are smokey BBQ flavour, nacho cheese flavour work well too. Sometimes we make our own and we follow this recipe which is very easy!

Our top tip – adding a couple of squares of dark chocolate to your chilli makes the flavours deeper and adds a lovely richness to the sauce.

chilliconcarne

Chili con carne