If you have a slow-cooker, it’s perfect for this chilli beef dish made with steak pieces rather than mince. The slow cooking means you can get the most out of an inexpensive cut of meat and enjoy chunks of smokey beef with beans and a chilli-infused rich sauce. If your slow cooker has a delay timer facility, this is an ideal dish to get ready in the morning before leaving for work and you’ll return home to a delicious smelling and tasting meal.
Serves 4 | 15 mins prep plus 8hrs cooking
- 2 tbsp olive oil
- 600g diced beef or stewing steak cut into bite-sized pieces
- 1 medium onion, chopped
- 1 clove garlic, crushed
- 1/2 green pepper and 1/2 red pepper roughly chopped
- 1 tin chopped tomatoes
- 1 tbsp tomato puree
- 1 tbsp chipotle chilli paste
- 2 tsp cumin
- 2 tsp chilli powder
- 1 dried ancho chilli, soaked in boiling water for 10 mins then drained and chopped
- 1/2 pint beef stock
- 1 tin kidney beans, drained and rinsed
- 1 tin butter beans or borlotti beans, drained and rinsed
You will also need…
- A slow-cooker!
- Start by heating a tbsp olive oil in a frying pan and frying the beef pieces over a high heat to seal on all sides.
- Add the chopped onion, chopped peppers and garlic to the pan and cook for a minute or two to soften then add the contents of the pan into the slow cooker.
- Add the tomato puree, tinned tomatoes, spices, chopped ancho chilli, chipotle chilli paste and beef stock to the slow cooker and give everything a good stir.
- Set the timer to cook for 8 hrs on low or 6 hrs on high.
- When cooking time is halfway through, add in the two tins of drained and rinsed beans, give it another good stir and pop the lid back on for the remaining cooking time.
- Once it’s done, check the seasoning, adjust and serve with some boiled rice or a baked potato.