Slow Cooker Chilli Con Carne

Days are getting shorter and colder. We need to warm our bellies and this dish delivers.

Serves 6

Before cooking

1 tbsp Plain Flour
1 Onion, chopped
1 Red Pepper, Chopped
2 Red Chillies, de seeded and roughly chopped
2 Garlic Cloves, crushed
500g Mince Beef
400g Can of Chopped Tomatoes
600ml Beef Stock
1 tsp Smoked Paprike
1 tsp Chilli Powder (strength your own choice, I used Hot)
1 tsp Cumin
2 tbsp Tomato Puree
400g Can Red Kidney Beans
50g Dark Chocolate
Olive Oil

1. Turn your slow cooker on. If you want to cook for longer put on low. If you want a quicker cook turn to high. If there is a removeable hob safe dish take out and put on hob with a bit of olive oil over a medium heat. If not use a frying pan. Add the onion and mince beef. Leave in til the meat begins to brown and the onion soften. Put the pan back in the slow cooker or add the frying pan contents to the slow cooker.

2. Add the rest of the ingredients apart from the chocolate and season. Give a stir. And leave for the following

-Low - 7 - 8 Hours
- Medium -  5 - 6 Hours
- High - 3 - 4 Hours

3. 30 Minutes before end add the dark chocolate and stir. Leave for 30 minutes. Serve with rice or other side you would like. Can be stored and eaten later. Allow time to cool before putting in containers and storing in Fridge or Freezer.

After Cooking

Serving Suggestion

Beef Burrito

One of my favourite cuisines is Mexican and this is an infusion of Texas and Mexican called Texmex. Been meaning to do Mexican food on this blog. Been to the country before and I loved it. Such a place with a rich heritage and culture. I hope you all love the recipe as much as I did eating it.

Makes 8 Burritos

500g Mince Beef

1 Red Pepper, diced

1 Onion, diced

2 Cloves Garlic, crushed

Can of Kidney Beans (400g)

Cna of Chopped Tomatoes (400g)

Dash Worcestershire Sauce (making it less authentic but adds a twist to the flavour)

Can of Refried Beans

Lettuce, shredded

8 Flour Tortillas

Coriander

Red Leicester or Double Gloucester, grated

1 tsp Cumin

1 tsp Cayenne Pepper

1 tsp Chilli Powder

1 tsp Paprika

Olive Oil

Optional

Guacamole

Sour Cream

Jalapenos

1. Heat the olive oil in a frying pan. Add the onion and garlic. Fry until the onions have soften then add the peppers and fry for a couple of minutes.

2. Add the mince beef to the pan and cook until browned. Add the spices and give a stir. Then add the red kidney beans, chopped tomatoes and Worcestershire Sauce. Then reduce the heat and leave to reduce for 15-20 minutes. 

3. While the beef is cooking, warm the refried beans on the hob. 

4. To construct the burrito take a tortilla, add the lettuce, 1/2 tbsp of refried beans and 1-2 serving spoons of the beef mix (there is enough for 8). Then wrap the burrito and put the grated cheese on top and put under grill for 1-2 minutes. Garnish with Jalapenos and the Coriander. Then add the sour cream and guacamole on the side. 

Fish Tacos

So first post in a long while. I love fish and Mexican food. So this was an ideal combination

Serves 2

4 Taco Shells

Lettuce, shredded

Approx 200g Sustainable white fish (Eg Haddock, Cod, Pollack), cut into strips

Salsa

Sour Cream

Guacamole

2 Slices of White Bread, Breadcrumbed (blitzed in the blender)

2 Eggs

3 tablespoons of White Flour

1 Lime cut into wedges

1 tsp Chilli Powder

1 tsp Ground Coriander

1 tsp Cumin

Olive Oil

1. Put the breadcrumbs, flour and eggs onto separate plates.

2. Mix the chilli powder, cumin and ground coriander into the flour with some pepper.

3. With each bit of fish, dip it into the flour, then egg and finally the breadcrumbs. Put onto seperate plate to fry.

4. Heat oil in a pan on a high heat. You know the oil is hot enough when you drop a bit of breadcrumb into the pan and begins to cook straightaway. Place the fish into the pan to cook. I would recommend doing the fish in batches.

5. The times will vary depending on the thickness of the fish. But a rough guide would be 3-5 minutes and then turn to cook the other side, this should be a golden brown colour on the fish (not like the over cooked fish in the picture). Place the fish on kitchen roll to get rid of excess oil. 

6. To assemble the taco; take a shell, place lettuce and spoon on some salsa, guacamole and sour cream. Then place the breaded fish on top. Squeeze a bit of lime. Serve with rice, salad or refried beans.

One fish got out of a taco