Crock Pot Beef Chili With Chili Creme Fraiche |
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Prep Time: 60 Minutes Cook Time: 480 Minutes |
Ready In: 540 Minutes Servings: 10 |
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I found this recipe in a Anthony Worrell Thompson Cook Book & Modified it slightly for Slow cooking There are plenty of ingredients & a bit of prep but its great and easy if you're feeding a crowd Ingredients:
2 kg chuck steaks, ground |
500 g streaky bacon (cut into strips) |
1 kg onion (chopped) |
6 garlic cloves (finely chopped) |
4 celery ribs (chopped) |
4 red chilies, fresh (finely chopped) |
2 (800 g) cans chopped tomatoes |
2 tablespoons tomato paste |
3 (1 1/4 kg) cans red kidney beans |
2 tablespoons oregano leaves, ground |
2 tablespoons ground cumin |
1 tablespoon ground coriander |
1 tablespoon fennel seed |
1 tablespoon paprika |
1 tablespoon cayenne pepper |
1 tablespoon cocoa powder (unsweetened) |
1 tablespoon black pepper |
1 teaspoon ground cinnamon |
450 ml beef stock |
fresh coriander (chopped) |
2 tablespoons frying oil (groundnut) |
Directions:
1. Add the frying oil to a large pan (I use a wok) & fry the ground beef in batches until brown adding each batch as brown to the crock pot.
2. Add the streaky bacon to the pan & fry until golden.
3. With a slotted spoon remove to the crock pot reserving the bacon fat.
4. Add the onions, garlic, celery, chilies and bay leaf to the pan & fry in the bacon fat for 2 or 3 minutes then add the herbs & spices except the cinnamon & black pepper.
5. Fry until softened, add to the crock pot.
6. Add to the crock pot the tomatoes, beef stock, tomato paste, cinnamon, cocoa powder & black pepper. Cover & cook on low setting for 8-10 Hours.
7. 30 minutes before the end of cooking, stir in the kidney beans.
8. Fold in the chopped coriander just before serving.
9. Serve with white rice, baked potatoes or both & drizzle over the Chili Creme Fraiche & if you wish a few chopped red onions.
10. To Make the Chili Creme Fraiche.
11. You will need 400g Creme Fraiche (sour cream) add to this 1 teaspoon of chili powder, 1/2 teaspoon of cumin, 3 tablespoons of lime juice & 3 tablespoons each of chopped fresh coriander & chopped fresh parsley.
12. Blend all together cover & refrigerate overnight.
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