We love our chilli con carne, a perfect mix of savoury, meaty and tomato flavour. This recipe makes at least 6 good portions of chilli, so you can freeze individual portions for another easy meal!
AuthorHungry PandaCategoryMeatDifficultyIntermediatePut 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.
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.
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.
Transfer the mixture to the Sakura, select the ‘SLOW COOK’ option and cook for at least 3 hours
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.
Ingredients
Directions
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.
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.
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.
Transfer the mixture to the Sakura, select the ‘SLOW COOK’ option and cook for at least 3 hours
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.