chilli but with braising steak

Lyndsay_21

I want to make a chilli in the slow cooker tomorrow but maybe use braising/stewing steak instead of normal mince any suggestions or anyone tried it before....

Curry_Queen

Yup

Spiced Beef and Beans

450g braising steak
1 tsp ground coriander
1/2 tsp ground cumin
1/4 tsp ground ginger
1-2 teaspoons chilli powder according to taste
1 onion
2 cloves garlic
1 red pepper
1 14 oz can red kidney beans
300ml beef stock
14oz can chopped tomatoes
2 tbsp tomato puree

In a pan, brown the meat all over briefly and then add the powdered spices, stir and turn the heat down. You don't need flour, the spices thicken it up.

Chop up the onion and pepper, crush the garlic. Drain and rinse the beans, make up the stock.

Add the stock, tomatoes, pepper, onion, tom puree and garlic to the beef. Bring to the boil then pour into a casserole dish, cook it at 180 Celsius or Gas Mark 4 for 2-2 1/2 hours or into your slowcooker!


Edit: Just remembered that you don't need to add so much stock if doing it in the slowcooker, as it doesn't evaporate in there like an oven, so add just enough to get the consistency you want the finished dish to be

moggins

It only seems to be here that we make it with mince, I believe over the the USA it's usually made with cubed beef anyway

GreenManG0

Curry_Queen wrote: »

Yup

Spiced Beef and Beans

450g braising steak
1 tsp ground coriander
1/2 tsp ground cumin
1/4 tsp ground ginger
1-2 teaspoons chilli powder according to taste
1 onion
2 cloves garlic
1 red pepper
1 14 oz can red kidney beans
300ml beef stock
14oz can chopped tomatoes
2 tbsp tomato puree

In a pan, brown the meat all over briefly and then add the powdered spices, stir and turn the heat down. You don't need flour, the spices thicken it up.

Chop up the onion and pepper, crush the garlic. Drain and rinse the beans, make up the stock.

Add the stock, tomatoes, pepper, onion, tom puree and garlic to the beef. Bring to the boil then pour into a casserole dish, cook it at 180 Celsius or Gas Mark 4 for 2-2 1/2 hours or into your slowcooker!


Edit: Just remembered that you don't need to add so much stock if doing it in the slowcooker, as it doesn't evaporate in there like an oven, so add just enough to get the consistency you want the finished dish to be

Thank you for the recipe curry queen!
I have just browned everything in a pan and poped it ino the slow cooker, smells lovly so im cannot wait for my chillie tonight!

Bongedone

I make this one from UKTV food. Works a treat in the slow cooker: -

http://uktv.co.uk/food/recipe/aid/516773

Bongedone

Curry_Queen wrote: »

Yup

Spiced Beef and Beans

450g braising steak
1 tsp ground coriander
1/2 tsp ground cumin
1/4 tsp ground ginger
1-2 teaspoons chilli powder according to taste
1 onion
2 cloves garlic
1 red pepper
1 14 oz can red kidney beans
300ml beef stock
14oz can chopped tomatoes
2 tbsp tomato puree

In a pan, brown the meat all over briefly and then add the powdered spices, stir and turn the heat down. You don't need flour, the spices thicken it up.

Chop up the onion and pepper, crush the garlic. Drain and rinse the beans, make up the stock.

Add the stock, tomatoes, pepper, onion, tom puree and garlic to the beef. Bring to the boil then pour into a casserole dish, cook it at 180 Celsius or Gas Mark 4 for 2-2 1/2 hours or into your slowcooker!


Edit: Just remembered that you don't need to add so much stock if doing it in the slowcooker, as it doesn't evaporate in there like an oven, so add just enough to get the consistency you want the finished dish to be

That sounds good. Never tried using ginger in it before. I will try your recipe when I run the stocks down in the freezer.

Stephen_Leak

Bongedone wrote: »

That sounds good. Never tried using ginger in it before. I will try your recipe when I run the stocks down in the freezer.

I usually put a little piece of finely chopped fresh ginger in my curries. It is the ingredient usually left out of commercial dishes due to cost, and gives mine that missing "zing".

Cumin is also a vital chilli ingredient. It is an Eastern spice, but the Spanish brought it with them to the New World and it became popular in Mexican cooking.