Empty My Fridge
Slow Cooker Pork and Beef Chilli
Ingredients
- Beef500 g
- Pork shoulder500 g
- Flour3 tbsp
- Salt¼ tsp
- Black pepper¼ tsp
- Oil3 tbsp
- Onion · peeled chopped1
- Garlic · peeled minced3 cloves
- Coriander seed · ground1 tsp
- Mixed herb1 tsp
- Smoked paprika1 tsp
- Cumin2 tsp
- Ginger · ground1 tsp
- Chili powder1 tsp
- Chipotle pepper · paste1 tsp
- Chili pepper · chopped1
- Tomato · finely chopped2 tbsp + 2 x 400 g
- Worcestershire sauce2 tbsp
- Beef stock300 ml
- Dark chocolate2
- Cilantro · chopped2 tbsp
- Red bean · drained rinsed400 g
- Hot sauce420 g
Instructions
- Toss the beef and pork cubes in a bowl with the flour, salt and pepper until coated.
- Heat the oil in a large frying pan over high heat (or use the slow cooker's searing setting). Brown the meat for 5-10 minutes, stirring occasionally.
- Add the onion and cook over medium-high heat for 5 minutes until softened.
- Add the garlic and cook for another minute.
- Add the ground coriander, mixed herbs, smoked paprika, cumin, ginger, chilli powder, chipotle paste, fresh chilli, tomato puree and Worcestershire sauce. Stir and cook for 2 minutes.
- Add the stock and chopped tomatoes and bring to a boil. Transfer everything to a slow cooker and cook on high for 5-6 hours or on low for 6-7 hours.
- 45 minutes before the end, stir in the dark chocolate, fresh coriander, kidney beans and mixed beans. Continue cooking for another 45 minutes.
- Serve with your favourite toppings.
Summarized from Kitchen Sanctuary's video. Watch it for the details.
More recipes with
GarlicOnionGingerTomatoBeefChocolateDark chocolateRed bean
Cook with what's in your fridge
Empty My Fridge shows the recipes you can make with the food you already have, and reminds you before it goes off.