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Chorizo & beef slow cooker chilli
Chorizo & beef slow cooker chilli from egcomps |
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Ingredients4 strips of bacon, sliced into small pieces340g (12oz) beef mince 340g (12oz) chorizo 1 tsp salt 1/2 tsp pepper 1 tbsp chili powder 1 tbsp paprika 1 tsp dried oregano 1/2 tsp cumin Pinch of red pepper flakes 1 onion (diced) 1 carrot (diced) 3 cloves garlic (minced) 1 red pepper (chopped) 2 jalapeno peppers (diced) 1/4 cup beer 1 tin chopped tomatoes 3 tbsp tomato paste 2 bay leaves 1 small cinnamon stick 2 tbsp cocoa powder 1 cup chicken stock Juice of 1 lime 2 425g (15oz) tins red kidney beans |
Handy HintTastes lovely topped with a little sour cream |
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Method1. In a large frying pan, fry up the bacon until browned and crisp. Remove onto paper towels and drain well.2. In the same pan, saute the mince until browned and cooked through. Remove from the pan with a slotted spoon to a plate, and drain off the fat. 3. Add the chorizo sausage to the pan and cook over medium heat, breaking up with a spoon and stirring, until browned and crisp. 4. Using a slotted spoon, remove the sausage to the slow cooker, along with the mince and bacon. 5. In a small, dry fry pan, toast the chili powder, paprika, cumin, and red pepper flakes until fragrant. Add to the slow cooker along with pepper, oregano, and some salt if you wish (I left it out). 6. Add all of the rest of the ingredients, except the beans, to the slowcooker. Give the pot a stir, cover, and then set the slowcooker to bubble away for 6 hours on low, or for 3 hours on high. 7. An hour before the chili is finished cooking, drain and rinse the beans, then add to the chili. | |||||||||||||||||||
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