13
Chilli con carne
4 litres
Vegetable oil
2
1/2
tbsp
Onions, chopped
2 large
Cloves of garlic, crushed 2
Green pepper de-seeded and
chopped 1
Minced beef
800g
Can of tomatoes, chopped
2 x 400g
Chilli powder
3 tsp
Flour 2
tbsp
Brown sugar
2 tsp
Tomato puree
6 tbsp
Can red kidney beans, drained
2 x 400g
Salt and freshly ground black
pepper
Method
Fry the onions, garlic and
pepper in a pan until soft.
Add minced beef and fry
until lightly browned. Blend
together chilli powder, flour,
brown sugar and tomato
puree. Stir in tomatoes, chilli
paste and seasoning.
Transfer all ingredients to the
ceramic pot and place pot in
slow cooker base. Place lid
on the slow cooker and cook
for approximately 3
1/2
- 6
1/2
hours on High or for 8-10
hours on Low. One hour
before serving, add the
kidney beans. Serve with
boiled rice or baked
potatoes.
Beef Curry
4 litres
Vegetable oil
4 tbsp
Cooking apple, peeled, cored and
sliced 2
large
Onions, chopped
3
Stewing steak, cubed
1kg
Curry powder
4 tsp
Plain flour
4 tbsp
Beef stock
650ml
Mango chutney
4 tbsp
Sultanas 100g
Tinned tomatoes, chopped
400g
Lemon juice
2 tbsp
Salt and freshly ground black
pepper
Method
Fry the apple and onion in a
pan until soft. Coat the meat
in seasoned flour, add to the
pan and fry until lightly
browned. Stir in the stock
and bring to a simmer. Add
remaining ingredients and
bring back to a simmer.
Transfer all the ingredients to
the ceramic pot and place
pot in the slow cooker base.
Place the lid onto the slow
cooker and cook for
approximately 4
1/2
- 6 hours
on High or for 6-10 hours on
Low. At the end of the
cooking time, it may be
necessary to thicken the
sauce.
Beef in red wine
4 litres
Oil 2
tbsp
Onions, chopped
2 large
Stewing beef, cubed
1kg
Black olives
12
Cloves of garlic, crushed (optional)
2
Tomatoes skinned, de-seeded and
roughly chopped
8
Mushrooms 500g
Dry red wine
650ml
Bay leaf
2
Freshly chopped parsley
Salt and freshly ground black
pepper
Method
In a pan, gently fry the onion
in the oil until softened. Add
the beef and brown on all
sides. Add all the remaining
ingredients except the
parsley and bring to a
simmer. Transfer all the
ingredients into the ceramic
pot and place the pot into
the slow cooker base. Place
the lid on the slow cooker
and cook for approximately
for approximately 3
1/2
- 5
hours on High or for 10
hours on Low. Before
serving, remove the bay leaf
and sprinkle with parsley.
For details of other Morphy Richards products, please see our website:
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