12
Chilli con carne
2.5 litres
Vegetable oil
2 tbsp
Onions, chopped
2 large
Garlic, crushed
2 cloves
Green pepper de-seeded and chopped
1
Minced beef
500g
Can of tomatoes, chopped
400g
Chilli powder
1
1/2
tsp
Flour
1
1/2
tbsp
Brown sugar
1
1/2
tsp
Tomato puree
4 tbsp
Salt and freshly ground black pepper
Can red kidney beans, drained 425g
Method
Fry 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 crock pot and place pot in slow
cooker base. Place lid on the slow
cooker. Cook for approximately
2
1
/
2
- 6
1
/
2
hours. One hour before
serving, add the kidney beans.
Serve with boiled rice or baked
potatoes.
Steak and kidney ragout
2.5 litres
Stewing steak
700g
Kidney
200g
Flour
2 tbsp
Onions, quartered
2 large
Hot beef stock
600ml
Red wine
200ml
Tomato puree
3 tbsp
Worcestershire sauce
1
1/2
tsp
Button mushrooms
125g
Method
Using a sharp knife, trim the beef
and cut into 1 inch (2.5cm) cubes.
Cut the kidney into bite size pieces.
Coat the beef with the flour. Place
into a pan with onions, stock, wine
and tomato puree. Bring to a
simmer. Add the worcestershire
sauce and season.Transfer all
ingredients to the crock pot and
place in the base unit. Place the lid
on the slow cooker. Cook for
approximately 4
1
/
2
- 6
1
/
2
hours. Add
the button mushrooms one hour
before serving. This recipe can be
used as a base for steak and kidney
pie.
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48790 MUK Rev1 1/5/08 15:55 Page 12
