48790 MUK Rev1 1/5/08 15:55 Page 12
Chilli con carne
| 2.5 litres |
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Vegetable oil | 2 tbsp |
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Onions, chopped | 2 large |
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Garlic, crushed | 2 cloves |
Green pepper
| 1 |
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Minced beef | 500g |
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Can of tomatoes, chopped | 400g |
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Chilli powder | 11/2 tsp |
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Flour | 11/2 tbsp |
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Brown sugar | 11/2 tsp |
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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 |
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Stewing steak | 700g |
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Kidney | 200g |
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Flour | 2 tbsp |
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Onions, quartered | 2 large |
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Hot beef stock | 600ml |
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Red wine | 200ml |
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Tomato puree | 3 tbsp |
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Worcestershire sauce | 11/2 tsp |
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Button mushrooms | 125g |
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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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