It really doesn't have to be a cold winter's night to enjoy this. The spicing amounts may seem way over the top but the fat content in the beef will balance out the capsaicin heat of the chillies...
4 - 8
Braising Steak, diced - 1 kg
| ||Minced Veal - 500 g|| |
| ||Rapeseed Oil - 2 tbsps|| |
| ||Red Peppers, roughly chopped - 2|| |
| ||Carrot, roughly chopped - 2|| |
| ||Fresh Garlic, finely chopped - 3 cloves|| |
| ||Onion, chopped - 1|| |
| ||Lime, zest & juice - 1|| |
| ||Water - 100 ml|| |
| ||Chopped Tomatoes - 800 g tin|| |
| ||Sea Salt - to taste|| |
| ||Red Kidney Beans - 1 tin|| |
| ||Price's Spices Chilli Con Carne - 1 sachet|| |
• Turn slow cooker on to medium setting or pre-heat oven to 120°C.
• Place the bowl from your slow cooker (or a large hob / oven proof dish) on high heat and add the oil and onion, and fry for 2 minutes until starting to turn opaque.
• Add the garlic, carrot and peppers to the pan and stir fry for a minute.
• Add the minced veal, and fry to brown whilst breaking up meat with spatula, then add braising steak and continue to brown.
• Add the Chilli Con Carne sachet and stir well to coat the meat in all the spices. Add the water, tinned tomatoes and stir well. Cover the pan and place in the slow cooker or oven to cook for 5 hours.
• By then the braising steak will have started to fall apart. Add the drained kidney beans and the lime zest and juice. Stir well and leave to cook for another 15 minutes or so.
• Serve with tortilla chips and rice.