Upgrade your dinner time with this next-level chilli recipe. One to impress your family and friends!
This recipe has a few more ingredients and steps so requires some extra effort than my other slow cooker recipes but is bursting with flavour so totally worth it! It has both beef and pork to really push the boat out, with slow cooker breaking them down to create tender meat. Also absorbing the red wine and spicy flavours, complimented by the acidity of the lemon. This really makes it an ultimate dish.
I served mine up as a burrito using tortilla wrap, sour cream, rice and an avocado. Could also be enjoyed with just rice or on a jacket potato as well as other sides such as salsa or guacamole.
Next Level Chilli
Ingredients
Serves 6
100g diced bacon or pancetta
1 large white onion, diced
4 garlic cloves, crushed
500g pork belly, chopped into small chunks
700g stewing steak, chopped into small chunks
1 tbsp smoked paprika
3-5 chilli's
2 tsp cumin
3 bay leaves
1 lemon, quartered, pips and pithy core removed
2 tbsp plain flour
1 tbsp oregano (dried or fresh, chopped)
2 tbsp tomato puree
200ml red wine
50ml water
beef stock cube
2x cans of beans (I used kidney beans and Cannellini) drained and rinsed
Directions
Heat a frying pan with a little oil, fry off the bacon until crisp
Stir in the onions, garlic and chilli and cook for 5 mins, remove from the pan and set aside
Add more oil to the frying pan and brown off the pork and beef in batches so it browns, remove from pan and set aside
Add the paprika and cumin, stir in the juices. Add the flour and cook briefly, continuously stirring
Add the bay leaves, lemon, oregano, tomato puree, red wine, stock cube and water. Bring to a simmer and then add to slow cooker
Mix all the ingredients in the slow cooker, add the beans and mix
Cook for 6-8 hours on low
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