Baz’s Slow Cooker Beef Chili

READY IN: 8hrs 35mins

INGREDIENTS

  • 1kgbeef, suitable for slow cooking cubed
  • 2tablespoonsolive oil
  • 1brown onion, chopped
  • 2garlic cloves, crushed
  • 1teaspooncayenne pepper
  • 1teaspoonground cumin
  • 1teaspoonpaprika
  • 1teaspoonchili powder (more if you like it hotter)
  • 2stickscinnamon
  • 2tablespoonsbalsamic vinegar
  • 1tablespoonbrown sugar
  • 2 (400 g) cans chopped tomatoes
  • 1chipotle chile in adobo, chopped
  • 1tablespoontomato paste
  • 2cupsbeef stock
  • 2 (400 g) cans kidney beans or(400 g) cans black beans, drained and rinsed
  • sour cream, to serve(optional)
  • rice, to serve
  • NUTRITION INFO

    Serving Size: 1 (646) g

    Servings Per Recipe:6

    Calories: 1333.8

    Calories from Fat 1117 g 84 %

    Total Fat 124.2 g 191 %

    Saturated Fat 50.1 g 250 %

    Cholesterol 165 mg 55 %

    Sodium 774.6 mg 32 %

    Total Carbohydrate31 g 10 %

    Dietary Fiber 9.5 g 38 %

    Sugars 10.2 g 40 %

    Protein 23.4 g 46 %

    DIRECTIONS

  • Sprinkle meat with salt and ground black pepper.
  • Heat 1 tbslp of the oil in a large heavy based pan over high heat. Add meat (in batches, if necessary) and lightly brown all over, approximately 10 minutes. Remove meat and put in the slow cooker.
  • Reduce heat to medium low and add remaining 1 tblsp of oil. Cook onions and garlic until soft (8 to 10 minutes).
  • Add cayenne pepper, cumin, paprika, chili powder, and cinnamon sticks and cook for 1 minute.
  • Add vinegar, sugar, tomatoes, tomato paste, chipotle and stock. Turn heat to high and bring to the boil.
  • Carefully add the sauce to the slow cooker, stir, and cook on low for 8 hours or so. (Add water if it gets dry towards the end).
  • Add the beans and cook for a further 5 minutes to heat through and serve with sour cream on rice.
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