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Slow Cooker Steak and Chorizo Chilli

Fresh Home Cook
A twist on the classic chilli con carne, perfect for slow cooking and Autumnal nights like Bonfire night.
Print Recipe
Prep Time 15 minutes
Cook Time 4 hours 30 minutes
Total Time 4 hours 45 minutes
Servings 6 -8

Ingredients
  

  • 600 g Good quality stewing steak Diced
  • 100 g Picante chorizo
  • 1 tin chopped tomatoes
  • 400 ml water
  • 1 400 g tin Red kidney beans
  • 1 210 g tin Chickpeas
  • 1 beef stock cube
  • 4 tspn Cumin
  • 2 tspn Brown sugar
  • 2 tspn cinnamon
  • 3 tspn Picante paprika
  • 3 Cloves garlic
  • 2 Sticks of celery
  • 150 g closed cup mushrooms
  • 1 small glass Red wine
  • 1 tspn Worcester sauce
  • 1 Large bunch Coriander
  • 2 tspn tomato puree
  • 2 tbspn olive oil
  • 1 medium cooking onion

Instructions
 

  • Heat the olive oil in a pan on a medium heat, and add the beef and stock cube until browned on all sides.
  • Dice the chorizo, celery, onion, and mushroom and add to the pan for a few minutes until it starts to soften.
  • Mix in all the spices and the tomato puree.
  • Transfer to the slow cooker with the tinned tomatoes, water, chickpeas, kidney beans, wine and Worcester sauce.
  • Separate the stalks from the leaves of the coriander and finely dice each separately. Add the stalks to slow cooker early on. Cook in the slow cooker on a medium-high setting for 4 hours. If using a pressure cooker I set it to 1 hour-high.
  • After 4 hours add the chopped coriander leaves, and crush the garlic cloves into the sauce. Season with salt and pepper. You may wish to thicken the sauce a little, to do so simmer in a pan for 5-10 minutes. tear any remaining chunks of beef apart with two forks. This should fall apart easily.
  • Serve with chips or rice... or what we like to call half and half with any remaining coriander, and cheese and sour cream.