5:10

To Prep

4:15

To Cook

15

INGREDIENTS

EASY

DIFFICULTY

4

SERVINGS

AVG RATING

( Members)

Slow-cooker chilli con carne with chocolate

Ingredients
  • 1/3 cup dried red kidney beans, rinsed (see note)
  • 2 teaspoons olive oil
  • 600g beef chuck steak, trimmed, cut into 5cm pieces
  • 1 brown onion, finely chopped
  • 2 red banana chillies, seeded, chopped
  • 2 garlic cloves, finely chopped
  • 1 teaspoon ground cumin
  • 1/4 teaspoon allspice
  • 1/4 teaspoon cayenne pepper
  • 1 cinnamon stick
  • 1 tablespoon plain flour
  • 410g can chopped tomatoes and paste
  • 500ml Campbell's Real Stock Beef
  • 30g dark chocolate (70% cocoa), chopped
  • Fresh coriander leaves, light sour cream and warmed flour tortillas, to serve
    • Method
    • Notes
    1. Step 1

      Place beans in a glass or ceramic bowl. Cover with cold water. Set aside to soak for at least 5 hours.

    2. Step 2

      Drain beans. Place in a saucepan. Cover with cold water. Bring to the boil over high heat. Boil rapidly for 10 minutes. Drain. Rinse well. Drain again.

    3. Step 3

      Heat 1/2 the oil in a large frying pan over medium-high heat. Add beef. Cook, turning occasionally, for 5 minutes or until browned. Transfer to the bowl of a 5.5-litre slow cooker. Heat remaining oil in frying pan over medium heat. Add onion and chilli. Cook, stirring occasionally, for 5 minutes or until onion is softened. Add garlic, cumin, allspice, cayenne pepper and cinnamon. Cook for 1 minute. Add flour, stirring to coat. Add to slow cooker.

    4. Step 4

      Add tomato, stock and beans to slow cooker. Stir to combine. Cover with lid. Cook on low for 7 to 8 hours (or high for 4 hours), or until the beef and beans are tender.

    5. Step 5

      Remove cinnamon stick and discard. Remove beef and place on a large plate. Using 2 forks, coarsely shred beef. Return to slow cooker. Stir in chocolate. Cover with lid. Cook on high for a further 3 minutes or until chocolate melts. Season with salt and pepper.

    6. Step 6

      Sprinkle with coriander and serve with sour cream and warm tortillas.

    Cook's note: You could use a 420g can red kidneys beans, drained and rinsed. Add beans to slow cooker at the end of step 4. Continue recipe, cooking until beans are heated through.

    In Mexican cooking, adding a touch of dark chocolate to finish a sauce or mole (pronounced moh-lay) adds a depth of flavour to savoury dishes.