Steakon Chilli Con Carne
2 teaspoons ground cumin
1/2 teaspoon of ground allspice
1-2 teaspoons of chilli powder
1 teaspoon of paprika
1 tablespoon of vegetable oil (I did not double this)
1 large onion, finely chopped
2 small chillies, seeded and finely chopped (Optional – I omitted these because of the guest list)
500 grams of chuck steak, cut into large cubes
2 full rashers of bacon, rind removed and sliced into strips
400 g (14 oz) can crushed tomatoes
2 tablespoons of tomato paste
425 g (15 oz) red kidney beans, drained and rinsed
250 ml (1 cup of beef stock)
1 teaspoon of sugar
Heat a small frying pan over a medium heat and dry-fry the cumin, allspice, chilli and paprika for 1 minute, or until fragrant. Remove from the pan.
In a large pan heat the oil over a medium heat and cook the onion for 2-3 minutes, or until soft. Add the garlic and chilli and cook for 1 minutes. Add the chuck steak, browning the cubes on each side. Add the bacon and let it cook for 4-5 minutes. Place this in your stockpot dish and add the tomatoes, tomato paste, kidney beans, stock, sugar and spice. Stir to ensure it is all mixed thoroughly.
I completed my prep the night before and then stored my whole slow cooker dish in the fridge. I cooked it on a low heat from 7.30am – 4.30pm or 9 hours. When I got home from work I used a large spoon to remove the fat on top and then stirred it thoroughly. The meat was still in chunks and a little dry at this stage so I cooked it for an additional hour on high without the lid and stirring it occasionally. By the time I served it up the steak had broken down so it was like a shredded meat and the flavours were amazing. I could definitely work on refining the cooking time but as I was cooking a double batch it was a little hard to ascertain what would work.
We served this with tortilla wraps, tacos, and a host of different toppings including guacamole, fresh coriander, diced tomato, diced Spanish onion, hot sauce, salsa and sliced spring onions.