Chili Con Carne 1.0

Name: Chili Con Carne 1.0
Total time: 28800 s
Yield: 2 servings
Cuisine: British
Ingredients: 1 Onion; 3 Cloves garlic; 1 Table Spoon Tomato Paste; 1 Teaspoon Cayenne Pepper; Scoop Flour; 2 Teaspoon Chipotle Flakes; 400 g Diced Beef; 500 g Passatta; 1 can Kidney Beans; 120 ml Beer; Chopped Parsley; Lime Juice

Lloyd David @lloyd

There used to be a pre made Loyd Grossman Chilli sauce, which was my favourite. I found out they no longer make it, so it is time I recreated it myself. This is my first attempt, and definitely won't be the last. I've tried to keep it relatively simple, and let the slow cooker do the hard work.
I didn't have any Paprika in the cupboard, so this is definitely one thing I will add next time.

Saved

Ingredients

8 hours

2 servings

1Onion
3 Clovesgarlic
1 Table SpoonTomato Paste
1 TeaspoonCayenne Pepper
ScoopFlour
2 TeaspoonChipotle Flakes
400 gDiced Beef
500 gPassatta
1 canKidney Beans
120 mlBeer
Chopped Parsley
Lime Juice

Saved

Steps

8 hours

1

Chop the onion, I really like slicing them thin and long at the moment, but dice them if you prefer. Fry this in some oil, after a minute add the minced garlic, squirt of tomato paste.
2

No need to fry them for ages, 3-4 minutes is perfect. Time for the heat, add the cayenne pepper and the chipotle flakes, these are the magic ingredient!
3

Place the beef in a bowl, and coat in flour, I cover the bowl in cling film and shake it about for a bit, and it coats it nice and evenly. Conventional wisdom says to brown the beef first in a pan; however I read a Jamie Oliver recipe where he said he has trialled browning/not browning, and can't tell the difference. So I never bother any more.
4

Add the passata, the hendersons relish and the drained kidney beans, and let the slow cooker work its magic. I used the high setting.
5

Before turning off, I added a spash of freshly squeezed lime juice, and some Parsley to garnish (next time I will use Coriander)