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Member recipe

Robsta's Hot Sauce - Slow cooker Chili

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Cooking time

Prep: 20 minutes Cook: 8 hours

Skill level

More effort

Servings

Serves 8

This is a Chili that uses "Hot Sauce" to give it that extra kick. (Perfect for when it's cold outside and you come in needing something hot and tasty to warm you back up. For red wine to go with this - Your best bets are full-bodied reds with ripe, sweet-seeming fruit and barely there tannins that will pair nicely with the chili’s heat. Malbec from Argentina can be a great option

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Ingredients

The Main Ingrediants

  • 500 g - Lean Beef Steak Mince (5 % fat if possible)
  • 1 x 400g tin of kidney beans (Drained) - don't get the ones in Chili sauce.
  • 1 x 400 g tin of chopped tomatoes
  • 1 x large red or white onion - finely chopped
  • 2 x Garlic Cloves - crushed
  • 1 x tbsp "Hot Sauce" - add more to suit
  • 2 x sprig fresh coriander (chopped)

Seasoning

  • 1/2 x tbsp Dried onion powder
  • 1/2 x tbsp Dried gartlic powder
  • 1 x tbsp dark brown sugar
  • 3 x tsp Chili powder
  • 2 x tsp dried Cumin
  • 1 x tsp dried basil
  • 1/4 x tsp salt
  • 1/4 x tsp garlic pepper
  • 1 x tsp dried coriander
  • 1 x tsp smoked Paprika

Method

  1. Ok so chop the red onions and gently soften in a pan, add the crushed garlic and gently fry for about 1 minute. Then, add the minced steak and gently fry until browned.

  2. Add the chopped tomatoes and the drained kidney beans to the slow cooker along with the "Hot Sauce".

  3. Mix the seasoning ingredients together into a bowl. Add to the slow cooker and give everything a good old stir.

  4. Cook on a slow setting for atleast 8 hours. When cooked, add the fresh coriander to the chili and serve on rice or in taco shells. Proper Lush !!

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