Robsta's Hot Sauce - Slow cooker Chili
- Preparation and cooking time
- Prep:
- Cook:
- More effort
- Serves 8
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
- 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)
- 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
- STEP 1Ok 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.
- STEP 2Add the chopped tomatoes and the drained kidney beans to the slow cooker along with the "Hot Sauce".
- STEP 3Mix the seasoning ingredients together into a bowl. Add to the slow cooker and give everything a good old stir.
- STEP 4Cook 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 !!
