Name: Slo-croc chilli beef
Prep time: 15 min
Cook time: 2 h
Total time: 2 h 15 min
Yield: Serves 4
Cuisine: Mexican

Ingredients

500 g stew beef ,sealed and floured before frying,1 large onion,garlic clove,sliced or chopped to taste
Fresh green chilli de-seeded if preferred,sliced.Mixed chilli from grinder with grinder loosened to give kernels for a lovely deep but extra kick
Kidney beans or mixed beans (tinned) drained well
A little (wine glass) red wine , stock (ready made pouch works well)
Mushrooms (if desired)

STEP 1
Warm slo- croc on high while preparing ingredients.Lightly flour beef chunks (leave them large or cut them to a preferred size,bear in mind they will shrink in a slo-croc.) Dust off,add 1 tbs oil of choice to heavy bottom fry pan.Once the beef starts to brown,add onion,garlic and fresh chilli.Stir regularly.The flour will start to collect on the bottom of the pan.Keep it moving,but don`t discard.Add beans of choice.
STEP 2
Add stock,continue stirring,add red wine.simmer for 5 mins.once simmering gently,add mushrooms if using.
STEP 3
Turn into slo-croc,add a little more liquid if needed (I find 750 mls works well including a stock pouch)...reduce heat of croc to low and leave for MINIMUM of 4 HOURS.MUCH tastier if you can plan ahead and leave it for 6 to 8).
STEP 4
As an alternative,follow the recipe above until heating the croc,and oven cook.Once you have added all ingredients and simmered down,add to a deep casserole dish and cook on a mid to low shelf of the oven for 2 to 4 hours,but in each instance,remember to add enough liquid to allow the beef to tenderise.Oven temp should be 160 gas

Slo-croc chilli beef