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Slow Cooker Chuck Beef and Shallot Chilli


This slowcooker chilli recipe couldn't be easier tomake and is packed full of flavor. Prepare in the morning pop the lid on and it will be ready for all to enjoy by tea time.


Serves:4 Preparation time: 10 minutes Cooking time:8hours


You’ll need:


10 round shallots 500g diced chuck beef 1 tbsp plain flour 2 tsp smoked paprika Sea salt&cracked black pepper 1 tbsp rapeseed oil 2 tsp cocoa powder 1 tsp ground cumin 1 tsp cayenne pepper 1 tbsp sweet chilli sauce 1 pint beef stock, hot 1 tin chopped tomatoes 1 tin kidney beans 1 cinnamon stick


What todo:


1. Place the shallots in a bowl and pour over boilingwater. Allowthe shallot skins to soften in thewater for 10 minutes before easily peeling - keep the shallots whole.


2. In themeantime, place the beef in a large bowl along with the flour, 1 teaspoon of paprika and salt and pepper. Thoroughly coat the beef in the flour mixture.


3. Heat the oil in a large frying pan and in batches brownthemeatwell until just caramelised.Once browned, place themeat into the slowcooker


along with the prepared shallots. Fry the remainingmeat.


4. In a large jug dissolve the cocoa powder in 20ml of hotwater.Add the cumin, cayenne pepper and sweet chilli sauce to create a thick paste. Stir in the hot stock before pouring it all into the slowcooker. Add the chopped tomato, kidney beans and cinnamon to the slow cooker along with a large pinch of salt and pepper. Stir all the ingredient


32 OCTOBER/NOVEMBER2019 THECHELTONIAN


together and place on the lid.


5.Cookon‘low’ for7-8hours (3.5-4 hourson‘high’)until themeat is tender andthesaucehas thickened.Halfan hourbeforeserving, if thesauceneeds reducing further,pour thechilli intothe panandsimmeroveramediumheat until thesaucehas thickenedtoyour desiredconsistency.


Recipe courtesyof www.ukshallot.com


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