Slow-cooked Chilli Con Carne (GF)
My slow-cooked chilli con carne recipe is regularly enjoyed by our 2 year old, approved by our 5 year old coeliac son and the rest of our family. It is the perfect recipe for preparing in the morning and enjoyed by all at tea time over the Summer holidays and features in the Food and Drink recipe section of The Telegraph online this week.
I used braising steak to ensure it had a melt in the mouth texture once cooked and served it with wholegrain rice, a sprinkling of coriander leaves on top and wedges of lime. Definitely worth the wait!
1 dessert spoon olive oil
1 medium onion, finely chopped
1 teaspoon soft brown sugar
1 red pepper, diced
1 yellow pepper, diced
75g button mushrooms, wiped and sliced
Small handful coriander, roughly chopped, plus extra for serving
600g / 21oz beef brisket, trimmed of excess fat and cut into matchbox-size strips
3 garlic cloves, minced
2 fresh chillies, finely sliced, alter according to tolerance
1 teaspoon smoked paprika
Splash gluten-free Worcester sauce
90ml / 3fl oz red wine
2 tablespoons tomato purée
1 gluten-free beef stock cube
400g can plum tomatoes
Wholegrain rice, to serve
1. Place the onion, brown sugar, peppers, mushrooms and coriander stalks into the slow cooker.
2. Next heat the olive oil in a large non-stick frying pan, season the beef according to taste and fry until golden-brown, transferring to the slow cooker when ready. Reserving the juices.
3. Add the garlic, chillies and smoked paprika to the pan of juices and fry for one minute. Stir in the Worcester sauce, red wine, tomato purée, beef stock and plum tomatoes, then bring to a boil. Gently break down the plum tomatoes with a wooden spoon. This gives the chilli a rustic feel to the dish.
4. Pour the mixture over the meat, then cover with a lid and cook on low for nine hours. Cook for a further hour until the meat is really tender.
5. Serve with wholegrain rice, a sprinkling of coriander leaves on top and wedges of lime.