Slow cooker steak chilli
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 4
Skip to ingredients
Chilli
- 700g braising steak (cut into chunks)
- 1 red onion (diced)
- 800g chopped tomatoes
- 400g kidney beans (drained)
- 1 tbsp chilli powder
- 1 tsp cumin
- 1 tsp salt
- 1 tsp cayenne pepper
- 1 fresh chilli (diced) - optional
Optional Toppings
- 700g braising steak (cut into chunks)
- 1 red onion (diced)
- 800g chopped tomatoes
- 400g kidney beans (drained)
- 1 tbsp chilli powder
- 1 tsp cumin
- 1 tsp salt
- 1 tsp cayenne pepper
- 1 fresh chilli (diced) - optional
- Grated cheddar
- Soured cream
- Rice
- Tortilla chips
- Avocado
Method
step 1
Lay the beef chunks in the bottom of the slow cooker and sprinkle the diced onion over. If you want to add fresh chilli for some head, add this now. Adjust the seeds for desired hotness.step 2
Sprinkle over the chilli powder, cumin, salt and cayenne pepper. Note: You can adjust these quantities based on your personal taste.step 3
Add the drained kidney beans, then cover these with the chopped tomatoes - ensuring all the contents are covered.step 4
Turn the slow cooker to low and cook for 6 - 7 hours. After cooking, use a fork to break apart the meat. Note: I tend to cook overnight, then leave the next day for the flavours to infuse.step 5
Serve warm with desired toppings.
