Morphy Richards Slow Cooker - Manual (Page 12)

12
Chilli con carne
2.5 litres 4.5 litres
Vegetable oil 2 tbsp 3 tbsp
Onions, chopped 2 large 2 large
Garlic cloves, crushed
2 cloves 4 cloves
Green pepper de-seeded and chopped
1 1
Minced beef 500g 1 kg
Can of tomatoes, chopped
400g 2x 400g
Chilli powder 1 1/2 tsp 3 tsp
Flour 1 1/2 tbsp 3 tbsp
Brown sugar 1 1/2 tsp 3 tsp
Tomato puree 4 tbsp 7 tbsp
Can red kidney beans, drained
425g 2x 400g
Salt and freshly ground black pepper
Method
Fry onions, garlic and pepper in a
pan until soft. Add minced beef and
fry until lightly browned. Blend
together chilli powder, flour, brown
sugar and tomato puree. Stir in
tomatoes, chilli paste and seasoning.
Transfer all ingredients to the ceramic
pot and place the pot in the slow
cooker base. Place the lid on the
slow cooker. Cook for approximately
2
1/2 -6 1/2 hours. One hour before
serving, add the kidney beans. Serve
with boiled rice or baked potatoes.
Steak and kidney ragout
2.5 litres 4.5 litres
Stewing steak 700g 1.5 kg
Kidney 200g 300g
Flour 2 tbsp 3 tbsp
Onions, quartered 2 large 4 large
Hot beef stock 600ml 1 litre
Red wine 200ml 400ml
Tomato puree 3 tbsp 5 tbsp
Worcestershire sauce 1 1/2 tsp 2 tsp
Button mushrooms 125g 225g
Method
Using a sharp knife, trim the beef and
cut into 1 inch (2.5cm) cubes. Cut the
kidney into bite size pieces. Coat the
beef with the flour. Place into a pan
with onions, stock, wine and tomato
puree. Bring to a simmer. Add the
worcestershire sauce and season.
Transfer all ingredients to the ceramic
pot and place in the base unit. Place
the lid on the slow cooker. Cook for
approximately 4
1/2 - 6 1/2 hours. Add
the button mushrooms one hour
before serving. This recipe can be
used as a base for steak and kidney
pie.
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