Epic Chilli Beef In A Slow Cooker……On A Bed Of Rice, Simply Served In A Steamed Dumpling Or Traditional Taco Style….
February 7, 2015
An epic recipe for our cherubs flying the nest, it's honest, simple, packed with flavour and a real favourite, shared all around our planet........Chilli Beef, cooked long and slow, ready and waiting to be devoured on their return after a busy day, working or studying. Perfect on its own or served on a bed of fluffy rice, great served with steamed dumplings, on a roasted spud or traditional taco shells.....
- Prep: 15 mins
- Cook: 8 hrs
- Yields: 6 Generous
Set your slow cooker to 8 hrs on low, warming the crockpot.
In a large pan with a little olive oil and over a moderate heat, add minced beef, turning, browning and breaking it up until the juices have been absorbed for about 5-7 minutes. Add all the herbs and spice, the diced vegetables, beans, tomato and combine everything well. Pour into the crockpot, place the lid on and let it merrily slowly cook for around 8 hrs.
Serve into warmed bowls on a bed of healthy steamed brown rice, with a scattering of grated cheese and finely sliced spring onion. Epic Chilli Beef 🙂
Any leftovers......amazing served in little steamed dumplings, traditionally served in crispy taco shells with a tonne of fresh salad and a scattering of jalepenos, or simply easy bake a few large jacket potatoes on a bed of rock salt in a hot oven, 180c for around 2 hours, re-heat the beef chilli, split the spud lengthways, season with butter, salt & pepper, pour over piping hot chilli, scatter with grated cheese and any leftover sliced spring onion, load up your plate with a heap of fresh salad, lash on some hot chilli sauce and away you go.... enjoy.