Twelve Hour Chuck Steak Chilli Taco’s

When i’ve made chilli in the past ive always done it way too quick and been disappointed by the depth of flavour I got………. Not this one!!! If you don’t have a slow cooker you can just put this in the oven on a low heat overnight.

 

500g Chuck Steak Mince

1 Large onion

3 Cloves of Garlic

1 Ancho Chilli

1 Chipotle Chilli

1 tbs Tomato Puree

1 tin Kidney Beans

1 tsp Chilli Powder

1/2 tsp Cinamon

1 tbs Worcester Sauce

1 tsp Cumin

1/2 Pint of quality beef stock

2 tins of Cheryy Tomatoes

Taco Shells

Creme Fraiche

Guacamole

Coriander

Piquillo Peppers

Raddish

 

1. Fry off all the meat and make sure it has a good colour on it. Give it a good seasoning with plenty of salt and pepper. Drain off most of the fat then pop it in to a dish on the side. Get your chillies and cover in boiling water to re-hydrate.

2. Dice up the onion and fry until nice and golden. Add the garlic and tomato puree. Give it a good stir and then add all your spices and chopped chillies.

3. Add the tomatoes and beef stock. Check the seasoning and then add Worcester Sauce. Transfer the meat back to the pan and give it a good mix before returning to the slow cooker for 12 hours. Drop in the kidney beans for the last hour of cooking.

4. Get a good nights sleep….

5. Get the Taco shells and place in the oven on 180 degrees for a few minutes. Meanwhile slice up the peppers and radish. If you really want you can make you’re own Guacamole but I just couldn’tt be bothered.

6. Fill the taco shells about half way with the chilli and top with the peppers, creme fraiche, guacamole, raddish and coriander.

 

Enjoy!

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