Slow cooked chilli may put you off, but please don't let it! This recipe is made with pork shoulder steaks and baked beans instead of the normal minced beef and kidney beans...and it's delicious. Prepare ahead and make this the night before for your own evening meal or if you're having a party (especially a Halloween one)!! The warmth from the ground cumin and chilli flakes is lovely, especially having had overnight for the flavours to develop.
The recipe is taken from the November 2017 Asda Good Living Magazine - Miguel Barclay has a section in the magazine 'Miguel's Firework Feast' where he has a selection of recipes under £1 per serving...how good does that sound!
Miguel Barclay has some really nice ideas in his books and we have even tried making some of the £1 meals as a sort of tapas which works well - the latest book we have is Miguel Barclay's Super Easy One Pound Meals.
Tips
- After making it the first time, I found it to be quite saucy...which was fine...but if you fancy bulking it up a bit with more beans, feel free to add a tin of drained and rinsed kidney or cannellini beans.
- This slow cooked chilli recipe is easily adapted if you're cooking for less or more people.
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How to make this Slow Cooked Chilli
Ingredients
- 2 tsp olive oil
- 4 pork shoulder steaks
- salt and freshly ground black pepper
- 2 onions, chopped
- 2 x 400g cans chopped tomatoes
- 100ml water
- 2 x chicken stock cubes or pots
- 4 tsp ground cumin
- 2 pinches chilli flakes
- 400g tin baked beans (see Tips)
- 2 tsp crème fraîche, to serve
- 2 spring onions, chopped, to serve
Instructions
- Heat the olive oil in a casserole dish (or pan with a lid) over a medium to high heat. Season the pork steaks, then brown on all sides in the pan.
- Add the onion, cook for 5 minutes and as it softens, add the tomatoes, 100ml water, the stock cubes or pot, cumin and chilli flakes
- Turn the heat down, cover and simmer gently for about 3 hours. Add the baked beans 5 minutes before the end. See Tips - if you decide to add a tin of kidney beans or cannellini beans, add them 15 to 20 minutes before the end.
- Pull the meat apart using two forks, then serve the chilli topped with crème fraîche and the spring onions.
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Slow Cooked Chilli
Ingredients
- 2 tsp olive oil
- 4 pork shoulder steaks
- salt and freshly ground black pepper
- 2 onions chopped
- 800 g (28 oz) tinned chopped tomatoes
- 100 ml (½ cup) water
- 2 chicken stock cubes or pots
- 4 tsp ground cumin
- 2 pinches chilli flakes
- 400 g (14 oz) tin baked beans (see Notes)
- 2 tsp crème fraîche to serve
- 2 spring onions chopped, to serve
Instructions
- Heat the olive oil in a casserole dish (or pan with a lid) over a medium to high heat. Season the pork steaks, then brown on all sides in the pan.
- Add the onion, cook for 5 minutes and as it softens, add the tomatoes, 100ml water, the stock cubes or pot, cumin and chilli flakes
- Turn the heat down, cover and simmer gently for about 3 hours. Add the baked beans 5 minutes before the end. See Notes - if you decide to add a tin of kidney beans or cannellini beans, add them 15 to 20 minutes before the end.
- Pull the meat apart using two forks, then serve the chilli topped with crème fraîche and the spring onions.
Notes
- After making it the first time, I found it to be quite saucy...which was fine...but if you fancy bulking it up a bit with more beans, feel free to add a tin of drained and rinsed kidney or cannellini beans.
- This slow cooked chilli recipe is easily adapted if you're cooking for less or more people.
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Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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