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! The quantities can easily be increased to make more.
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.
Tip
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 kidney or cannellini beans.
We had it with boiled rice, some grated cheese and nachos the first time and are going to try it with a baked potato and salad.
Enjoy it…whatever you decide to have with it!
Ingredients
- 4 pork shoulder steaks
- 2 onions chopped
- 2 x 400 g cans chopped tomatoes
- 2 x chicken stock cubes or pots
- 4 tsp ground cumin
- 2 pinches chilli flakes
- 400 g can baked beans
- 2 tsp crème fraîche
- 2 spring onions chopped
- 2 tsp olive oil
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 cube/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. Pull the meat apart using two forks, then serve the chilli topped with crème fraîche and the spring onions.
Note: if you decide to also add a can of drained kidney or cannellini beans – add them 15-20 minutes before the end.
Slow Cooked Chilli
Ingredients
- 4 pork shoulder steaks
- 2 onions chopped
- 2 x 400g cans chopped tomatoes
- 2 x chicken stock cubes or pots
- 4 tsp ground cumin
- 2 pinches chilli flakes
- 400g can baked beans
- 2 tsp crème fraîche
- 2 spring onions chopped
- 2 tsp olive oil
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 cube/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. Pull the meat apart using two forks, then serve the chilli topped with crème fraîche and the spring onions.
- NOTE: if you decide to also add a can of drained kidney or cannellini beans - add them 15-20 minutes before the end.
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