Slow Cooked Chilli
Made with pork shoulder steaks and baked beans instead of the normal minced beef and kidney beans...it's delicious!!
Ingredients
- 2 tsp olive oil
- 4 pork shoulder steaks
- salt and freshly ground black pepper
- 2 onions chopped
- 2 x 400g tins chopped tomatoes
- 100ml water
- 2 x chicken stock cubes or pots
- 4 tsp ground cumin
- 2 pinches chilli flakes
- 400g 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.