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Schmeckt Cooking: Steakon Chilli Con Carne

Posted on Jul 28, 2012 by in Schmeckt Cooking: | 0 comments

Meat

Cooking with the Meat’…

It’s Mick’s birthday on Monday so we had family over to celebrate. Mick loves Mexican food and meat so I decided to adapt a Chilli Con Carne recipe for the slow cooker so it would be ready to serve up when everyone arrived. The original recipe (which comes from the chunky Hot Food cookbook uses minced (or ground) beef but I used chuck steak and bacon, hence “Steakon”.

I had over a kilo of chuck steak so I doubled the quantities below but we had enough leftover to freeze a large container.

Steakon Chilli Con Carne

2 teaspoons ground cumin
1/2 teaspoon of ground allspice
1-2 teaspoons of chilli powder
1 teaspoon of paprika
1 tablespoon of vegetable oil (I did not double this)
1 large onion, finely chopped
2 small chillies, seeded and finely chopped (Optional – I omitted these because of the guest list)
500 grams of chuck steak, cut into large cubes
2 full rashers of bacon, rind removed and sliced into strips
400 g (14 oz) can crushed tomatoes
2 tablespoons of tomato paste
425 g (15 oz) red kidney beans, drained and rinsed
250 ml (1 cup of beef stock)
1 teaspoon of sugar

Heat a small frying pan over a medium heat and dry-fry the cumin, allspice, chilli and paprika for 1 minute, or until fragrant. Remove from the pan.

In a large pan heat the oil over a medium heat and cook the onion for 2-3 minutes, or until soft. Add the garlic and chilli and cook for 1 minutes. Add the chuck steak, browning the cubes on each side. Add the bacon and let it cook for 4-5 minutes. Place this in your stockpot dish and add the tomatoes, tomato paste, kidney beans, stock, sugar and spice. Stir to ensure it is all mixed thoroughly.

I completed my prep the night before and then stored my whole slow cooker dish in the fridge. I cooked it on a low heat from 7.30am – 4.30pm or 9 hours. When I got home from work I used a large spoon to remove the fat on top and then stirred it thoroughly. The meat was still in chunks and a little dry at this stage so I cooked it for an additional hour on high without the lid and stirring it occasionally. By the time I served it up the steak had broken down so it was like a shredded meat and the flavours were amazing. I could definitely work on refining the cooking time but as I was cooking a double batch it was a little hard to ascertain what would work.

We served this with tortilla wraps, tacos, and a host of different toppings including guacamole, fresh coriander, diced tomato, diced Spanish onion, hot sauce, salsa and sliced spring onions.

YUM.

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