Slow Cook Chilli

Another America’s Test Kitchen recipe this week! Their slow cooker chilli using big chunks of stewing steak caught my eye some time ago. However like most of their mexican recipes it calls for chipotle chillies in adobo sauce, which we can never find in super markets. However it turns out Amazon does them!

CameraZOOM-20130915100717679So with a can of those to hand, I start cooking! It all starts very sensibly with frying off some bacon.

CameraZOOM-20130915095051796Then the stewing steak gets browned off in the bacon juices.

CameraZOOM-20130915095752811Then the onion and chillies gets fried up in the meat juices, along with garlic, chilli powder and cumin.


We then added in a chicken stock pot, took off the heat, and started adding wine, tomatoes and various beans. We also added some PAN harina to add some corn flavour and thicken things up.

CameraZOOM-20130915102305816Then it’s on low in the slow cooker for 9 hours…

CameraZOOM-20130915104119118During one of those hours I made some tortillas to go with it. The corn tortillas were nice… but a pain to do without a press. So what I did was wheat tortillas with 50g of the flour replaced with about 75g of PAN harina to give it a corn taste. They rolled out much like the plain wheat tortillas, no falling apart like the pure masa harina ones.

CameraZOOM-20130915124906054Then of course the dry heating in a non-stick pan.



And finally… with some rice, coriander, cheese & lime juice, we eat!


And it was damned tasty! Could have been spicier… but it’s hard to judge with a slow cooker!.

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