Smoky Texan Cowboy Chilli is a flavour sensation! This rootin’-tootin’ earthy pot, with a special ingredient of Coffee, tastes so rich, just like its come off the camp fire! What we needed whilst the snow was coming down!
INGREDIENTS SERVES 4
- 800 grams of stewing steak
- 2 onions, finely chopped
- 8 cloves of garlic
- 300 ml of water with 1 heaped tbsp. of coffee
- 2 beef stock cubes
- 2 cans of kidney beans
- 1 whole green chilli (left whole)
- 2 large bay leafs (fresh is possible)
- 1 Red pepper deseeded and chopped
- 1 Yellow pepper deseeded and chopped
- 1 carton of 500 ml of passata
- 1 heaped tsp of cumin
- 3 heaped tsp of paprika
- 1/2 heaped tsp of oregano
- 1 heaped tsp of mild chilli powder
- 2 cinnamon sticks
- 1 tbsp. of Bovril (or beef bouillon)
- 2 tsp of sugar (or sweetener)
- 1 tsp of soured cream (optional or low fat soured cream)
- Generous sprinkle of salt and black pepper
This dish can be made in the slow cooker or on the hob! As usual if the sauce is too runny just simmer it down again!
The dish flavours are amazing… don’t be afraid of the coffee, it really adds a deep smoky taste to the beef! It is a really healthy low fat meal without any compromise on taste, hope it gives you some warmth on this snowy day. We tucked up by the fire last night after eating this all cosy and warm with full tummies, perfect!
(Slimming World members this is totally free if you don’t use the soured cream, how about 0% Fat thick Greek yogurt instead!)
Cooking on the camp fire!
Preheat Oven to 200 degrees (or 392 DF)
Using a large oven proof casserole dish, with a lid; put in the beef, onions, garlic, bay leaf, chilli, red and yellow pepper, passata all the herbs and spices, sugar and one can of kidney beans.
Boil the kettle pour the water into a jug, add the coffee, add the stock cubes and Bovril (or beef bouillon) give it a stir until it is all dissolved. Pour into the casserole dish on top of the beef, give it all a stir using a large spoon.
Place it into the oven with the lid on, it takes about 2 1/2 hours approximately to cook, (or until the beef is tender) give it a stir occasionally. If its still looking runny halfway through take off the lid. 15 minutes before the end add the other can of kidney beans. Place back in the oven.
Let me know what you think of the recipe Y’all? Please feel free to share and like the recipe if you like it! Thanks
RECIPE UPDATE ….
Saturday lunch time leftover …
Chilli Beef Pasties
It’s been snowing all morning brrrr … I have left over Smoky Texan Chilli in the fridge and a sheet of puff pastry!
I’m not going to pretend that this recipe is healthy! (Slimming World members in case you are wondering 1 pasty is 15.25 syns, well everything in moderation). I have actually made these for my family sand visitors we have staying here for the weekend!
INGREDIENTS SERVES 4
- 1 packet of 320grm puff pastry
- Left over chilli x 4 heaped tbsp
- 1 large free range egg
- Salt and pepper
Heat the oven to 200 degrees
Take the pastry out of the packet, with a sharp knife cut it into 8 rectangles.
Place 4 rectangles on to a baking sheet. Place large heaped tablespoons of the beef into the middle of the rectangles.
Whisk an egg, add salt and pepper and brush the egg around the edge of the pastry.
Next put the other sheets of pastry over each rectangle, stretching it slightly so it fits at the edges. Use a fork to press down and seal the edges, and prick some holes into the top, this is to let some steam out. Give the pasties a good brush of the egg mixture.
Put into the oven for 20 – 25 minutes until golden!