Slow Cooker Chilli Beef Brisket Food

SLOW COOKER CHILLI CON CARNE

Steps:

• Place the onion, red pepper and coriander stalks into a slow cooker.
• Heat the oil in a large non-stick frying pan, season the beef with salt and freshly ground black pepper, then fry in two batches until golden-brown, transferring to the slow cooker when ready.
• Add the garlic, spices and oregano to the pan juices and fry for one minute until fragrant. Stir in the tomato purée, tomatoes and stock then bring to a boil. Pour the hot sauce over the beef in the slow cooker, then cover with a lid and cook on low for seven hours. Stir in the beans, then cook the chilli for an hour more until the meat is very tender.
• Pop the chocolate into the chilli, let it melt, then stir. Season the chilli to your taste, then scatter with the coriander and serve with rice or cornbread.

SLOW COOKER BEEF CHILI

Steps:

• Heat oil in a large skillet over medium-high heat. Add onion and garlic; cook, stirring frequently, until softened, 4 to 5 minutes. Stir in ground beef, chili powder, cumin, salt, and pepper. Cook, stirring occasionally, until beef is lightly browned and crumbly, 5 to 8 minutes.
• Transfer beef mixture to a slow cooker. Stir in black beans, kidney beans, and diced tomatoes and chiles. Cover and cook on Low, stirring occasionally, 8 to 10 hours.

SLOW COOKER CHILLI BEEF BRISKET

Steps:

• For best results take the beef brisket from the fridge around 30 minutes before cooking. Remove any string and season the joint well with the salt and pepper before placing in a pre-heated pan in oil. Sear each side until brown (approximately 5 minutes).
• Remove the meat from the pan and when it's cooled enough to touch, smother the entire joint in half of the chilli spice mix and rub well! Add the meat to the slow cooker.
• Add the kidney beans, peppers, onion and garlic to the slow cooker.
• In a separate bowl melt the stock pot, instant coffee, remaining spice mix and tomato paste in the hot water, stirring until dissolved. Then add the maple syrup and tomato passata and mix well.
• Pour the sauce into the slow cooker covering the meat and vegetables. Add the stick of cinnamon and bay leaves, ensuring they are also submerged in the sauce.
• Cook on high for 5 hours or low for 8 hours. You'll know the meat is cooked as it'll pull apart easily with two forks.
• Remove the meat from the slow cooker into a roasting dish or bowl, and use two forks to pull it into shreads.
• Remove the bay leaves and cinnamon stick from the sauce and then add the shredded meat back into the slow cooker. Stir well and serve!

SPICY BBQ SLOW-COOKER BEEF BRISKET

Steps:

• Whisk first 4 ingredients until blended.
• Place vegetables in slow cooker; top with 1/2 cup barbecue sauce mixture and meat. Cover with lid. Cook on LOW 8 to 9 hours. Meanwhile, refrigerate remaining barbecue sauce mixture until ready to use.
• Remove meat from slow cooker; place on cutting board. Cover; let stand 10 min. Meanwhile, use slotted spoon to transfer vegetables to platter. Whisk remaining barbecue sauce mixture into juices in slow cooker. Cook, covered, on HIGH 10 min. or until thickened.
• Cut meat across the grain into thin slices. Add to platter with vegetables. Drizzle with sauce.

SLOW COOKER CHILLI CON CARNE

Steps:

• Set the slow cooker to low. Heat 1½ tbsp oil in a large, non-stick pan over a high heat and fry the mince for 10-12 mins or until evenly browned. Tip into the slow cooker.
• Heat the remaining oil in the pan. Fry the onion, celery and pepper for 10 mins or until softened. Add the garlic, cumin and paprika and fry for 1 min. Tip into the slow cooker.
• Stir in the oregano, chipotle paste, tomato purée, tomatoes and stock. Season. Cover and cook for 6-8 hrs.
• Stir in the beans and chocolate during the final 30 mins of cooking. Serve with a bowl of rice or tortilla chips and a dollop of soured cream.