If you’re for the perfect fall-off-the-bone slow-cooked meat recipe, Kitchen Sanctuary has something special for you! This beef and pork chili is amazing; everyone, including you, will fall in love with it. The tender meat and the rich and creamy sauce are enough to make this recipe a staple in your home cooking.
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It’s also a great recipe to impress your guests, especially if you’re hosting a dinner. Try this today and see for yourself! Watch the video below to learn the full recipe.
Ingredients:
- 1.1 lb braising beef, cubed
- 1.1 lb pork shoulder, cubed
- 3 tbsp all-purpose flour
- 1/4 tsp salt
- 1/4 tsp ground black pepper
- 3 tbsp oil
- 1 large onion, peeled and chopped
- 3 cloves of garlic, peeled and minced
- 1 tsp ground coriander
- 1 tsp mixed herbs
- 1 tsp smoked paprika
- 2 tsp cumin
- 1 tsp ground ginger
- 1 tsp hot chili powder
- 1 tsp chipotle paste
- 1 chopped fresh chili
- 2 tbsp tomato paste
- 2 tbsp Worcestershire sauce
- 1 1/4 cups beef stock
- 28 oz tinned finely chopped tomatoes
- 2 chunks of dark chocolate
- 2 tbsp freshly chopped coriander
- 14 oz can kidney beans, drained and rinsed
- 15 oz can mixed beans in tomato sauce
Serve With:
- boiled rice or tortilla chips
- 1 freshly chopped coriander
- sour cream
- chopped fresh chilis
- thin slices of red onion
- grated strong cheddar cheese
Directions:
Step 1
Put the cubed beef and pork in a large mixing bowl, then add 3 tbsp all-purpose flour, 1/4 tsp salt, and 1/4 tsp ground black pepper. Mix together and fully coat the meat with the flour. After this, add 3 tbsp oil in a large pan and sear the meat for about seven to ten minutes. Next, add the chopped onion, continue to stir around for five minutes, then add the minced garlic. Season with 1 tsp ground coriander, 1 tsp mixed herbs, 1 tsp smoked paprika, 2 tsp cumin, 1 tsp ground ginger, 1 tsp hot chili powder, and 1 tsp chipotle paste. After this, add 1 chopped fresh chili, 2 tbsp tomato paste, and 2 tbsp Worcestershire sauce. Stir everything well together to combine.
Step 2
Now, add 1 1/4 cups beef stock and 28 oz tinned finely chopped tomatoes. Mix, bring to a simmer, then transfer to your slow cooker. Cook for five to six hours on a high setting. About 45 minutes before the end of the cooking time, add 2 chunks of dark chocolate, 2 tbsp freshly chopped coriander, 14 oz can kidney beans, and 15 oz can mixed beans in tomato sauce. Mix well and continue to cook for the remaining 45 minutes.
Slow Cooker Beef & Pork Chilli Recipe
