steak and chorizo chilli

Slow Cooker Steak and Chorizo Chilli

steak and chorizo chilli recipe

I’ve got to admit – I’m bit of a social media addict.

Matt is always moaning at me for staring at my phone so much, but I really do enjoy getting involved with all the foodie communities, sharing ideas and seeing all the great recipes people have cooked.

This time last year I wrote a sticky honey and mustard glazed sausage recipe for Bonfire night. But while I was after a spot of inspiration, I did a bit of research and asked my lovely Facebook and Twitter followers what their ideal Bonfire night recipe was. There was a resounding preference towards beef chilli con carne, so as a treat this year I decided to have a play around with my old favourite chilli con carne recipe.

I mixed things up a bit and used casserole steak instead of mince, and I also added chorizo. I got the inspiration from my love of keeping up to date with food photography. I noticed a lot of the modern gorgeous food photos of chilli, show bits of steak falling apart into coriander and tomatoes. I had to give it a go.

This recipe is for slow cooking, or if you’re lucky enough to have a pressure cooker you could use that in less that half the time. Casserole steak is a cheaper cut of meat and tends to be tougher, so needs to be slow cooked to avoid it being chewy. You want to cook it until the beef chunks fall apart in the sauce. This also makes it budget friendly too, as it uses cheap cuts. I prefer to use the diced casserole as this also reduces the cooking time.

After recently making an epic version of my chicken and chorizo stew in the pressure cooker, which really brought out the intense flavour of the chorizo. I decided to use that again in this chilli recipe.

steak and chorizo chilli

 

This is one of those recipes that’s great after a long day at work. The preparation is straightforward and once you’ve browned the meat and softened the veg, you can just shove it all in the slow cooker.

It’s hassle free! And perfect to serve in a nice big bowl to keep your hands warm, while watching the fireworks with friends and family. The perfect bonfire night recipe.

Slow Cooker Steak and Chorizo Chilli
 
Prep time
Cook time
Total time
 
A twist on the classic chilli con carne, perfect for slow cooking and Autumnal nights like Bonfire night.
Author:
Serves: 6-8
Ingredients
  • 600 g Good quality stewing steak Diced
  • 100 g Picante chorizo
  • 1 tin chopped tomatoes
  • 400 ml water
  • 1 400g tin Red kidney beans
  • 1 210g tin Chickpeas
  • 1 beef stock cube
  • 4 tspn Cumin
  • 2 tspn Brown sugar
  • 2 tspn cinnamon
  • 3 tspn Picante paprika
  • 3 Cloves garlic
  • 2 Sticks of celery
  • 150 g closed cup mushrooms
  • 1 small glass Red wine
  • 1 tspn Worcester sauce
  • 1 Large bunch Coriander
  • 2 tspn tomato puree
  • 2 tbspn olive oil
  • 1 medium cooking onion
Instructions
  1. Heat the olive oil in a pan on a medium heat, and add the beef and stock cube until browned on all sides.
  2. Dice the chorizo, celery, onion, and mushroom and add to the pan for a few minutes until it starts to soften.
  3. Mix in all the spices and the tomato puree.
  4. Transfer to the slow cooker with the tinned tomatoes, water, chickpeas, kidney beans, wine and Worcester sauce.
  5. Separate the stalks from the leaves of the coriander and finely dice each separately. Add the stalks to slow cooker early on. Cook in the slow cooker on a medium-high setting for 4 hours. If using a pressure cooker I set it to 1 hour-high.
  6. After 4 hours add the chopped coriander leaves, and crush the garlic cloves into the sauce. Season with salt and pepper. You may wish to thicken the sauce a little, to do so simmer in a pan for 5-10 minutes. tear any remaining chunks of beef apart with two forks. This should fall apart easily.
  7. Serve with chips or rice... or what we like to call half and half with any remaining coriander, and cheese and sour cream.
If you’re looking for other ideas for Bonfire night, try these too…

Hot mulled scrumpy cider (aka Bonfire juice) from The Hedgecombers (which sounds epic!).

Or a really awesome non alcoholic warmer is this slow cooker spiced pear juice from recipes from a pantry.

These sweet apple and cinnamon pancake rolls from celery and cupcakes would be a great dessert.

You could even add a starter, or serve this roasted pumpkin soup with fried sage and truffle oil as a great vegetarian option. From Elizabeth’s kitchen diary.

I also love the idea of these spiced toffee apple bonfire cakes from Tin & thyme too. They’d make an ideal snack for little hands on Bonfire night.

About the Author Lisa

I'm Lisa and this is the Lovely Appetite blog. I’m always experimenting with recipes, hunting through cookbooks for inspiration or trying out new places to eat. Please browse the site and enjoy reading about my findings.

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