Chilli Con Carne - Morphy Richards Slow Cooker Instructions Manual

48795MAUS Rev2_9225 47507 MEE pump - Jon 29/07/2011 10:00 Page 12
Hungarian Goulash
4.5 litres
Stewing steak, cut into cubes
Seasoned flour
Vegetable oil
Onions, finely chopped
Green pepper, de-seeded and chopped
Carrot, peeled and chopped
Celery sticks, chopped
Paprika
Tomato puree
Mixed herbs
Beef stock
Can of chopped tomatoes,
Red wine (optional)
Worcestershire sauce
Pinch of grated nutmeg
Salt and freshly ground black pepper
Method
Toss the meat in seasoned flour.
Heat the oil in a pan and fry onions, pepper, carrot and celery until
soft. Add the meat and fry until browned. Add the paprika, tomato
puree, nutmeg, mixed herbs and seasoning and cook for a further
2 minutes. Add stock, tomatoes, red wine and worcestershire
sauce. Bring to a simmer. Transfer all the ingredients into the
ceramic pot and place the pot into the slower cooker base. Place
the lid onto the slow cooker. Cook for approximately 5 - 7 hours.
12

Chilli con carne

4.5 litres
1kg Vegetable oil
75g Onions, chopped
5 tbsp Garlic cloves, crushed
2 large Green pepper, de-seeded and chopped
1 Minced beef
2 Can of chopped tomatoes,
2 Chilli powder
3 tsp Flour
5 tbsp Brown sugar
5 tsp Tomato puree
400ml Can red kidney beans, drained
400g Salt and freshly ground black pepper
400ml
Method
5 tsp
Fry onions, garlic and pepper in a pan until soft. Add minced beef
and fry until lightly browned. Blend together chilli powder, flour,
brown sugar and tomato puree. Stir in tomatoes, chilli paste and
seasoning. Transfer all ingredients to the ceramic pot and place
the pot in the slow cooker base. Place the lid on the slow cooker.
Cook for approximately 3 - 7 hours. One hour before serving, add
the kidney beans. Serve with boiled rice or baked potatoes.
3 tbsp
2 large
4
1
1kg
2x 400g
3 tsp
3 tbsp
3 tsp
7 tbsp
2x 400g