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This is a Texas version of a hearty chilli using beef steak instead of mince and has a lot of spices, 4 teaspoons of chilli powder and cayenne pepper, but you can adjust to your tastes.
1 kg round or sirloin steak, cut 1cm cubes
1 pinch salt and pepper, to taste
1 large onion, diced
1 tablespoon vegetable oil
1 clove of garlic, crushed
4 tablespoons chilli powder (see note)
1/2 cup (125ml) water
1 (400g) tin diced tomatoes
1 tablespoon cayenne pepper
1/2 teaspoon onion powder
1 (400g) tin black or kidney beans
2 teaspoons salt, to taste
3 teaspoons black pepper, to taste
1 bag corn or tortilla chips
70g cheddar cheese, grated
20 min › Cook:
8 hours › Ready in:
8 hours 20 min
Season the meat with a bit of salt and black pepper. In a heavy frying pan brown the beef with the diced onion and vegetable oil.
Add garlic and stir over medium heat for another minute.
Transfer beef mixture to the slow cooker. Add chilli powder, water, tomatoes, cayenne pepper, onion powder, beans, salt and pepper.
Mix the ingredients in the slow cooker then cook on low for 8 hours.
When ready serve in bowl over corn or tortilla chips and sprinkle cheese on top. Vegetarian Version
For a vegetarian option use both a tin of black beans and a tin of kidney beans in place of the meat. Diced green capsicums are also a great addition for a vegetarian version.
In America chilli powder is full of taste and spice not heat. It is not ground chillies. This flavoursome chilli mix is the type of 'chilli powder' that is to be used in this recipe.
Not four tablespoons chilli but 4 teaspoons chilli. This is what I changed. I also served it with corn chips and a very cold tossed salad on the side.
- 22 Mar 2011
This was excellent although someone should change the 4 tablespoons chilli to 4 teaspoons of chilli in the ingredients list. I used 4 teaspoons and although quite hot was very very tasty.
- 22 Mar 2011
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