2 x 400 g(2 x 14 oz) tinned finely chopped tomatoes(I like Mutti Polpa variety)
2chunks dark chocolate
2tbspfresh coriander/cilantrochopped
400g(14 oz) can kidney beansdrained and rinsed
420g(15 oz) can mixed beans in tomato or chilli sauce(or you can use mixed beans in water, then drain and rinse before adding)
Serve with (choose your favourites!):
boiled rice or tortilla chips
1freshly chopped coriander (cilantro)
sour cream
chopped fresh chillies
thin slices of red onion
grated strong cheddar cheese
Instructions
Place the chunks of pork and beef in a bowl and sprinkle on the flour, salt, and pepper. Toss together to coat the meat in the flour.
500 g (1.1 lbs) braising beef, 500 g (1.1 lbs) pork shoulder, 3 tbsp plain (all-purpose) flour, 1/4 tsp salt, 1/4 tsp black pepper
Heat up the oil in a large frying pan (skillet), over a high heat. Alternatively, if your slow-cooker has a searing function, heat the oil in the slow cooker on the searing setting and do all the frying directly in the slow cooker.
3 tbsp oil
Add the pork and beef to the frying pan and cook for 5-10 minutes, stirring occasionally, until browned.
Add the chopped onion to the pan and cook on medium/high for 5 minutes until softened.
1 large onion
Add in the garlic and cook for a further minute.
3 cloves garlic
Add in the ground coriander, mixed herbs, smoked paprika, cumin, ginger, chilli powder, chipotle paste, fresh chilli, tomato puree, and Worcestershire sauce. Give it a stir and cook for 2 minutes.
Add in the stock and tinned tomatoes. Bring to the boil, then transfer everything to your slow cooker (crockpot) and cook on high for 5-6 hours or low for 6-7 hours.
2 x 400 g (2 x 14 oz) tinned finely chopped tomatoes, 300 ml (1 1/4 cups) beef stock
Forty-five minutes before the end of cooking, add in the dark chocolate, fresh coriander, kidney beans, and mixed beans. Give them a stir and allow the chilli to simmer for cook in the slow cooker for another 45 minutes.
2 chunks dark chocolate, 2 tbsp fresh coriander/cilantro, 400 g (14 oz) can kidney beans, 420 g (15 oz) can mixed beans in tomato or chilli sauce
Serve the chilli with your favourite accompaniments and toppings.
boiled rice or tortilla chips, 1 freshly chopped coriander (cilantro), sour cream, chopped fresh chillies, thin slices of red onion, grated strong cheddar cheese
Video
Notes
Slow CookerI cook this in a large (5.6 litre/6-quart) slow cooker, using the searing function for the frying part of the recipe.This is the slow cooker (<-- affiliate link) I have. Can I cook it in the oven?Yes, make it in the same way, but instead of cooking in the slow cooker, add to to a casserole pan with a lid and cook in the oven at 160C/325F for 3-4 hours, until the beef and pork is very tender. Check every hour or so to ensure the sauce isn't running dry. Top up with a splash of boiling water if it's starting to look dry.Can I make it ahead?Yes, this recipe can be made ahead, then cooled, covered and refrigerated for up to 3 days.Reheat in a pan, over a medium heat, stirring occasionally, until piping hot throughout.Can I freeze it?Yes, make the recipe, then cool, cover and freeze. Defrost overnight in the refrigerator, then reheat, as per the make-ahead instructions above.How to scale down this recipeI cook this recipe in a large (5.6 litre/6-quart) slow cooker. I make it in a big batch, then usually freeze half for later.However, if you want to halve this recipe to serve 4 people, it's better to do it in a smaller slow cooker. You can halve all of the ingredients, but the cook-time will still be the same.Nutritional Information is approximate, per serving (based on this recipes serving 8 people), NOT including toppings/serving suggestions.