Chilli Con Carne - a recipe by taste.com.au but modified by me
1 - 1.5kg of chuck steak or any kind of casserole steak
2 brown onions, finely diced
2 cloves of garlic, finely chopped
1 tablespoon Worcestershire sauce
2 tablespoons brown sugar
1 tablespoon ground cumin
1 tablespoon smoked paprika
2 chipotle chillis in sauce, diced (optional, you can use regular chilli or chilli powder)
1 can of tomatoes (I like Indian flavour)
1 can of black beans with jalepeno (optional)
Chop and brown the meat in olive oil. Place into slow cooker and turn slow cooker onto high.
Add onion and garlic into same pan you browned the beef in. Reduce saucepan heat to medium/low.
Add chipotle (if using)
Add cumin, paprika, brown sugar and Worcestershire sauce to the onions and garlic. Allow to cook until thick and sticky, about 5 minutes. Add to slow cooker.
In the same pan add the canned tomatoes, and raise the heat to medium/high. Allow tomatoes to bubble, and scrape all the yummy charred bits off the bottom of the pan.
Add the can of black beans (if using) and heat through.
Add to the slow cooker, give everything a good mix around and leave to cook.
Cooking times: 4 hours on high, 8 hours on low or 3-4 hours on 150 degrees celcius if cooking in the oven.