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Ben and Jill are in the kitchen this week trying and tasting an all day slow cooker Chunky Chilli.

You can try it yourself:

Ingredients
2 tsp olive oil
2 large onions, halved and sliced
3 large garlic cloves, chopped
1 red chilli finely chopped
2 tsp ground cumin
2 tsp dried oregano
500g pack beef stewing steak
400g can chopped tomato
2 beef stock cubes
3 large peppers, deseeded and cut into chunks
10 tomatoes (sundried can also be used)
3 x 400g cans red kidney beans or other beans, drained

Method

1.Heat oven to 150C/fan 130C/gas 3. Heat the oil, preferably in a large flameproof casserole, and fry the onions for 8 mins. Add the garlic, spices and oregano and cook for 1 min, then gradually add the beef, stirring well until browned. Stir in the tomatoes, add half a can of water, then crumble in the stock and season.

2.Cover and cook in the oven for 1 – 1 ½ hour. Stir in the peppers and tomatoes, then cook for 30 mins more until the peppers are tender. Stir in the beans.

3.To serve, reheat on the hob until bubbling. Serve with avocado or a big salad with avocado in it, some basmati rice or tortilla chips and a bowl of soured cream.

4.If you want to use a slow cooker, fry your onions in a pan for 8 mins, then add your garlic, spices and oregano and cook for a minute. Gradually add the stewing steak until it's brown. Tip into your slow cooker with the tomatoes, peppers, tomatoes and beans, crumble in the stock cubes and season to taste. Cook on Low for 8-10 hours, then serve as above.

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