zoom

Share this recipe

  • Save to your scrapbook
  • Save to your scrapbook

    Slow cooked chilli

    This will be saved to your scrapbook

    You can also add it to one of your existing cookbooks

    *mandatory

      Email this recipe to a friend

      Send a link to this recipe to a friend or your own e-mail address as a reminder

      * mandatory
    • Write note

      Add Note

      *mandatory

      The recipe will be added to your scrapbook

    Slow cooked chilli

    • Total time: Ready in 1 hour 45 minutes 60 minutes 45 minutes

    Serves: 4

    Ingredients

    400g pack Waitrose Aberdeen Angus Beef Lean Minced (10% fat)
    1 tsp hot smoked paprika
    150ml Baron des Tours Medoc red wine
    1 Knorr Beef Stock Pot
    1 tbsp essential Waitrose Tomato Purée
    400g pack Cooks’ Ingredients Vegetables and Mixed Beans For Soups, Stews and Tagines

    Method

    1. Preheat the oven to 160ºC, gas mark 3. Fry the mince and paprika in a saucepan to brown for 3–4 minutes. Add the wine, stock and tomato purée with 150ml water. Bring to the boil and add the vegetable and bean mix.

    2. Transfer to a casserole dish, cover and cook for 1½ hours.

    Your recipe note

    Edit your recipe note

    Comments

    Average user rating

    4 stars

    Glossary