Chili, a core heater on the days when it is cooler

Here is something that will blow your mouth open, heat is always a good treat for your mouth, well in my opinion anyway. When its cold outside, what better way to heat your family up than with this core heater chili which will explode inside your body heating you up for a cosy night in.

As the days start to get longer the still cold days need to have a lift every now and then. This chili is a real winner. Having had chili in many different countries this is my play on it.

A tendency with most people is that chili is a real firecracker, making your nose trickle, your eyes water and even bring you out in a sweat. Not true chili is meant to be something that you can enjoy, tasting all the flavors, enjoying all that is the makeup of chili.

Chili
1 large onion finely chopped
2 red peppers roughly chopped
2 yellow peppers roughly chopped
2 green chili peppers
1 can black beans
1 can haricot beans
1 can Guinness
1 large can chopped tomatoes
1 can tomato paste
4 litres chicken stock
4 carrots roughly chopped
4 celery sticks chopped
3 lb cubed stewing steak
2 tablespoons all purpose flour
2 tablespoons olive oil
Pinch salt and pepper to taste
2 tablespoons cumin
1 tablespoon oregano
2 tablespoons paprika
2 tablespoons chili powder
1 cup grated cheese
2 tablespoons fresh chopped chives

Turn your slow cooker on high.

Place a large pot on the stove on a high heat pour two tablespoons olive oil. Place all your chopped onion, celery, peppers inside the pan and cook for 5 mins, stirring occasionally to prevent from sticking or burning. Once cooked place all ingredients into your hot slow cooker.

Open your canned beans and strain, at this time also open your can of tomatoes and tomato paste. Place all into slow cooker and mix ingredients thoroughly.

Clean your cubed steak of fat and carve into bite size pieces. Dust the steak with all purpose flour, then place inside the pan you cooked the onion and celery combination. Turn the steak every thirty seconds or so, ensuring it doesn’t burn. Cook for 5 minutes or so then add to your slower cooker mixture.

Spoon your cumin, oregano, paprika, salt, pepper and chili powder inside a small bowl and mix together. Once all mixed gently dust over the ingredients in your slow cooker, and stir through, ensuring that all the ingredients have some of the flavour.

Pour the Guinness and chicken stock inside the pan you have cooked the other ingredients in, bring to boil and stir thoroughly to clean remaining ingredients that may have stuck to the pan. Once boiling pour into your slow cooker.

Stir all ingredients together and placing the lid on the slow cooker leave on high for 3 hours. After 3 hours turn to low and leave to cook for 24 hours. Stir every 3/4 hour’s just to keep from sticking.

When it comes to serving stir the pot and scoop into a bowl, add some grated cheese and finely chopped chives to see the colors pop, have some fresh French bread ready to dip inside and help with every bite.

Have fun with this, you can make it hot or keep it cool, always enjoy yourself.

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