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Crock Pot Beef Chili With Chili Creme Fraiche

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“I found this recipe in a Anthony Worrell Thompson Cook Book & Modified it slightly for Slow cooking There are plenty of ingredients & a bit of prep but its great and easy if you're feeding a crowd”
READY IN:
9hrs
SERVES:
8-10
UNITS:
US

Ingredients Nutrition

Directions

  1. Add the frying oil to a large pan (I use a wok) & fry the ground beef in batches until brown adding each batch as brown to the crock pot.
  2. Add the streaky bacon to the pan & fry until golden.
  3. With a slotted spoon remove to the crock pot reserving the bacon fat.
  4. Add the onions, garlic, celery, chilies and bay leaf to the pan & fry in the bacon fat for 2 or 3 minutes then add the herbs & spices except the cinnamon & black pepper.
  5. Fry until softened, add to the crock pot.
  6. Add to the crock pot the tomatoes, beef stock, tomato paste, cinnamon, cocoa powder & black pepper. Cover & cook on low setting for 8-10 Hours.
  7. 30 minutes before the end of cooking, stir in the kidney beans.
  8. Fold in the chopped coriander just before serving.
  9. Serve with white rice, baked potatoes or both & drizzle over the Chili Creme Fraiche & if you wish a few chopped red onions.
  10. To Make the Chili Creme Fraiche.
  11. You will need 400g Creme Fraiche (sour cream) add to this 1 teaspoon of chili powder, 1/2 teaspoon of cumin, 3 tablespoons of lime juice & 3 tablespoons each of chopped fresh coriander & chopped fresh parsley.
  12. Blend all together cover & refrigerate overnight.

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