Inspiration this week came from an social media request to do a slow cooker chilli. I’ve tried quite a few slow cooker recipes recently and it’s really nice to use it again as it’s so practical. At the bottom of the blog I’ve included a link to one that’s fairly similar to mine. On slow cookers in general I’d also recommend buying some slow cooker liners for some recipes. Chill is fairly simple to clean up.

So onto the recipe. There’s a fair mix of spices here but I think it gives a really rounded flavour. However, if you really love garlic add some more or want it super hot add some more chilli or maybe cayenne too. It’s a fun recipe to play with. Remember you can always serve it will cold soured cream or nice cheeses if you’ve accidentally made it too hot, you won’t ruin the whole meal.

Ingredients:

• 400g mince meat
• 1 tin red kidney beans
• 1 tin chopped tomatoes
• 150ml water
• 1 tsp onion flakes
• 1 clove garlic chopped
• 1 onion chopped finely
• 1 tsp tomato paste
• 1 tsp chilli paste
• 1 tsp chilli flakes
• 1 tsp garlic powder
• 1 tbsp of sugar
• 1 tsp balsamic vinegar
• 1 tsp Worcestershire sauce
• Salt & Pepper

Method:

1. Dump everything into slow cooker
2. Cook on high for 4 hours

Making chilli

Chilli Done

I love to serve my chilli with rice or chips but we particularly love it with soured cream on baked potatoes. See below for my slow cooker baked potatoes that obviously you can bake low and slowly in the oven whilst your chilli is cooking.

https://modernmrsbeeton.blog/2019/05/30/slow-cooker-baked-potatoes-have/

If you don’t have a slow cooker here’s one I’d recommend:

https://www.amazon.co.uk/gp/product/B002NPC0RG/ref=as_li_tl?ie=UTF8&camp=1634&creative=6738&creativeASIN=B002NPC0RG&linkCode=as2&tag=melmosparkly-21&linkId=9b14d86bb2ac416a298be67eba96a8de

This is the first time I’ve ever made homemade dumplings and I have to say I am completely in love them. Granted I absolutely underestimated how big these get after they’ve been steamed so if you try this I’d recommend one large or two small person. It does however now completely make sense that this was done in more frugal times in history to make a really hearty meal. Complete genius if you ask me.

Stew Recipe:

Ingredients:

• 500g lamb cubed
• 1 garlic clove
• 100ml of Guiness beer (or any dark beer)
• 1 carrot peeled and chopped
• 1 large potato peeled and chopped
• 1 bay leaf
• Thyme
• 1 tbsp of plain flour
• 1 tbsp of tomato paste
• 1 onion chopped and dcied
• Salt and pepper
• 200 ml of water
• 1 beef stock cube
• 1 splash of sunflower oil
• 50g peas

1. Add your lamb to a pan with the oil and brown on a high heat to get a good crust on the outside but not cook them through
2. Add your onions to give them a little colour
3. Add the flour to coat the beef and dump everything into a slow cooker. If you don’t have one I’ve dropped a link below to one similar to mine
4. Add all of the other ingredients and mix. Set the slow cooker to low for 4-6 hours
5. Stir occasionally
6. 30 minutes before the end add the dumplings

Slow Cooker:

https://www.amazon.co.uk/gp/product/B007XEJ322/ref=as_li_tl?ie=UTF8&camp=1634&creative=6738&creativeASIN=B007XEJ322&linkCode=as2&tag=melmosparkly-21&linkId=6c3a8a40cc3a26687153625b622378aa

Dumplings Recipe:

• 100ml milk
• 1/2 tsp baking powdr
• 50g butter
• 125g self raising flour
• Salt and pepper

1. Rub the butter into the flour until it resembles breadcrumbs. I cheat on rubbing in recipes and use my pastry cutter as it reduces the time your warm hands handle the mix which tends to help with most recipes and keeps your hands less sticky. See a link below of mine from Amazon.
2. Add the rest of the ingredients and form into balls
3. 30 minutes before the end of the stew cooking add gently to the top of the slow cooker and close the lid
4. Serve!

Pastry Cutter

https://amzn.to/2×60600

Dumplings Before

Dumplings steaming!