Slow Cooker Lentil & Beef Chilli
Recipes

Slow Cooker Lentil & Beef Chilli

This Lentil & Beef Chilli is a proper comfort dish that ticks every box. Rich, hearty and deeply flavoured -...

Ingredients

  • 350 g beef shin, cut into 2–3cm chunks 
  • 250 g dried red or green lentils (no soaking needed) 
  • 1 white onion, finely chopped 
  • 1 medium carrot, finely chopped 
  • 2 garlic cloves, crushed 
  • 1 tsp ground cumin 
  • 1 tsp smoked paprika 
  • ½–1 tsp chilli flakes (to taste) 
  • 175 ml red wine 
  • 400 g tinned chopped tomatoes 
  • 250 ml beef stock (or enough to just cover the ingredients) 
  • ½ tsp salt + black pepper, to taste 
  • 15 - 20 g dark chocolate 

To Serve

  • Fresh coriander, chopped 
  • Lime wedges 
  • Soured cream 
  • Crispy jacket potatoes 

Method

  1. Finely chop the onion and carrot, and crush the garlic.
  2. Preheat a non-stick frying pan over medium heat. Pat the beef shin dry with kitchen paper, drizzle lightly with olive oil, season with salt and pepper, and place into the hot pan. Cook until deeply golden on all sides - more colour now means more flavour later. Transfer the browned beef to the slow cooker.
  3. Add the lentils, onion, carrot, garlic, cumin, smoked paprika and chilli flakes. Pour in the red wine, chopped tomatoes and beef stock.
  4. Drop in the dark chocolate — it adds incredible depth and really brings the whole chilli together. Season lightly with salt and pepper.
  5. Place the lid on and cook on High for 4 hours or Low for 8 hours, until the lentils are tender and the beef is soft and falling apart.
  6. Stir well to break the beef into tender strands and mix everything evenly. Taste and adjust seasoning if needed.
  7. Spoon generously over a crispy jacket potato, then top with coriander, lime and a spoonful of soured cream.