May 21, 2015
10 hrs 10 mins
1 onion finely chopped
4 garlic cloves crushed
1 tbsp vegetable oil
500g steak mince
400g tin pinto beans, drained and rinsed
2 x 400g tin chopped tomatoes
700ml water and 2 chicken stock pots
1 tsp crushed dried chillies
2 tsp cumin
2 tsp ground coriander
1 tsp spicy chipotle chilli paste
150ml red wine
3 tbsp tomato puree
2 tsp oregano
200g jar red jalapenos drained
Fresh coriander and grated Gruyere cheese to serve
**optional – 2 squares of dark chocolate (I do not add this as I personally DO NOT like the flavour but many others do)
1Brown the mince, onion and garlic in the veg oil for five minutes then add to the SC.
2Add all the other ingredients, except the jalapenos, fresh coriander and cheese (if using the chocolate add it now also). I also seasoned with salt and course ground black pepper.
3I cooked this on high for one hour then low for 9 hours (you could do less but I just left it on low until hubby was home).
4Add the jalapenos about an hour before serving.
5Serve topped with the fresh coriander, grated Gruyere cheese and black pepper with fresh bread for dipping.
Submitted by Katy Kat
March 31, 2017
What can use if you can’t get red Jalapenos
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