I solidly stand by the comforting thought that anything you throw together into a slow cooker is going to turn out alright! The only guideline I abide by is that when I am adapting a normal recipe to a slow cooker, I roughly half the amount of liquid specified.
I cook Chilli Con Carne quite a lot, it’s generally pretty healthy, full of protein and packed with plenty of hidden vegetables. During winter I tend to add a fair bit of chilli to turn it into the ultimate comfort food. It is one of those dishes that tastes better the next day and you can turn the left overs into all sorts of different things.
I usually make it with beef mince and let it simmer on the stove for a few hours, but I felt like trying something a little different. I thought if I put it in the slow cooker with a massive hunk of beef, the beef in theory, will become incredibly tender and just shred through the chilli.
I was hunting at the butchers for a beef shoulder but there was none available, I improvised and thought I would try out a lamb leg instead. The piece I got was only about 1.2kg but the overall amount will easily feed six people.
1.2kg Lamb Leg or Beef Shoulder, bone in
400g tin organic diced Tomatoes
400g tin organic red Kidney Beans
400g tin Corn Kernels
1 tbsp Tomato Paste
1/3 cup Red Wine (probably not traditional and therefore optional, I just had an open bottle)
2 medium Carrots – small dice
1 Onion – finely sliced
3 sticks Celery – small dice
6 Swiss Brown Mushrooms – small dice
Small red Capsicum – small dice
2 cloves Garlic – minced
1 tsp dried Oregano
1 tbsp mexican seasoning
1 heaped tsp cornflour, mixed with 1/2 cup water
Mix all ingredients together into the slow cooker with the exception of the meat. I used my small slow cooker (I think it is 3L?) for this and it was jam packed but I think it worked out quite well as the vegies completely covered the lamb. You could use a larger slow cooker though.
Trim any excess fat from the meat and make a hole in the middle of the slow cooker to place it in. Leave some of the vegetables on the bottom so the meat isn’t sitting directly on the base. Cover the rest of the lamb with the vegetable mix.
Cook on high for 6 hours or low for 8-10 hours or until the meat is easily shredded and falling off the bone.
Allow to cool in the slow cooker if possible. I recommend making this a day in advance so the flavours can develop and you are not burning your fingers off trying to shred the meat!
Once cooled, remove the meat and shred using two forks to tease it apart. Return to slow cooker and stir to combine.
Reheat on the stove and serve with homemade Guacamole, natural Greek Yoghurt (or Sour Cream) and Coriander.
Bake a piece of Mountain Bread in a 180C oven for 5-7 mins until crisp. Break it up and use it as corn chips. Serve CCC, guacamole and greek yoghurt on top and turn it into nacho’s.
Make some burgers! Serve on wholemeal buns, baked in a warm oven for a few minutes to crisp up the outside and warm up the middle. Whip up a simple coleslaw mixed with some greek yoghurt and lime juice and serve in the buns with leftover CCC.