The Everhot is perfectly suited to a low cooked, rich, Spicy Mexican beef chilli. Prepare it in the morning and pop it in the bottom oven to simmer away all day until you are ready to eat! Serves 8.
- 2 red onions, finely chopped
- 4 gloves of garlic, finely chopped
- 2 red chillies, deseeded and sliced
- 1 bunch fresh coriander (30g)
- olive oil
- 2 tsp ground cumin
- 2 tsp smoked paprika
- 2 tsp ground cinnamon
- 2 fresh bay leaves
- 1 tsp tomato purée
- splash Worcestershire sauce
- 2 x 400g tin of chopped tomatoes
- 1kg beef skirt
- 400g tin red kidney beans
For the salsa:
- 1 green pepper, deseeded and sliced
- 4 spring onions, trimmed and chopped
- 150g cherry tomatoes, chopped
- extra virgin olive oil
- white wine vinegar
- full fat Greek yoghurt to serve
- Place the onions, garlic and coriander stalks in a frying pan with the olive oil. Fry on the hotplate for two minutes and then add the cumin, paprika, cinnamon and bay leaves. Cook for around 15 minutes, stirring regularly, until softened. Add a little water if it sticks to the pan.
- Add the tomato purée and Worcestershire sauce. Pour in the tinned tomatoes, bring to the boil and then move to the simmer plate.
- Meanwhile, rub salt, pepper and a little olive oil into the beef. Add the meat to the pan, bring up to a slow boil. Cover with a lid and transfer to the bottom oven at around 110°C. Cook for a minimum of five hours, stir halfway if you can.
- Half an hour before you are due to serve, drain the beans and stir into the chilli.
- Meanwhile make the salsa. Combine the chopped pepper, spring onion, tomatoes and most of the coriander leaves. Season and add a glug of olive oil.
- Remove chilli from the oven. Season well. Sprinkle over the coriander and serve with Greek yoghurt. You can bung a sweet potato in the oven and sweet corn in foil and serve with the chilli. Scrumptious.