
Miguel Barclay’s slow-cooked chilli
30 October 2017
,
(130 votes)
Nutritional Info
Each 651g serving contains
-
Energy
1798KJ
430KCAL
22% -
Fat
14.3g
low
20% -
Saturates
5.2g
low
26% -
Sugars
16.9g
low
19% -
Salt
1.37g
low
23%
2
of your 5-a-day
of your reference intake.
Typical energy values per 100g: 276kJ/66kcal.
Ingredients
- 1 pork shoulder steak
- ½ onion, chopped
- ½ can chopped tomatoes
- ½ reduced-salt stock cube
- 1tsp cumin
- Pinch chipotle chilli flakes
- ¼ can baked beans
- 2tsp crème fraîche
- ½ spring onion, chopped
- 1tsp olive oil
Method
Heat the olive oil in a casserole dish (or pan with a lid) over a medium to high heat. Season the pork steak, then brown on all sides in the pan. Add the onion, cook for 5 mins and as it softens, add the tomatoes, 100ml water, the stock cube, cumin and chilli.
Turn the heat down, cover and simmer gently for about 3 hrs. Add the baked beans 2 mins before serving. Pull the meat apart using two forks, then serve the chilli topped with crème fraîche and the spring onions.