Miguel-Barclay-slow-cooked-chilli

Miguel Barclay’s slow-cooked chilli

‘This hearty chilli takes a few hours to cook so it’s perfect to have when friends are coming over as it lets you get on with other things'

, 30 October 2017

(130 votes)

Miguel Barclay’s slow-cooked chilli

  • 3 Hours 30 Mins

  • Serves: 1

  • Price: 97p per serving

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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.