Earlier in the week I gave you my roasted pepper chilli recipe, but I didn’t stop there, oh no. This week has been inspiring but also busy and it’s helped to have the slow cooker in permanent residence on the … Continue reading
I’ve made this in the slow cooker and on the stove, and both results were fine. It follows that the better the quality of beef, the nicer the texture of chilli. Beyond that, it’s all pretty straightforward.
Since getting the slow cooker, I’ve done a number of things, but the two I keep on going back to are chilli (of the con-carne variety) and sausage/bean casserole, which is similar to cassoulet, but much fartier. So in deference … Continue reading