Slow Cooked Chilli Beef With Polenta Dumplings


Slow Cooker


  • 2 tbs olive oil
  • 2kg beef chuck or brisket, diced into 2cm chunks
  • Salt & pepper to taste
  • 1 brown onion, diced
  • 3 cloves garlic, crushed
  • 3 chipotle chillies, chopped (or ¼ cup chopped jalapeno peppers)
  • 1 tbs sweet smoked paprika
  • ¼ cup brown sugar
  • 2 tbs tomato paste
  • 2 x 400g cans cherry or diced tomatoes
  • 300ml beef stock

Polenta Dumplings

  • 1 ½ cups plain flour
  • 1 tbs baking powder
  • Salt & pepper
  • ½ cup cheddar cheese, grated
  • ½ cup parmesan cheese, grated
  • 1 cup instant polenta
  • ½ cup coriander leaves, chopped
  • 1 green chilli, chopped

Method (click to mark as completed)

Serves 8-10

 Preparation Time: 20 minutes

Cooking Time: 8 hours

  1. Remove the cooking pot from your Searing Slow Cooker and place it over medium-heat on your stovetop. Add 1 tbs oil and cook the beef in batches over medium-heat until just browned; about 2 minutes either side. Remove the beef and set aside.
  2. Add the remainder of the oil to the cooking pot and sauté the onion, garlic, chipotle chillies and paprika and cook stirring, for 2-3 minutes. Return the beef and add the sugar, tomato paste and cherry tomatoes. Using oven mitts carefully place the cooking pot in the slow cooker and add the warm beef stock. Place the lid on, set to HIGH and cook for 8 hours.
  3. With 30 minutes to go before serving your Chilli Beef, place the dumpling ingredients in a large bowl and mix with a fork to combine. Take the lid off the slow cooker and carefully add tablespoons of the dumpling mixture to the Chilli Beef. Cook for a further 20 minutes uncovered until cooked through. Serve over penne pasta or mashed potato with extra coriander leaves for garnish.

Completed steps (click to remove last step)