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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
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)
Preparation Time: 20 minutes
Cooking Time: 8 hours
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.
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.
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.