I was given a bit of a challenge for tonight. Thanks to the folks at Booths, I have been put up against Sally Whittle in a cooking competition to see who can produce the nicest meal that incorporates some of Saint Emillion Grand Cru Red Wine. If you know us both you can see the funny side of this, we are great mums but not known for our domestic abilities.
At first this seemed like a very unfair challenge as I do a bit of slow cooking and I was under the impression that Sally couldn’t cook, but it now looks as though she can, but doesn’t purely down to being ridiculously busy. She’s taken up the challenge with gusto, there are not many people in this world more competitive than I am but she is……according to her she is an AWESOME cook. She’s also incredibly modest.
I’m not sure how to break this to her, but I didn’t find time to cook myself today and I have issues with sharing my wine with food. But I’ve thoroughly enjoyed watching laughing at her rolling up her sleeves and getting stuck in with zeal and I must admit I’ve been egging her on knowing I hadn’t cooked myself. Yes, I am evil. I was at work today so hubby did the cooking but it was one of my recipes, I literally laid everything out for him, including all the spices but I promise to enjoy a glass of red with it.
Does this mean I have to forfeit?
Pictures to follow
Slow Cooker Chili with Chocolate
Recipe Type: Slow Cooker Chili with Chocolate
Author: Mediocre Mum
The temperature has dropped dramatically today and it only makes sense to have some chilli. This recipe is full of aromatic spices, plus the secret ingredient of chocolate, which sounds odd but gives it a velvety texture.
1 TBSP sunflower oil
500g minced beef
3 cloves of garlic, minced
1 tsp cinnamon
1 tsp cumin
1 tsp paprika
1 bay leaf
400g chopped tomatoes
410g kidney beans, rinsed
2 TBSP dark muscovado sugar
300ml Beef Stock
25g Dark Chocolate
Salt and Pepper
Sour cream to serve
Heat the oil in a frying pan and brown the mince with the onion. Add the garlic, spices and bay leaf and cook for another minute. Mix in the tinned tomatoes, beans, sugar, stock, chocolate and season with salt and pepper and bring to a boil.
Transfer it all to the slow cooker, cover and cook on low for 8-10 hours.
Serve on a bed of basmati rice with a dollop of sour cream
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OMG this was so much fun and so easy! I was planning on doing a bit of baking today with Madame, but as usual I fell at the first hurdle as I didn’t have the ingredients I needed to make brownies. What the hell is Vanilla Sugar anyhow? Anyway, the lovely @jinks67 suggested I Google 5 Minute Mug Cakes so I did and this was the result!
They were so simple a 3 year old could make them. Honestly, they weren’t too my liking, bear in mind I don’t normally eat chocolate, but Madame wolfed them down. I think they’d be much more inviting with a dollop of cream or vanilla ice-cream.
I tried out a new recipe tonight for chili. I’ve heard of people putting chocolate in chili but I wasn’t convinced. Apparently it gives it a smoothness and velvetiness. Overall, it was really nice and you couldn’t taste the chocolate. Unfortunately, I over-cocked the cloves, which is something I don’t know how to reverse. I will definitely make it again but I will half the amount of cloves. As suggested, I served it with warmed tortillas and sour-cream.
Here is the recipe: It comes from one of my favourite Slow Cooker Books – Ultimate Slow Cooker by Sara Lewis, which I strongly recommend. I use it all the time. This is in no way a sponsored post.