some good tips here. Ive never added beef stock before – dont shoot me….
smoked chorizo left overs i found in the fridge from last weeks risotto.
2 fresh chillis chopped , 3 onions – 2 red and a white (im clearing the cupboards out)
lots of ginger and a good smush of garlic too
– mustard seeds , cayenne pepper , chilli powder , cardamom seeds tumeric and oregano and some dark cocoa powder all crushed up with my pestle
all fried in the pan with the mince till browned then moved to the slow cooker.
Then deglazed the pan with 400ml of beef stock with lashings of chipotle smoked tabasco and smoked paprika added.
added that to the slow cooker and put in 2 tins of chopped toms with a little puree to give it that sweetness.
Fingers crossed – even at this early stage it has more flavour thant previous attempts….and theres enough in the pot to last me a fair while …. still got beans and veg to add later on.