Crock Pot Beef Chili With Chili Creme Fraiche

I found this recipe in a Anthony Worrell Thompson Cook Book & Modified it slightly for Slow cooking There are plenty of ingredients & a bit of prep but its great and easy if you're feeding a crowd

• Ready In: 9 hrs
• Serves: 8-10

Ingredients

• 2  kg  chuck steaks, ground
• 500  g streaky bacon (cut into strips)
• 1  kg onion (Chopped)
• 6  garlic cloves (Finely Chopped)
• 4  celery ribs (Chopped)
• 4  red chilies, fresh (Finely Chopped)
• 2 (800 g) cans chopped tomatoes
• 2  tablespoons tomato paste
• 3 (1 1/4kg) cans red kidney beans
• 2  tablespoons oregano leaves, ground
• 2  tablespoons ground cumin
• 1  tablespoon ground coriander
• 1  tablespoon fennel seed
• 1  tablespoon paprika
• 1  tablespoon cayenne pepper
• 1  tablespoon cocoa powder (unsweetened)
• 1  tablespoon black pepper
• 1  teaspoon ground cinnamon
• 450  ml  beef stock
•  fresh coriander (Chopped)
• 2  tablespoons  frying oil (Groundnut)

Directions

1. Add the frying oil to a large pan (I use a wok) & fry the ground beef in batches until brown adding each batch as brown to the crock pot.
2. Add the streaky bacon to the pan & fry until golden.
3. With a slotted spoon remove to the crock pot reserving the bacon fat.
4. Add the onions, garlic, celery, chilies and bay leaf to the pan & fry in the bacon fat for 2 or 3 minutes then add the herbs & spices except the cinnamon & black pepper.
5. Fry until softened, add to the crock pot.
6. Add to the crock pot the tomatoes, beef stock, tomato paste, cinnamon, cocoa powder & black pepper. Cover & cook on low setting for 8-10 Hours.
7. 30 minutes before the end of cooking, stir in the kidney beans.
8. Fold in the chopped coriander just before serving.
9. Serve with white rice, baked potatoes or both & drizzle over the Chili Creme Fraiche & if you wish a few chopped red onions.
10. To Make the Chili Creme Fraiche.
11. You will need 400g Creme Fraiche (sour cream) add to this 1 teaspoon of chili powder, 1/2 teaspoon of cumin, 3 tablespoons of lime juice & 3 tablespoons each of chopped fresh coriander & chopped fresh parsley.
12. Blend all together cover & refrigerate overnight.