Crock Pot Beef Chili With Chili Creme Fraiche - cooking recipe

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 1/4 kg) 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)

Preparation

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.
Add the streaky bacon to the pan & fry until golden.
With a slotted spoon remove to the crock pot reserving the bacon fat.
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.
Fry until softened, add to the crock pot.
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.
30 minutes before the end of cooking, stir in the kidney beans.
Fold in the chopped coriander just before serving.
Serve with white rice, baked potatoes or both & drizzle over the Chili Creme Fraiche & if you wish a few chopped red onions.
To Make the Chili Creme Fraiche.
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.
Blend all together cover & refrigerate overnight.