Slow-cooker beef chilli

Cooking time: 8 hours 25 minutes Serves 4

For the chilli:

Olive oil spray

800g beef shin, fat trimmed, cut into roughly 4cm pieces

1 onion, sliced

3 cloves garlic, finely chopped

1 tsp chipotle chilli flakes

2 tsp ground cumin

2 tsp smoked paprika

400g can chopped tomatoes 300ml ale

250ml beef stock, made with ½ stock cube

400g can kidney beans, drained and rinsed

2 red peppers, diced

1 tsp dried mixed herbs

1 bay leaf

½ tbsp tomato puree

To serve:

2 tortilla wraps

¼ tsp smoked paprika

2 jalapeño chilies, thinly sliced

2 tbsp coriander leaves, roughly chopped

2 tbsp low-fat soured cream

Mist a large pan with spray oil and brown the meat all over (you may need to do this in two batches). Transfer the browned meat to the slow cooker, then add the onion to the pan and cook for 5 minutes, until browned and softened.

Add the garlic with the chilli flakes, cumin and paprika and cook for 1 minute, until fragrant.

Add this to the slow cooker with the chopped tomatoes, ale, beef stock, kidney beans, peppers, dried mixed herbs, bay leaf and tomato puree.

Put the slow cooker on a low setting for 7-8 hours covered with the lid until the beef is completely tender.

Towards the end of cooking, preheat the oven to 180°C/gas mark 4 then cut the tortillas in half then cut each of these halves into 8 triangles. Spread these over a large baking sheet and sprinkle over smoked paprika.

Bake for 8-10 minutes until crisp, then leave to cool.

Once the beef has finished cooking, place a colander over a wide saucepan and transfer the chilli to this, allowing all the liquid to fall in to the saucepan.

Place the meat and vegetables in the colander over a bowl to catch any further liquid.

Place the saucepan with the liquid over a high heat and reduce for 10 minutes so that it goes down by roughly half.

Add the meat back into the pan and warm through, then divide between 4 bowls.

Divide the tortillas and add the sliced jalapeños, chopped coriander and soured cream to serve.

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