Slow Cooker Chilli
Course:
Dinner
Ingredients
Chilli
- 500 grams Beef Mince
- 400 grams Chopped Tomatoes
- 400 grams Kidney Beans
- 1 Onion
- 1 Red Pepper
- 2 cloves Garlic
- 4 tablespoons Tomato Puree
- 150 millilitres Beef Stock
- 2 Bay Leaf
- 1 teaspoon Worcestershire Sauce
- 1⁄2 teaspoons Brown Sugar
- 3 tablespoons Plain Flour
- 1 tablespoon Olive Oil
- 1 Chillies (red)
Spices
- 1 teaspoon Dried Oregano
- 2 teaspoons Cumin
- 2 teaspoons Chilli Powder (hot)
- 1 teaspoon Paprika (smoked)
- 1 teaspoon Salt
- 1⁄2 teaspoons Black Pepper
Steps
- Dice the onion and red pepper; prepare the spice mix
- Meanwhile, cook the minced beef on the hob
- When meat is cooked, add the spice mix and vegetables. Cook for about 5 minutes or until the vegetables are soft. Then add to the slow cooker.
- Meanwhile, prepare the stock with 150ml of water
- Add the garlic and tomato paste to the slow cooker.
- Sprinkle over the flour, salt, pepper and sugar and stir well to coat the ingredients.
- Add the chopped tomatoes, kidney beans, stock, Worcestershire sauce and bay leaves. Stir well ensuring everything is covered in the liquid.
- Replace the lid and cook on high for 4 hours or low for 8 hours.
- Once cooked, serve with rice and a sprinkle of chopped coriander.
Source: https://www.slowcookerclub.com/slow-cooker-chilli-con-carne/