Slow Cooker Chilli

Main Slow Cooker
  • Prep Time: 20m
  • Cook Time: 4h
  • Total Time: 4h20m

Servings: 4

Source

Ingredients

  • 500g/1lb 2oz beef mince
  • 1 medium onion, finely chopped
  • 1 tsp hot smoked paprika
  • 1 tsp ground cumin
  • 1 tsp ground coriander
  • 1/2–1 tsp dried chilli flakes, or to taste
  • 400g tin chopped tomatoes
  • 275ml hot beef stock, made with 1 beef stock cube
  • 3 tbsp tomato purée
  • 400g tin red kidney beans, drained and rinsed
  • salt and freshly ground black pepper
  • rice, soured cream, coriander and lime wedges, to serve (optional)

Instructions

  1. Put the mince and onion in a large non-stick frying pan and fry together over a medium-high heat for about 4 minutes, stirring and squishing against the side of the pan with a couple of wooden spoons to break up the mince as much as possible.
  2. Add the spices and cook for 1 minute more – this quick fry will really add to the depth of flavour. Tip the spiced mince into the slow cooker and add the tomatoes, stock, tomato purée and beans. Season with salt and lots of freshly ground black pepper. Cover the slow cooker with its lid and cook on high for 4–5 hours or low for 6–8 hours.
  3. When ready, serve the chilli alongside your choice of freshly cooked rice, a dollop of soured cream, some coriander and a squeeze of fresh lime.