Slow cooker chilli con carne
Prep
25 mins
Cook
8 hrs
Servings
6
Difficulty
Hard
This slow cooker chilli con carne is my go to recipe when I want something deeply satisfying without spending hours in the kitchen. Just brown the meat and vegetables, throw everything into the slow cooker, and eight hours later you've got a rich, complex chilli that tastes like it's been simmering all day. I love using black beans because they're packed with fibre and keep you feeling full for ages, plus they add such a great texture. The beauty of this dish is how economical it is, making it perfect for feeding a crowd without breaking the bank. Serve it over rice or with tortilla chips and a dollop of soured cream, and watch everyone come back for seconds.
Ella x
Ingredients
- 3 tbspolive oil
- 500 gbeef mince
- 1onion(finely chopped)
- 1celery stick(finely chopped)
- 1 largered pepper(thickly sliced)
- 2 clovesgarlic(finely grated)
- 2 tspground cumin
- 1 tspsmoked paprika
- 2 tspdried oregano
- 3 tbspchipotle chilli paste
- 3 tbsptomato purée
- 400 gcan chopped tomatoes
- 400 mlbeef stock
- 800 gblack beans(drained)
- 4 smallsquares dark chocolate
- 1 packettortilla chips(or cooked rice and soured cream)
Detail level
Instructions
- 1
Set the slow cooker to low. Heat 1½ tbsp oil in a large, non-stick pan over a high heat and fry the mince for 10-12 mins or until evenly browned. Tip into the slow cooker.
- 2
Heat the remaining oil in the pan. Fry the onion, celery and pepper for 10 mins or until softened. Add the garlic, cumin and paprika and fry for 1 min. Tip into the slow cooker.
- 3
Stir in the oregano, chipotle paste, tomato purée, tomatoes and stock. Season. Cover and cook for 6-8 hrs.
- 4
Stir in the beans and chocolate during the final 30 mins of cooking. Serve with a bowl of rice or tortilla chips and a dollop of soured cream.
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