Easy slow cooker chilli

Method 1

Ingredients

500g/1lb 2oz beef mince

1 medium onion, finely chopped

1 tsp hot smoked paprika

1 tsp ground cumin

1 tsp ground coriander

½–1 tsp dried chilli flakes, or to taste

400g tin chopped tomatoes

275ml/9½fl oz 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)

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.

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.

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.

Recipe tips

Cumin, coriander and hot smoked paprika bring depth to this simple dish and mean you can still have bags of flavour while increasing the amount of chilli to suit your taste.

There is no need to add oil when frying the beef and onion, as there will be enough in the mince already.

Method 2

Serves: 4–6 | Prep time: 15 mins | Cook time: 6–8 hours (low) or 4 hours (high)

Ingredients

500g (1 lb) beef mince (or turkey mince for a lighter version)

1 onion, finely chopped

2 garlic cloves, minced

1 red pepper, chopped

1 can (400g) chopped tomatoes

2 tbsp tomato purée

1 can (400g) kidney beans, drained and rinsed

1 can (400g) black beans or mixed beans (optional)

1 beef stock cube, crumbled

1 tsp ground cumin

1 tsp smoked paprika

1 tsp dried oregano

1/2 tsp chilli powder or flakes (adjust to taste)

Salt and pepper, to taste

1 tbsp olive oil (optional, for browning meat)

Optional Extras

1 tsp cocoa powder or a square of dark chocolate (adds richness)

1 tsp brown sugar (balances acidity)

Fresh coriander, sour cream, grated cheese, or lime wedges for serving

Instructions

Brown the Meat (optional but recommended)

Heat a pan with olive oil over medium-high heat.

Brown the mince until no longer pink. Add onions and garlic; cook 2–3 minutes.

Transfer to slow cooker.

Add Remaining Ingredients

Add red pepper, tomatoes, purée, beans, stock cube, and spices to the slow cooker.

Stir everything together well.

Cook

Cover and cook on LOW for 6–8 hours or HIGH for 4 hours.

Stir halfway through if possible.

Finish and Serve

Taste and adjust seasoning. Add a little water if too thick, or simmer uncovered for 15 mins (on high) to reduce.

Serve with rice, tortilla chips, baked potatoes, or crusty bread.

Comments

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