Slow Cooker Chilli

This slow cooker chilli is one of those dependable recipes that looks after itself. Brown everything off, leave it to bubble away, and by the end of the day you have something hearty, comforting and ready to serve. It’s freezer-friendly, easy to adjust depending on how spicy you like it, and perfect for batch cooking.

Why This Recipe Works

• Slow cooking gives the spices time to deepen and mellow.
• Browning the mince first builds proper flavour.
• The beans add texture and help thicken the sauce naturally.
• It reheats beautifully, making it ideal for meal prep.

Ingredient Notes

• Beef mince: Use a good-quality mince with some fat for flavour.
• Kidney beans: Rinse well to remove excess starch and salt.
• Tomatoes: Tinned chopped tomatoes give consistency year-round.
• Chilli powder: Adjust to taste — start mild and build.
• Spices: Cumin and paprika give warmth without overpowering heat.

How To Serve

• Spoon over fluffy rice.
• Serve with baked potatoes.
• Load into tacos or wraps.
• Top with lactose-free soured cream or cheese if you like it creamy.
• Serve with Chunky Guacamole for freshness and texture.
• Add Fresh Tomato Salsa for brightness and contrast.

Storage

• Store in an airtight container in the fridge for up to 3 days.
• Freezes well for up to 3 months.
• Reheat gently on the hob or in the microwave, adding a splash of water if needed.

Slow Cooker Chilli

A hearty slow cooker chilli made with beef mince, kidney beans and warming spices. Easy to adjust for heat and perfect for batch cooking.

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Prep Time 20 minutes mins

Total Time 6 hours hrs 20 minutes mins

Servings: 4 people

Ingredients Method Notes

Ingredients

  

• 2 tbsp olive oil extra virgin
• 500 g beef mince
• 1 onion chopped
• 1/2 medium celeriac cut into small cubes
• 1 red pepper chopped
• 2 cloves garlic crushed
• 2 tsp ground cumin
• 1 tsp smoked paprika
• 1 tsp paprika
• 1-3 tbsp chilli powder (to taste)
• 1 tbsp dried oregano
• 3 tbsp tomato puree
• 400 g carton of chopped tomatoes
• 350 ml beef stock (made with 1 stock cube)
• 1 tbsp Worcestershire sauce
• 2 x 400 g cartons of kidney beans (drained and rinsed)
• 1 tbsp brown sugar
• salt and black pepper to taste
• fresh coriander to serve

Method

 

1. Heat a large non-stick frying pan over a medium heat. Add the beef mince and cook for about 10 minutes, breaking it up, until evenly browned. No oil is needed as the mince releases enough fat.
2. Transfer the browned mince to the slow cooker.
3. In the same frying pan, heat the olive oil. Add the onion, celeriac and red pepper and cook for about 10 minutes, until softened.
4. Add the garlic, cumin, smoked paprika, paprika and chilli powder. Fry for 1 minute until fragrant.
5. Tip the vegetable and spice mixture into the slow cooker.
6. Pour about half of the beef stock into the frying pan, scraping up any leftover spices and flavours. Tip this into the slow cooker, then add the remaining stock.
7. Stir in the dried oregano, tomato purée, chopped tomatoes and Worcestershire sauce. Season with salt and black pepper.
8. Cover and cook on medium for 6 hours.
9. Halfway through cooking, stir in the kidney beans.
10. About 20 minutes before the end of cooking, stir in the brown sugar.
11. Taste and adjust seasoning if needed. Serve hot, topped with fresh coriander.

Notes

• Start with 1 tablespoon of chilli powder, then increase once the chilli has cooked if you want more heat.
• This chilli freezes well once cooled.
• Serve with rice or gluten-free nachos. It’s also great with sour cream, homemade salsa and guacamole.