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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
Total Time 6 hours 20 minutes
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.