Easy slow cooker chilli
This slow cooker chilli is made using beef mince and simple store cupboard ingredients. It will keep well in the fridge for a couple of days and freezes beautifully – serve with rice, tacos or warmed tortilla wraps, alongside soured cream or grated cheese and a squeeze of fresh lime, if you like.
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)
Method
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.
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