Something I’ve been meaning to do for a while is to update my Slow Cooked Chilli recipe. A lot of visitors land here searching on my old recipe, but I’ve since improved it!
So here it is, a new updated version with photos!
Bonfire Night is upon us and what better way to celebrate than with a few fireworks, some good friends and a nice slow-cooked Chilli?
Simple Chilli Con Carne Slow Cooker Recipe – Serves 4 generously or up to 8 when topping jacket potatoes or in mugs
A really tasty Chilli that’ll hit the spot on colder evenings
You will need:
1 x Standard Slow Cooker
900g or approx. 2lb of Beef Steak Mince ( I use extra lean)
2 x Medium Onions (chopped)
3 or 4 Garlic Cloves (pressed)
2 x Red Peppers (Chopped and seeds removed)
2 x Teaspoons of Ground Chilli Powder (I use hot but you may want to use mild)
1 x Teaspoon of Ground Cumin
2 x 400g Tins/Cartons or Chopped Tomatoes
1 x Tablespoon of Tomato Puree (I use double concentrate)
2 x Beef Stock Cubes (crumbled)
Black pepper (to your taste)
1 or 2 Tins of Red Kidney Beans (drained and rinsed thoroughly)
Instructions:
1. Add Mince, chopped Onion and pressed Garlic to a pan and lightly brown meat
2. Add the chopped Red Pepper, the Chilli Powder, Cumin and crumbled Beef Stock Cubes – Stir well!
3. Stir in the Chopped Tomatoes and Tomato Puree and bring to the boil
4. Pour the pan contents into the Slow Cooker and add the Red Kidney Beans and Black pepper
5. Ensure when you have added all ingredients that the cooker is no more than 2/3rds full
5. Stir well, place lid on and turn Slow Cooker to low
6. Leave about 6 hours but you can easily leave longer, there is enough fluid within the pot so it will not burn, I leave approx. 8 hours. Once cooked turn to warm and leave for up to 3 hours (please check your cooker’s instructions to check how long it can be left on warm as they can differ)
Serve with Rice, Garlic bread, Tortilla chips or over Jacket Potatoes
Have a fantastic and safe Bonfire Night everyone!
*Don’t forget that as tempting as it may be to lift the lid and have a stir or a sniff of the lovely aroma, that everytime you do it will increase cooking time by 20 minutes. Reduce the need to stir by always ensuring that you have stirred well when adding everything initially.
** Please note that I am not a qualified nutritionist or professional cook. My recipes are what I put together at home and all amounts etc… are approximate. What I write is my own experience of cooking the recipe. Ovens and ingredients do vary – just go with it, have fun and apply common sense at all times! Practise makes perfect!
Spread the word and let’s start a Slow Cooker revolution!
Please let me know how it goes – or if you have experimented and improved on this recipe please let others know in the comments below
Superbly simple and very tasty – a one-pot hot-pot recipe that can be left to cook during the day and enjoyed as a family supper.
Simple Beef Hot Pot Slow Cooker Recipe – Serves 2 Adults and 2 Children
The beauty of this meal is how tender the beef will be when cooked
You will need:
Standard Slow Cooker
600g of cubed beef steak trimmed of fat (I use rump but you could use stewing steak for a more frugal alternative)
3 x Medium-large white potatoes
2 x Medium Onions (peeled and chopped)
4 x Medium Carrots (peeled and diced – although if you don’t mind them with the skin on – just give them a good scrub and dice to save time)
2 x Celery Sticks (diced)
1 x Beef Stock Cube dissolved in 1 pint of boiling water
A good shake of dried Thyme
Approx. 4 turns of a Blackpepper grinder
A capful of red wine
1 x Bay Leaf (I use dried for convenience)
A splash of oil to coat your frying pan
Instructions:
1. Add your preferred oil to a frying pan and put on a low-medium heat, add the cubed beef and chopped onion. At this point I prep the carrots and celery whilst the meat is browning
2. Once meat is starting to brown add diced carrot and celery and fry for approx. 3-5 minutes
3. Sprinkle the dried Thyme over the ingredients to cover (approx 1 tablespoon – but I never measure!), add approx 4 good turns of black pepper using a grinder and a capful of red wine (use Worcestershire sauce if you do not want to use wine – approx. 1 tablespoon).
4. Bring to boil, then reduce heat to low and leave to simmer whilst you prep the potatoes.
5. Peel 3 medium to large white potatoes and thinly slice
6. Layer the slow cooker with 1 potato (sliced), then add half of the beef mixture from the pan.
7. Place bay leaf on top then do another potato layer.
8. Add the remaining beef mixture and then layer again with the last sliced potato
9. Pour over the 1 pint of beef stock ensuring that it just covers the top layer of potato. If the potato isn’t properly covered it doesn’t really matter but the potato will go a little ‘rubbery’, so add a little more water if required or try to press ingredients down in the cooker.
10. Turn Slow Cooker to heat setting ‘low’ and leave for 8 hours.
Serve with crusty bread and/or extra vegetables if required
(Watch out for the bay leaf when dishing up – try and retrieve before someone eats it! Pretty sure it won’t be fatal but may not taste that good?)
Spread the word and let’s start a Slow Cooker revolution!
*As always, if you require bigger portions or are cooking for a larger family then double quantities and use a large slow cooker.
* Please note that I am not a qualified nutritionist or professional cook. My recipes are what I put together at home and all amounts etc… are approximate. What I write is my own experience of cooking the recipe. Ovens and ingredients do vary – just go with it, have fun and apply common sense at all times! Practise makes perfect!
If you have baked the hot-pot please do let me know how it goes (or if you can improve on the recipe) in the comments below.
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This will be the easiest Cottage Pie you will ever make!
Simple Cottage Pie Slow Cooker Recipe – Serves 2 Adults + 2 Young Children
You will need:
1 x Standard Slow Cooker
1 x Onion (diced)
450g of Minced Beef (I use extra lean)
1 x Small Can of Condensed Mushroom Soup (295g)
1 x Beef Stock Cube (crumbled)
4 x White Potatoes to make the mash potato topping
1 x Handful of Grated Cheese (optional topping)
Instructions:
1. Crumble the Mince into the Slow Cooker, add Diced Onion, crumbled Beef Stock Cube and the Can of Condensed Mushroom Soup – Stir until well mixed
2. Turn the Cooker onto low and leave for 6-8 hours
3. Make your Mash by boiling the potatoes (quartered) for approx 20 minutes (until soft when fork/skewer inserted) and then mashing (butter optional). Put Mash in airtight container and place in fridge until needed.
4. When mince is cooked, layer the bottom of a ovenproof dish and top with mash and cheese. Either place in oven on 180 degrees for approx 10-15 minutes or grill for a few minutes. Ensure topping is piping hot before serving.
Serve with fresh steamed vegetables
If you require larger portions double the ingredients and use a large Slow Cooker.
How simple is that?
Spread the word and let’s start a Slow Cooker revolution!
Please let me know how it goes in the comments below
