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)
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