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!
Simple Slow Cooked Chilli With Sun Dried Tomatoes – Serves 4
You will need:
Standard Slow Cooker
450g/1lb of Ground Minced Beef (I use extra lean)
1 Onion (chopped)
1 large Garlic Clove or 2 small (crushed)
1 large Red Pepper (diced)
1 can (400g/ 14oz) of Chopped Tomatoes
1 can (400g/14oz) Red Kidney Beans (rinsed and drained)
1/2 Jar (125g/4oz) of Sundried Tomatoes (diced)
1 Teaspoon of Hot Chilli Powder
1/2 Teaspoon of Ground Cumin
Black pepper (to season as required)
In a pan soften the onion in a little oil – add the crushed garlic
Add the minced beef and brown.
Pour the browned meat onion and garlic to your slow cooker/crockpot.
Add all of the other ingredients and stir thoroughly
Leave for 4 hours on high or 8 on low.
Serve on a bed of rice and enjoy!
n.b This recipe can be stretched to increase portion size, or number of people served, by adding an extra can of chopped tomatoes. As for leftovers well take a peek below…
*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 every time 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!
Please feel free to share your own chilli recipes either here in the comments or over at Facebook!