Slow Cooker Chilli
Chilli dogs anyone?
Serve the chilli over boiled rice or potato, with the vegetable garnish on top. A little grated cheddar works great too.
- 4+
- 20 minutes
- 8 hours+
Ingredients
- 2 tbsp. vegetable oil
- 500 g lean beef mince
- 250 g stewing steak
- 1 tin kidney beans
- 2 onions, finely chopped
- 2 cloves garlic, crushed
- 1.5 tsp. paprika
- 1/2 tsp. cayenne pepper
- 1/2 tsp. ground cumin
- 1/2 tsp. dried oregano
- 350 ml boiling water
- 2 beef stock cubes
- salt and pepper
- 2 tbsp. cornflour
Garnish
- 1 tbsp. olive oil
- 1 red pepper, deseeded & diced
- 1/2 onion, diced
Directions
Morning Prep
- Chop the stewing steak into smaller pieces.
- Heat the oil in large pan and sweat the onion and garlic with a little salt for 8-10 min until softened. The stir through the ground spices and oregano.
- Add the beef and brown off for 5 minutes, stirring occasionally.
- Meanwhile, dissolve the stock cubes in the boiling water.
- Add the stock and tin of kidney beans (juice and all) to the pan. Give it a stir, transfer to the slow cooker and cook on low for 8h+
- Go out and enjoy your day
Finishing off - mix the cornflour with a little water, add to the slow cooker and give it a good stir.
Garnish
- Heat the olive oil over a medium heat until hot.
- Sweat the onion and pepper for a few minutes until starting to soften.
- Reduce to a low heat and cover the pan. Stir occasionally until just starting to caramelise.
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