Slow cooked Chilli con Carne

By Marley444 Nov 2, 2015

I love Chilli … especially around Bonfire Night when my family reappear for fireworks in the village. I always make a big batch which I can happily leave all day, and then serve up after the fireworks have finished. This is enough for about 8 people.

Ingredients

900g lean beef steak mince
2 medium onions (chopped)
4 garlic cloves (crushed)
4 tsp chilli powder or 2 fresh red chillies(mild or hot to taste)
2 tsp cumin
2 400g tins chopped tomatoes
2 tbsp tomato puree
3 beef stock cubes (crumbled)
1 tin kidney beans (drained and rinsed)

Method

1. Fry onion until it starts to soften then add meat and garlic. Cook until meat is browned.
2. Add the chilli powder/fresh chillies, cumin and crushed stock cubes, making sure you stir well.
3. Stir in the chopped tomatoes and the puree and bring to the boil
4. Pour into the slow cooker, add the kidney beans and stir again. Make sure that the slow cooker is no more than 2/3 full then put lid on.
5. Cook on low for approx 6 hours. When it’s thoroughly cooked warm it by turning up the heat for a couple of hours (as slow cookers vary check your handbook for how long it’s ok to do this for)
6. Serve with rice or jacket potato and top with soured cream and guacamole if you like it.

This can also be cooked in the bottom oven of an Aga if you don’t have a slow cooker!

About the author

Marley444

1475 Up Votes

Retired and enjoying life to the full. Love cooking and travel. My new mottos are SKI - spend kids inheritance! And also YOLO - You Only Live Once! Happy to be a silversurfer even though I colour my hair. Have three gorgeous grandchildren who I spoil rotten.