Slow cooker chilli con carne


So the best thing about this chilli is that it’s cooked in a slow cooker and there’s no need to brown any mince or onions, I just put everything in a slow cooker raw and leave it to stew all day and that’s it. The second good thing about making a chilli is that is that I use all the left overs to make Burritos for the next day’s meal so I get two meals for very little effort. I will write up the burritos recipe on tomorrow blog so come back and have a look for that.

For the chilli get your slow cooker out and add 500g of mince beef, one diced onion, one tin of kidney beans, one tin of chick peas (I use the full size tins but you can use half size tins of you prefer), one tin of plum tomatoes, one table spoon of tomato puree, one teaspoon of dried chilli flakes (or to your taste), two teaspoons of dried cumin seeds, one teaspoon of paprika, one teaspoon of marjoram if you have it and two cloves of crushed garlic. Give everything a good stir and then cook in the slow cooker all day – I have been know to get this on the night before and slow cook it on low for 24 hours and this tastes incredible. There is something about a chilli that makes it taste better the longer it cooks!

When you’re ready to serve, dish it up with some boiled rice and Doritos!




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