Slow cooker chilli con carne
Directions
- 1Set the slow cooker to low.
- 2Heat 1½ tbsp oil in a large, non-stick pan over a high heat and fry the mince for 10-12 mins or until evenly browned.
- 3Tip the browned mince into the slow cooker.
- 4Heat the remaining oil in the pan.
- 5Fry the onion, celery and pepper for 10 mins or until softened.
- 6Add the garlic, cumin and paprika and fry for 1 min.
- 7Tip the fried vegetables and spices into the slow cooker.
- 8Stir in the oregano, chipotle paste, tomato purée, tomatoes and stock.
- 9Season the mixture.
- 10Cover and cook for 6-8 hrs.
- 11Stir in the beans and chocolate during the final 30 mins of cooking.
- 12Serve with a bowl of rice or tortilla chips and a dollop of soured cream.
Ingredients
- 3 tbsp olive oil
- 500 g beef mince
- 1 onion finely chopped
- 1 celery stick finely chopped
- 1 large red pepper thickly sliced
- 2 garlic cloves finely grated
- 2 tsp ground cumin
- 1 tsp smoked paprika
- 2 tsp dried oregano
- 2 tbsp chipotle chilli paste
- 3 tbsp tomato purée
- 400 g can chopped tomatoes
- 400 ml beef stock
- 2 x 400g can black beans drained
- 4 small squares dark chocolate
- tortilla chips or cooked rice and soured cream, to serve
Equipment
slow cookerlarge, non-stick pan
Tips
- Freezable
- Egg-free
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