Slow cooker chilli con carne

Directions

  1. 1Set the slow cooker to low.
  2. 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.
  3. 3Tip the browned mince into the slow cooker.
  4. 4Heat the remaining oil in the pan.
  5. 5Fry the onion, celery and pepper for 10 mins or until softened.
  6. 6Add the garlic, cumin and paprika and fry for 1 min.
  7. 7Tip the fried vegetables and spices into the slow cooker.
  8. 8Stir in the oregano, chipotle paste, tomato purée, tomatoes and stock.
  9. 9Season the mixture.
  10. 10Cover and cook for 6-8 hrs.
  11. 11Stir in the beans and chocolate during the final 30 mins of cooking.
  12. 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