This has to be my all time favourite slow cooker meal. Chilli is such a versatile meal – serve with rice, nachos, in wraps – however you like. It’s great to cook in bulk and freeze and tastes even better once frozen and reheated.
Slow Cooker Beef Chilli Recipe
Preparation Time: 20 Minutes Cooking Temperature: Low Cooking Time: 8-10 Hours
- Spray oil
- 500g mince beef
- 1 onion, chopped
- 2 garlic cloves, finely chopped (although I swear by this stuff, I haven’t bought an actual garlic bulb in years!)
- 1 teaspoon paprika
- 1/2 teaspoon of crushed dried chillies
- 1 teaspoon ground cumin
- 1 tablespoon plain flour
- 400g can chopped tomatoes
- 410g can kidney beans, drained
- 150ml beef stock
- Heat a frying pan and spray with oil. Add the mince and onion and fry until browned.
- Stir in the garlic, paprika, chillies and cumin and cook for a couple of minutes. Stir in the flour. Mix in the tomatoes, kidney beans and stock and then pour the mixture into the slow cooker pot.
- Cover with the lid and cook on low for 8-10 hours.