Slow Cooker Beef Chilli Recipe

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

Ingredients

• 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

Recipe

• 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.