When it is cold outside and I have a full schedule the slow cooker is pretty much my BFF because the last thing I am going to want to do is stand over a hot cokker all evening. One meal I know will fill my lot up and keep them warm is a good chilli con carne. It is cheap as chips, will go with jackets, rice, soft tacos, chips, pretty much anything! I don’t use a jar of sauce for this as I find making it from scratch pretty quick and with the right spice mix you get a much better flavour whilst being in control of the heat.
This is by far my most used recipe, and one even my daughter has memorised already.
One thing I will say is use a low fat mince for the best results, we use 5% mince, and I throw mine in frozen. Yup, no browing or faffing about first thing in the morning, I sling it in frozen, whack the slow cooker on to low and give it a good stirin the afternoon to break up the mince fully. You can by all means brown your mince if you want to but honestly there is no need.
So here it is, give it a whirl and let me know how you got on.
Slow Cooker Chilli Con Carne
You can cook this up in a pan but in the slow cooker you get a much richer depth of flavour.
- 250 g Low Fat Mince
- 1 Diced Onion
- 1 tin Kidney Beans
- 1 tin Chopped Tomatoes
- 1 carton Passata
- 2 tsp Ground Cumin
- 2 tsp Ground Corriander
- 1 tsp Garlic (we use cheats garlic)
- 1 tsp Crushed Chilli
- 1 tsp Paprika
- 1 pinch Cayenne Pepper
- 1 tbsp Tomato Paste
- 1 cube Beef Oxo
- a glug Worcestershire Sauce
Put everything in the slow cooker and give it a quick stir.
Turn the slow cooker on low and leave for a good 6 hours, giving it a stir as and when to break the mince up
Serve with jackets, rice, chips or in soft taccos.
This chilli freezes really well, and makes a great microwave dinner during very busy weeks.
Add cheese and sour cream to jazz it up a bit.
Mix any left overs with cheese and rice for a perfect burrito filling.