Beef Chilli Con Carne

A properly spiced slow cooker chilli with tender mince, kidney beans, and smoky flavours. Serve with rice or in wraps.

Ingredients

• 500g beef mince
• 1 large onion, diced
• 3 cloves garlic, crushed
• 1 red pepper, diced
• 1 green pepper, diced
• 400g tin chopped tomatoes
• 400g tin kidney beans, drained
• 2 tbsp tomato puree
• 1 tsp ground cumin
• 1 tsp smoked paprika
• 1/2 tsp chilli powder (or more to taste)
• 1 tsp dried oregano
• 1 beef stock cube dissolved in 150ml water
• Salt and pepper

Method

1. Brown the mince in a frying pan, breaking it up as it cooks. Drain off any excess fat.
2. Add the mince to the slow cooker along with the onions, garlic, and peppers.
3. Add the tinned tomatoes, kidney beans, tomato puree, stock, and all the spices.
4. Stir well to combine everything.
5. Cook on Low for 6-8 hours or High for 3-4 hours.
6. Taste and adjust seasoning. Serve with rice, in wraps, or with jacket potatoes.

Tips

This gets better overnight — make it the day before if you can. Top with grated Cheddar, sour cream, and fresh coriander.