Sunday, 6 March 2011

Slow Cooker Chilli Recipe

I have long been in search of the perfect slow-cooker chilli recipe.  I have tried many, but I like my food fairly spicy and was fed up just adding extra chilli powder.  I have however now adapted a few recipes to come up with my own version, and with the addition of Jalapeno peppers, makes it feel more authentic.

I am using the word Chilli instead of Chilli con carne by the way, as I am reliably informed that the Mexicans find this hilarious as it translates literally as chillies with meat, and they read it as a bowl of chillies covered in meat :)

This recipe is for 4, and costs out at £5.28.   We tend to use half and freeze the other half, which always seems to taste even better!

Ingredients
1 tbsp groundnut (peanut) oil
500g minced beef (I use lean steak mince)
1 large onion, chopped
2 large garlic cloves, crushed
400g/1 large can of chopped tomatoes
1/2 x 200g jar of pickled jalapeno peppers, drained and chopped (I use Mexican Discovery)
1-2 tsp hot chilli powder to taste
1 beef stock cube
2 x 400g beans - only 1 drained!
I tend to make 1 Kidney and experiment with the other, have used Pinto and Cannellini
Salt and freshly ground pepper

To Serve
However you like, grated cheese on top, in tacos, with bread or rice, or corn tortilla chips, play around and enjoy :)

Method
Heat the oil in a saucepan, add the beef and onion and fry until the beef is no longer pink.

Add all the remaining ingredients and bring to the boil.  Tip into the crock pot, cover and cook on High for 2-3 hours or Low for 4-6 hours.



Taste and re-season if necessary.


Would love to hear how you got on with it, get cooking!

Thanks for reading!

Annie x

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