I have loved chilli since I was about 5 years old but we always used to use a sachet, which I do still love now. one of the first things hubby cooked me was a chilli and since we bought a slow cooker he has made it many times in the morning before work, so we could have a slow cooked beef chilli when we got home.

I wish I could get the kids into liking it more. We used to add a bit of yoghurt to it when they were babies to try and turn down the heat a little. They would have a bit but this didn’t last for long. I’m hoping as they get a bit older and their taste buds change, they may decide they like beef chilli and we can have it as a family.

Of course you can always use Quorn or more beans if you prefer a vegetarian or vegan option. I’ve tried Quorn before and it was nice. My husband also used to make a delicious chilli bean soup but we haven’t had for a long time. I must share the recipe for that!

My hubby makes a mean slow cooked beef chilli.

Here is his recipe:

Ingredients for Slow Cooked Beef Chilli

Serves 4

500g of extra lean beef mince
1 400g tin of kidney beans 400g
1 small tin of sweetcorn
1 onion chopped
1 pepper chopped
2 tins of chopped tomatoes 40og
2-3 cloves of garlic crushed or finely chopped.
1 tsp on mild or hot chilli powder
2 tsp of paprika
1/2 a tsp of oregano
1/4 tsp of cinnamon
1/2 tsp of cumin
2 tsp of Bisto Best Beef Gravy
1tbsp of olive or vegetable oil

Method

– Turn the slow cooker on low.

– Fry onions in a saute pan with the lid on until they are soft and translucent. Stir regularly to avoid burning.

– Make a space for the garlic in the pan and add the garlic, pouring some oil on it. The garlic should shallow fry in the pool of oil. This should take 2 minutes until the garlic is slightly browned.

– Pour all the spices on the garlic and onion and stir. Fry for 30 seconds, mixing well with the oil.

– Add the mince and stir well, ensuring the onions and spices are mixed into the meat. Add more oil if the spices are sticking.

– Gentle brown the mince all over. Don’t worry too much if slightly pink, as going into the slow cooker.

– Add the chopped tomatoes and stir in well with the mince.

– Add the gravy granules and mix in well.

– Add the kidney beans and sweetcorn and stir.

– Bring to the boil and once simmering, add to slow cooker and stir.

– Leave for 8-10 hours and serve with basmati rice.

The 8-10 hours cooking time changes the texture of the meat, despite it already being cooked. Delicious! We find it is a great dish if hosting as you can make a huge batch and then freeze any left over. Nachos and cheese go really well too.

Enjoy!

Have a look at some of my previous recipes for Thai Salmon Green Curry and Tuna Pasta Salad.