Slow Cooked Beef Chilli Recipe
A delicous slow cooked beef chilli recipe
Equipment
- Slow Cooker
- Chopping Board
- Chopping Knives
- Frying pan
Ingredients
- 500 grams extra lean meat
- 400 grams red kidney beans
- 1 small tin sweetcorn
- 1 onion chopped
- 1 pepper chopped
- 2 tins chopped tomatoes
- 2-3 garlic cloves chopped
- 1 tsp mild or hot chilli powder
- 2 tsp paprika
- 1/2 tsp oregano
- 1/4 tsp cinammon
- 1/2 tsp cumin
- 2 tsp beef gravy granules
- 1 tbsp olive or vegetable oil
Instructions
- 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.