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Slow Cooker Beef Chilli

Wednesday, 21 December 2011
I make good use of my slow cooker when life gets busy and I need to have a low maintenance dinner option available.

I love this dinner, it's great comfort food at this busy time of year.  Just vary the amount of seasoning to suit your taste.  You can freeze some for later or have leftovers the next night, the flavour improves if you eat some the next day. If we're having this twice, I normally serve it with rice the first time, then as nachos the second time for a treat.

1kg lean minced beef

1 large onion, chopped

2 peppers, chopped (I normally use orange and yellow)

2 celery sticks, chopped

2 large carrots, chopped

2 x 400g tins chopped tomatoes

1/4 cup tomato paste

1 1/2 Tblp Mexican seasoning mix

1 tsp sugar

1 beef stock cube, dissolved in 350ml hot water

2 x 400g cans kidney beans, drained and rinsed

salt and pepper

Any other vegetables that need using up.

In a large frying pan brown the mince in batches, then add the chopped onions to the meat in the pan and cook for 2-3 minutes. Spoon the browned meat and onion mixture into the slow cooker.

Put the carrots, celery and peppers in to the frying pan and turn down the heat to sweat them for a little while until they just start to get tender and then add to the mince in the slow cooker.

Return the frying pan to the heat and add the chopped tomatoes, stock cube dissolved in hot water, seasoning mix and tomato paste. Mix well and heat until simmering then pour into the slow cooker.  Add any other vegetables that need using up.

Mix in the beans and cook the chilli on high for 6 hours or on low for 8 hours. Once cooked the chilli can be served with rice, corn chips, tortillas or jacket potatoes.  I even had it on thick wholemeal toast and it was rather scrummy.


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