Chilli is a meal I could eat every week and it definitely ends up on our meal plan far more than any other meal, but I just love it! It's a meal that always fills me up and there always ends up being leftovers, so it's a meal I know will last for a few days and can easily be reheated. After making chilli the 'usual' way for years, I've recently started making it in the slow cooker and it's kind of changed my life. Chilli always tastes good to me anyway but for some reason, making it in the slow cooker only improves it. The flavour is really intensified and the sauce is just the the perfect consistency. I wouldn't make it any other way now!
Ingredients: for 2 people
250g beef mince
1/2 red onion, finely diced
1 pepper finely diced
1 tin of chopped tomatoes
1 tbsp tomatoe puree
1 beef stock cube
Gravy granules
1 tin of drained kidney beans
Salt, pepper, chilli powder, cumin powder, chipotle chilli flakes, mixed herbs
Method:
1. Brown off the mince in a frying pan, when cooked add in the onion and pepper and leave to soften
2. Once the mince, onion and pepper is cooked, transfer to the slow cooker
3. Add in the chopped tomatoes and 1 tbsp of tomato puree. Then refill the tin with cold water and add in
4. Next chuck in all of the herbs and spices. This is personal preference really, so add as much spice as you like, then give a good stir and leave on high
5. Add in the kidney beans after 3 hours, stir well and then leave for another hour
6. After about 4 hours, the chilli will be done and can be served with whatever you like!
Though this requires a tiny bit of prep at the start with cooking the mince, it's worth it and it's still easily one that can be prepped in the morning. I always cook this for at least 4 hours on high but the longer you leave it, the better it tastes I find. You could also put this on low though for 8 hours if you'd prefer.
What's your favourite slow cooker meal?
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