Slow cooker chilli con carne
- Preparation and cooking time
- Prep:
- Cook: -
- Easy
- Serves 6-8
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- 3 tbsp olive oil
- 500g beef mince
- 1 onionfinely chopped
- 1 celery stickfinely chopped
- 1 large red pepperthickly sliced
- 2 garlic clovesfinely grated
- 2 tsp ground cumin
- 1 tsp smoked paprika
- 2 tsp dried oregano
- 2-3 tbsp chipotle chilli paste
- 3 tbsp tomato purée
- 400g can chopped tomatoes
- 400ml beef stock
- 2 x 400g can black beansdrained
- 4 small squares dark chocolate
- tortillachips or cooked rice and soured cream, to serve
Nutrition: Per serving (8)
- kcal342
- fat20g
- saturates7g
- carbs17g
- sugars7glow
- fibre7ghigh
- protein20g
- salt0.48glow
Method
step 1
Set the slow cooker to low. Heat 1½ tbsp oil in a large, non-stick pan over a high heat and fry the mince for 10-12 mins or until evenly browned. Tip into the slow cooker.
step 2
Heat the remaining oil in the pan. Fry the onion, celery and pepper for 10 mins or until softened. Add the garlic, cumin and paprika and fry for 1 min. Tip into the slow cooker.
step 3
Stir in the oregano, chipotle paste, tomato purée, tomatoes and stock. Season. Cover and cook for 6-8 hrs.
step 4
Stir in the beans and chocolate during the final 30 mins of cooking. Serve with a bowl of rice or tortilla chips and a dollop of soured cream.
