Slow cooker chilli con carne recipe | Good Food

Slow cooker chilli con carne served on two plates

3 tbsp olive oil
500g beef mince
1 onion
finely chopped
1 celery stick
finely chopped
1 large red pepper
thickly sliced
2 garlic cloves
finely 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 beans
drained
4 small squares dark chocolate
tortilla
chips or cooked rice and soured cream, to serve

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.