Inspiration this week came from an social media request to do a slow cooker chilli. I’ve tried quite a few slow cooker recipes recently and it’s really nice to use it again as it’s so practical. At the bottom of the blog I’ve included a link to one that’s fairly similar to mine. On slow cookers in general I’d also recommend buying some slow cooker liners for some recipes. Chill is fairly simple to clean up.
So onto the recipe. There’s a fair mix of spices here but I think it gives a really rounded flavour. However, if you really love garlic add some more or want it super hot add some more chilli or maybe cayenne too. It’s a fun recipe to play with. Remember you can always serve it will cold soured cream or nice cheeses if you’ve accidentally made it too hot, you won’t ruin the whole meal.
Ingredients:
- 400g mince meat
- 1 tin red kidney beans
- 1 tin chopped tomatoes
- 150ml water
- 1 tsp onion flakes
- 1 clove garlic chopped
- 1 onion chopped finely
- 1 tsp tomato paste
- 1 tsp chilli paste
- 1 tsp chilli flakes
- 1 tsp garlic powder
- 1 tbsp of sugar
- 1 tsp balsamic vinegar
- 1 tsp Worcestershire sauce
- Salt & Pepper
Method:
- Dump everything into slow cooker
- Cook on high for 4 hours
Making chilli
Chilli Done
I love to serve my chilli with rice or chips but we particularly love it with soured cream on baked potatoes. See below for my slow cooker baked potatoes that obviously you can bake low and slowly in the oven whilst your chilli is cooking.
https://modernmrsbeeton.blog/2019/05/30/slow-cooker-baked-potatoes-have/
If you don’t have a slow cooker here’s one I’d recommend:
the modern mrs beeton 