Slow’n low chilli

Slow’n low chilli

One of my all time treasured cooking gadgets is my slow cooker and I love combining different ingredients in the morning and leaving it all day or sometimes overnight to cook, providing me with several portions of something slow cooked to perfection!  Try this version of my chilli.  It has such a depth of flavour you’ll be glad you have several portions for the freezer to look forward to eating!

Ingredients for 8 servings

800g extra lean beef mince
480g kidney beans
150g peppers
200g onion
1-2 chilli
2 garlic cloves
1 beef stock cube
1 tbsp smoked paprika
1 tbsp ground cumin
2 tbsp tomato puree
10ml olive oil
800g passata
400ml water
30g fresh coriander
25g 80% dark chocolate
24 pickled jalapeño slices
160g mature cheddar, grated
salt and pepper

(Example ingredient amounts given, adjust accordingly to your requirements)

Method

  • Turn your slow cooker onto high to warm.
  • Place the garlic, chilli, onion and peppers into a food processor and finely chop for a minute.
  • Put a large frying pan onto a medium heat and add the oil.
  • When the pan is warm add the blended onion mix and cook for 3-5 minutes to soften.
  • Pour the onion mix into your slow cooker before placing the frying pan back onto the heat.
  • Add the beef mince to the pan and spend a few minutes browning the mince.
  • When the beef has browned, crumble the stock cube over the beef and add the dried spices to the pan.
  • Spend a minute thoroughly coating the beef with the spices before adding the tomato puree to the pan.
  • Take a moment to combine the tomato puree with the beef before adding this to your slow cooker.
  • Drain your kidney beans and add these to the slow cooker along with the passata and water.
  • Place the coriander (including stalks) into the food processor to finely chop before adding them to the slow cooker.
  • Stir all the ingredients together before placing the lid on and leaving to cook.
  • Ultimately the cooking time is entirely up to you, but I left mine to cook all day (8 hours) and 2 hours in I turned the heat setting down to low.
  • After a further 2 hours I give the pot a stir, check the seasoning and added the dark chocolate.
  • After a further 4 hours I was really happy with my chilli.
  • Add individual portions to an oven proof dish, cover with grated cheese and grill until the cheese is golden brown and bubbling.
  • Top your chilli with jalapeño slices and feel free to serve your Slow’n low chilli with rice, but I served mine with some home made flat breads – check out the recipe by clicking here!

Notes

  • Make sure your mince is extra lean, less than 6% of fat per 100g.
  • This recipe would also work really well with stewing steak.
  • Feel free to use tinned chopped tomatoes blended in the food processor instead of passata.
  • Coriander stalks are full of flavour so don’t throw them away!
  • Dark chocolate takes a chilli to another level.  Milk chocolate doesn’t work so don’t waste it.  If 80% is too dark, feel free to use 70% but don’t leave it out!
  • If you don’t have a slow cooker, you can transfer all the ingredients to an ovenproof dish with a lid and cook on a low heat for 5-8 hours.
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Nella Foulds
Nella Foulds

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