Cook the perfect Chilli con Carne in your slow cooker with our simple recipe.
Chilli con Carne has a reputation for being very hot but it really is up to you and it depends entirely on how many chillies and chilli powder you add.
One and a half chillies (seeds removed) should give the dish a little warmth and is probably suitable for kids and those who prefer a mild chilli. Two to three chillies will be good for most people, add one or two more if you prefer a hotter chilli con carne.
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COOK'S NOTES FOR SLOW COOKER CHILLI CON CARNE
There are lots of opinions on when to add the beans to the chilli, we prefer to add them towards the end of the cooking especially if you plan to freeze the meal. Adding the beans at the end of the cooking keeps them firmer and adds texture.
Red kidney beans are the most often used beans for a chilli but almost any beans can be used as well as red kidney beans.
Frozen peas (defrosted beforehand) can also be used to bulk out the chilli. Only add these add these 10 minutes or so before the end of cooking. This will preserve their vibrant green colour which adds interest.
Where fresh chillies are not available, simply add one additional teaspoon of chilli powder. This will give the chilli con carne a more earthy and full flavour compared to the slightly more vibrant flavour of fresh chillies.
Recipe by David Marks.
INGREDIENT |
| 1kg / 2lb 4oz of low fat minced beef. |
| 1 large (400g) can of cooked red kidney beans, drained and rinsed (see Cook's Notes above) |
| 2 medium onions |
| 4 garlic cloves |
| 2 chillies (see Cook's Notes above) |
| 1 red sweet pepper |
| 2 teaspoons of mild or hot chilli powder (whichever is to your taste) |
| 1 level teaspoon of dried oregano |
| 1 level teaspoon of tomato concentrate |
| Half a teaspoon of ground cumin |
| 1 tablespoon of vegetable oil |
| 90ml / 3fl oz of hot beef stock (2 stock cubes) |
| Ground black pepper to taste |
PREPARATION TIME
: 20 minutesCOOKING TIME
: 5 to 8 hoursDIFFICULTY LEVEL
: EasyFREEZE
? Yes, freezes very wellSERVINGS
: 4COOKING EQUIPMENT
: One slow cooker, one large frying pan.PREPARATION
Top and tail the garlic, peel it then crush it.
Cut the sweet red pepper into quarters, remove the stalk, pith and seeds then cut into small bits.
Remove the stalk, pith and seeds from the chillies then finely chop.
RECIPE INSTRUCTIONS
STEP 1
Add the oil and minced beef to a large frying pan on a medium heat. Fry it for about seven minutes until the meat is browned. You will need to turn and stir the mince to break it up.When the meat has browned add the hot stock, the fried mince (including the juices from the pan) and all the other ingredients, except the kidney beans, to your slow cooker on a high heat. Stir well and replace the lid.
STEP 2
Cook on high for one hour and then turn the slow cooker to low for 5 to 7 hours. Half an hour before the cooking has finished stir in the drained and rinsed kidney beans.Serve on a bed of rice with some tortilla chips. It's also superb with a baked potato. Chilli con carne freezes very well and keeps for three months in the freezer.