Slow Cooker Chilli Con Carne is a classic slow cooker recipe that everyone must try. It's easy to make and a great way to make a chilli taste great!
about 6 hours on medium
1 tsp of dried oregano
1 tsp of paprika
1 1/2 tsp of cumin
1 green pepper, deseeded and chopped
500g of minced beef
1 can of chopped tomatoes
2 fresh tomatoes, chopped
1 1/2 tsp Chili Powder
1 1/2 tbsp Flour
1 tsp Brown Sugar
4 tbsp Tomato Puree
1 clove garlic, crushed
Sea Salt and Freshly Ground Black Pepper
1 bay leaf
2 sprigs of thyme, leaves picked and roughly chopped
Handful of chives, chopped
200ml soured cream
1 Can of Red Kidney Beans, drained
Fry the onions, garlic and green pepper in a pan until soft, then add the minced beef and fry until lightly browned.
Blend together the chilli powder, flour, brown sugar, cumin, oregano, paprika and tomato puree to make a paste. Stir the paste, canned and fresh tomatoes, thyme and seasoning into the pan. Add the bay leaf too.
Put all of the ingredients into the slow cooker and cook for 3 - 7 hours dependant on heat setting. One hour before serving add the kidney beans.
Check the seasoning, add a touch more salt & pepper if required.
Just before serving, mix the chopped chives into the soured cream to serve with the chilli.