Easy Chili Recipe in Slow Cooker
Who doesn't love chili, eh? A wholesome, hearty and healthy bowl of delicious chili goodness. Chili is one of my favourite dishes to make, as it's super easy to prepare, it's guilt free and you can jam pack it with loads of veg. It is one of those meals that goes down well with the family and just hits the spot on a cold winters evening. It's super versatile as you can eat it with rice, in a wrap, in a burrito or even with nachos. I often make mine in bulk and store it in the refrigerator or freeze it. It keeps well in the refrigerator for a few days and is ideal to freeze.
Recently I invested in a multi-cooker and I, hands down, LOVE it. I literally cook everything in it now and can use it as a pressure cooker, slow cooker, rice cooker...the list goes on. The slow cooker option at the moment is my favourite. I can throw something on in the morning before leaving for work and arrive home to a cooked meal and an awesome smell.
So how do you make chilli con carne? The method outlined below, utilises a slow cooker, however, if you don't have a slow cooker don't despair. Chili can be prepared in a conventional heavy bottomed pot or even in a pressure cooker! The pressure cooker option may be ideal if you're in a hurry or just impatient, although, you may not achieve the same flavour, complexity or depth, as the flavours need time to marry.
If you don't have a slow cooker I would recommend cooking it in a heavy bottomed pot, on a low-medium heat and with a lid on top. Occasionally stir and make sure the chili is not burning on the bottom of the pot. As with the slow cooker, cooking time should be approximately 4 hours.
- 2 cans (420g net, 240g or 8.5 oz drained) red kidney beans, washed
- 3 cans (400g, 14.1 oz) canned tomatoes
- 500g (17.6 oz) lean minced beef
- 3 or 4 bell peppers, chopped
- 2 large onions, chopped
- 2 (or more) chili peppers, seeded and chopped
- 4 garlic cloves, chopped
- 1 tbls (or more) red chili powder / cayenne
- 1 tbls cumin powder
- 1 tbls smoked (or regular) paprika powder
- 2 beef stock cubes
- Salt, to taste
- Pepper, to taste
- Drizzle of olive oil
1) De-seed and chop the bell peppers. Personally I chop roughly and in large chunks. The long cooking process will soften the peppers so it is best not to chop them too finely.
Note: I like to use red, green and yellow peppers together, solely for colour. However, if you don't have all three, don't panic, you may even use just one colour pepper.
2) Peel the onions and garlic and roughly chop both.
3) Slice the chili pepper in half length ways, de-seed, and chop.
Note: As mentioned previously, it is best to chop too finely as the long cooking time will soften the veg and you do not want to end up with a mush!
4) Set heat to high on the slow cooker. Add a little drop of oil and add the peppers, chilies, onions, garlic.
5) Pour in the canned tomatoes and add the spices, pepper and beef stock cubes. Then add the lean minced beef. Mix thoroughly.
6) Gently incorporate the washed and drained kidney beans. It is best to mix in gently as the beans are soft and may break up.
7) Place the lip on top and select the slow cooker function for 4 hours on high or 8 hours on low.
Note: If you are using a multi-cooker with a pressure cooker option, when slow cooking ensure that the steam vent is set to exhaust so the pressure doesn't build up. It the pressure does build up then you may overcook your chili and we don't want that.
8) When cooked, you may add a little salt and more chili to taste. This recipe yields a mild chili, but please add more chili powder at the end if you like things spicy!
9) Serve with rice. Also good with cheddar and/or sour cream.
10) Enjoy! :)
Note: If you have any leftover chili, simply place in a plastic container and pop it into the freezer. It freezes well and maintains much of it's flavour.
© 2018 David Branagan