As you all are probably well aware, slow cookers are the new microwaves. They provide us with a quick, simple way to prepare a dinner for the family. I love using mine, but since hub-to-be had been requesting chilli for a good week or so – I thought I’d share my own simple recipe. I love recipes such a chilli as they are so cheap to make (especially when you shop on a budget like us) but still taste great, and what’s more they are perfect for this autumn weather. It’s best mentioning I have no qualifications/professions within this subject, I cook for fun and to feed my family – so I don’t claim to have the best recipe. Without further ado… here goes. My first food post!
- Beef mince (500g is enough for us)
- 1 tin of kidney beans
- 1 tin of chopped tomatoes
- 1 onion (diced)
- 1 green pepper (chopped into small chunks)
- Oxo cubes (I add according to taste)
- Tomato puree
- Brown rice (we prefer this but white is fine)
- Olive oil (to lightly cook meat before cooker)
- Paprika seasoning
- Chilli seasoning
- Salt and pepper
- Boiling water
- Gravy granules
- Lightly fry the mince meat in a little olive oil, careful not to brown too much. You just want to take some of the pink colouring off (tip: I like to add an oxo cube and a small amount of salt and pepper at this point)
- Add the chopped onions and chopped pepper to soften up for a couple of minutes.
- Put pan contents in the slow cooker
- Add the tin of chopped tomatoes and kidney beans to the slow cooker
- Add a small amount of tomato puree and stir until together nicely
- Now add boiling water to the slow cooker (enough to just cover the ingredients)
- Add a couple of oxo cubes and some gravy granules to the pot (not so much to thicken just get, but enough for the meats to take in the beefy flavour whilst slow cooking)
- Add a little of the paprika
- Leave for a few hours (can be left all day if going to work, but as a SAHM I only leave it a few hours)
- Boil the amount of rice you need
- Just before you are ready to serve, thicken the mix with gravy granules to your preferred consistency
- Add paprika to taste
- Add chilli to taste (I don’t like spice and my 21 month old doesn’t have any, so I add this after I have divided it up so hub-to-be can enjoy)
- Serve in a bowl (it’s lovely with a small amount of grated cheese on top and a buttered baguette to dip)
I do like to freeze any left over chilli, ready to eat on a night I just don’t have the energy. But if you are doing this, remember to make sure the food has completely cooled before freezing – and that it is piping hot before serving.
So there you have it. My homemade recipe for a nice, hearty slow cooked chilli for the family to enjoy. It’s great and simple to make in bulk if you have people over too.
What’s your favourite recipes to do in the slow cooker? Do you have any preferred seasonal meals?