Slow Cooker Chilli


Let me start by saying in terms of taste this was awesome, in terms of slow-cooker-related-ease it was pants. Okay, it needed some prep not masses but the very point of slow cookers to me is that they are faff-free. I like bung-it-all-in the crockpot and leave it to do it’s thang type of recipes, not ones I have to actually cook first. What’s the point? Well I guess the point is that slow cooking it all day really lets all the flavours meld together and it WAS worth it as this was damn delicious but you know, I like to whinge.

So moan over – this chilli was very satisfying, with just a small amount of kick. If you like your chilli hot (and I do, but Mr M and my daughter don’t) then add an extra tbsp of chilli powder or stir through some chopped jalapenos at the end.I actually replaced the garlic and chilli with Knorr Flavourpots that I had kicking around from a previous blog challenge – I still love these pots!

What I love about chilli is how well it keeps – you can freeze this recipe no problem – so next time I am going to make a double batch and get a few dinners in the freezer for those nights when I am too busy to think about anything else!

This recipe serves 4.

Slow Cooker Chilli


2tbsp vegetable oil
1 onion, diced
1 red pepper, diced
3 cloves garlic, minced
1 tbsp hot chilli powder
2 tsp ground cumin
500g lean beef mince
1/2 tsp Maldon sea salt
400g tin chopped tomatoes
200g passata (use the ones with chilli with you want extra spice)
400g tin kidney beans, drained and rinsed

To serve;

Red Leicester cheese, grated
3-4 spring onions, sliced
Soured cream


Heat the oil in a large frying pan over medium heat. Add the diced onions and pepper and cook until softened which will take about 6-7 minutes.

Add the garlic, chilli powder, and cumin to the pain and stir to coat the vegetables.  Cook for around a minute until fragrant,

Add the minced beef to the pan along with the salt and cook until browned. 

Transfer to the slow cooker. Add the chopped tomatoes, passata and kidney beans and stir well to combine.

Cover and cook for 8 hours on low or 6 hours on high.

If you are using the jalapenos, stir this in at the end right before serving.

I dished this up on a bed of white rice, topped with the grated cheese, spring onions and soured cream – surrounded by an abundance of tortilla chips.

A really hit for the whole family!

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15 Comments on “Slow Cooker Chilli”

  1. We’ve got a slow cooker too and it’s great to bunge it all in, but yes there is a little bit of prep required first, we brown off a lot of our meats to keep them juicy. This receipe looks tasty!

  2. Sounds really delicious, the perfect meal for the cold winter days. Although, like you, I prefer less work with my slow-cooker I just might give it a try 😉 Thanks for the recipe.

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