A bowl of steamy chilli con carne will always be a favourite of ours, especially on a cold and rainy day. There really is nothing more comforting than a warming homemade chilli. If you have a bit of extra time, or you just simply want to make your chilli extra special, you should try this Slow Cooker Chilli Con Carne recipe.
By slowly cooking the minced beef it becomes deliciously tender, and the flavours intensify even more. Anything that’s cooked for longer with extra time spent preparing it, you know it’s going to taste better!
Serve this slow cooker chilli with steamed white rice, spoonfuls of sour cream, fresh avocado slices and Lightly Salted Tortilla Chips, ready to scoop up all that goodness.
Slow Cooker Chilli Con Carne
Ingredients
Chilli Con Carne:
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500g minced beef
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2 red peppers diced
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2 carrots diced
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1 large white onion, diced
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3 garlic cloves, minced
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1 teaspoon ground cinnamon
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1 tablespoon dried oregano
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1 tablespoon tomato paste
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500ml / 2 cups beef stock
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1 handful of coriander, separate stalks and leaves (finely chopped)
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Salt and freshy ground black pepper (to taste)
To Serve:
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Steamed white rice
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200ml sour cream
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1 ripe avocado, sliced
Preparation Method
- Add the olive oil into a frying pan and once it’s hot enough, break the minced beef and stir with a wooden spoon. Add 1 teaspoon of the Chipotle Paste into the pan and cook until the meat gets nicely browned, once ready, set aside.
- In a slow cooker add the browned meat, the rest of the Chipotle Paste, the peppers, carrots, onion, garlic, cumin, cinnamon, oregano, tomato paste, brown sugar, passata, beef stock, coriander stalks, salt and black pepper. Stir and combine all the ingredients then cook slowly for 5-6 hours.
- In the meantime, you can prepare your steamed rice.
- Thirty minutes before your chilli con carne it’s ready, remove the lid and add the Cantina Beans (with juices), put the lid back onto your slow cooker and let it finish cooking.
Once ready, open your slow cooker and taste. Adjust the seasoning if necessary, then serve in a bowl with the steamed rice, top with spoonfuls of creme fraiche, avocado, the remaining coriander and Lightly Salted Tortilla Chips.
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