When it comes to food it’s no secret that I love 2 things above all else
- Red Meat
- My slow cooker
So this chilli recipe is a winner for me.
I never used to have a chilli recipe, I used to use the jars years ago when I could eat what I wanted and not worry about secret ingredients and sneakily added gluten or dairy.
Now, not so much. This has allowed me to create food from scratch that I didn’t think I could and so I pass this on to you.
Some of these ingredients, like the passata, chilli paste and garlic oil, you can make by yourself from scratch. Personally I don’t have the time and I’m happy to buy the equivalents in the supermarket.
I have linked to the ones I use (these are not affiliate links, other brands are available). If you want to make them from scratch there are many recipes online.
Ingredients
Mince (ground beef 10-15% fat) 500g
Onion x 1
Garlic x 1-2 cloves
Peppers x 1 large
Cherry tomatoes 200g
Kidney beans (in water) 400g
Crushed chillis 1tsp – 1tbsp (you can use fresh chilli peppers if preferred, is using fresh use 1-2)
Butter (salted or unsalted is fine) 1tbsp
Salt and pepper to taste
Red wine – 100ml (optional)
Prepping…
- Crush the garlic and leave to one side for 10 minutes before frying
(frying it straight away will destroy most of the nutritional benefits. Read more about garlic here)
- While the garlic is waiting chop the onion and peppers.
(If you don’t like eating veg, cut these quite small and in the slow cooker it will break down more. If you like eating your veg, cut it quite chunky to avoid it being lost in the sauce after cooking.)
You can also pass the time here by draining the kidney beans and rinsing them with fresh water.
Method
Fry the garlic and onion on a low heat with the butter for 2-3 minutes
Add this and then the mince to your slow cooker. (Use the lowest setting)
Add the passata.
(if you want to add the peppers and tomatoes now you can, if you prefer crunchier veg put these in 2 hours before the chilli will be finished do this quickly, don’t leave the lid off for too long as it will slow down cooking time)
Add the kidney beans.
Add the chilli paste and garlic oil.
(Add the red wine if using)
Add the pepper and crushed chilli and stir.
Put on the lid and leave for 6 hours.
Add salt to taste after cooking (doing so beforehand can dry up the liquid in the chilli)
To serve:
You can serve with rice as is traditional, or mix it up and serve with sweet potato.
Add guacamole to add some coolness to the spice.
This should give you approximately 4-6 servings. It’s easy to double up this recipe and freeze some for future.
Any frozen chilli should be eaten within 4 weeks.
Enjoy!!
Ainzlie
