A slow cooker recipe for chilli that delivers on taste but with very little effort. Don’t be tempted to skip the browning steps just because it is a slow cooker recipe, that is where a lot of the flavour comes from.
- 1 large onion chopped
- 500 g diced beef casserole steak
- 50 g bacon chopped
- ½ tbsp extra hot chilli powder
- 2 tsp ground cumin
- 2 tsp oregano
- 1 tsp paprika
- ½ tsp ground black pepper
- 400 g good quality chopped tomatoes 1 can
- 1 tbsp tomato purée
- 400 g baked beans 1 can
Chop and soften the onion with a small amount oil in a pan or your sear 'n slow pot from your slow cooker.
Brown the bacon.
Brown the beef. Don't skip this step as this is where a lot of the flavour comes from. Make sure you sear as hot as you can to kick start the Maillard Reaction.
Add the spices and stir into the meat, cook them for 1 - 2 minutes. Again, don't be tempted to skip this step, as the cooked spices add far more flavour than the raw spices.
Add the tomatoes.
Stir and heat until boiling and then add the baked beans. Next add the tomato paste and stir well.
Taste the sauce and season if necessary.
Place in the slow cooker and cook on low for 6-8 hours.
Serve with steamed rice.