Slow Cooker Chunky Beef Chilli

My Dad always used to make this and I always used to turn my nose up at it! I was a die hard Beef Mince girl and never really liked Casserole Beef, isn’t it funny how what you like to eat changes as you get older.

I think after making and eating this, I am now converted to having it this way… it’s proper comfort food and the best part you can just wack it all in the slow cooker and leave it on low all day.

For 4-6 portions you will need:

  • 500g Diced Chuck Beef
  • 1 Diced Onion (I used frozen diced Onion from Asda)
  • 1 tin Chopped Tomatoes
  • 1 carton Passata
  • 2 tsp Lazy Garlic (also frozen from Asda)
  • 2 tbsp Balsamic
  • 2 tsp Smoked Paprika
  • 2 tsp Cumin
  • 2 tsp Chilli Powder
  • 1 tsp Oregano
  • 1 tsp Sugar
  • 1 tsp Salt
  • 1 tsp Cocoa Powder
  • 1 tin Kidney Beans

First put everything into the slow cooker or casserole dish except the Kidney Beans and Cocoa Powder and pop on a low heat. If using a Casserole dish in the oven I would put on 120′.

Cook on low for around 5-6 hours with the lid on and a tea towel around the lid to absorb some of the steam.

After 6 hours ish… Remove the lid slightly and turn the heat up to high for an hour, adding the Kidney Beans and Cocoa Powder.

Check the seasoning and add more Salt/Sugar to taste.

And that is literally it! Once you have all your Ingredients together it’s so simple. If you want your sauce thicker cook for longer with the lid ajar so the Sauce can reduce and thicken.

It’s packed with flavour and the perfect dinner to pop on in the morning if you have a busy day.

I had mine with Chilli, Coriander, Avocado, Lime, Greek Yog and Fluffy Rice.

Hope you like it!

L x


3 thoughts on “Slow Cooker Chunky Beef Chilli

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