Slow cooker chilli
Chilli is a family favourite and is great to have on hand in the freezer. Our slow cooker version can be easily thrown together in the morning to cook throughout the day while you work.
- 2 tsp ground cumin
- 400g can of chopped tomatoes
- 500g beef mince
- 1 diced pepper
- 1 chopped onion
- 1 tbsp chilli powder
- 2 garlic cloves, minced
- 2 tsp dried oregano
- 1 can of drained kidney beans
- 400ml beef stock
- 2 tbsp olive oil
Heat the olive oil in a pan and fry onion, pepper and garlic for 10 minutes until softened.
Add the cumin and stir for another minute.
Add the onions, pepper and garlic to a slow cooker. Continue to add the beef, tinned tomatoes, kidney beans, beef stock, chilli powder and oregano.
Cover and cook for 6 to 8 hours on a low heat.
Stir and season to taste.
Serve with either rice or tortilla chips.
Any leftovers can be easily frozen.