This classic slow cooker chilli beef recipe is so easy to make and leaves your slow cooker to do all the hard work for you – plus it adds extra flavour. This delicious family meal will take around 5hrs to cook and is well worth the wait. This recipe serves 4-6 people and will take around 5hrs and 20 mins to slow cook so make sure you make ahead of dinner time so you can still serve it at your favourite dinner time slot. This has to be one of the best chilli recipes as its packed with rich spices and tender chunks of meat. Serve with rice, tortilla chips or wraps and plenty of cheese too! Guacamole, salsa and sour cream make a great side for this dish. Pile on top of your warming, spiced bowl of chilli and enjoy.
- 900g / 2lb beef mince
- 1 large onion, finely chopped
- 2 cloves garlic, chopped
- 400g can tomato soup
- 2 tbsp paprika
- 410g can Kidney beans, drained
- one beef stock cube
- ½ tsp hot chilli powder
- 1 tsp cumin
- about 100ml / 3½fl oz boiling water
- salt and freshly ground black pepper
- 1 tbsp beef gravy granules, to thicken, optional
- 4 tbsp chopped fresh parsley
- sour cream and flour tortillas, to serve
In a large frying pan, add the mince, with no oil, and cook until it crispens slightly, may have to do this is a couple of batches. Tip the mince into the slow cooker stoneware and turn on to Low heat.
Add the onion, garlic, soup, paprika, beans, stock cube, chilli powder and cumin and season, then mix well.
Add enough boiling water to come halfway up the mixture, this allows for the fact that there will be a lot of moisture coming out of the beef and the onion. Place the lid on top and cook for 4-5 hours on Low, or 2-3 hours on High, or until the meat is tender.
Once cooked, remove the lid and stir – if the sauce is a little thin, then stir in the gravy granules and heat on High for a few minutes to thicken the chilli. Stir in the parsley and serve straight from the pot with sour cream and tortillas.
Make sure your slow cooker is at least a third of the way full to avoid overcooking