Slow Cooked Chilli Con Carne

Where it all began! I used to cook this every single week as meal prep. It was easy, it was relatively cost-effective and most importantly. Delicious. There are so many ways this slow-cooked chilli con carne can be served which makes it such a versatile meal prep option. Burrito filling, spread over rice or stuffed into tacos, there are so many variations. The longer it cooks, the tastier it gets!

Add Jalapenos and sour cream to really bring it home.

• 1 tbs olive oil

• 1 large onion, chopped

• 2 cloves garlic, crushed

• 1 kg extra lean grass-fed beef mince

• 2 tsp cumin

• 2 tsp smoked paprika

• 2 tsp coriander powder

• 1 tsp dried oregano

• 1 tsp dried chilli flakes

• 4 x bay leaves

• 1 cup beef stock

• 2 tbsp cup tomato paste

• 400 g canned kidney beans, drained and rinsed

• 400 g canned black beans, drained and rinsed

•  800g crushed tomatoes

To begin the process of preparing a delicious beef chilli, start by taking your beef mince and placing it in a large frying pan. Add a generous splash of olive oil to the pan and set it over medium heat. As the oil heats up, finely chop a medium-sized onion and a few cloves of garlic. Once the oil is shimmering, add the minced beef to the pan, breaking it up with a wooden spoon as it cooks.

As the beef begins to brown, toss in the chopped onion and garlic. The aroma of the sizzling meat combined with the fragrant onion and garlic will fill your kitchen, creating an inviting atmosphere. Continue to cook until the beef is fully browned and the onions have become translucent, which usually takes about 5 to 7 minutes. This step is crucial as it enhances the depth of flavour in your final dish.

While you are browning the beef mixture, take the time to prepare your slow cooker. Plug it in and set it to the high setting to preheat. This will help to maintain a consistent cooking temperature once you transfer the browned meat and aromatic mixture into it.

Once the beef is nicely browned and the onions and garlic are softened, carefully transfer the entire contents of the frying pan into the slow cooker. Be sure to scrape up any delicious browned bits from the bottom of the pan, as these add an extra layer of flavour to your chilli.

Now, it’s time to add the remaining ingredients that will contribute to the rich and hearty flavour profile of your chilli. This may include diced tomatoes, kidney beans, bell peppers, chilli powder, cumin, and any other spices or vegetables you desire. Stir everything together in the slow cooker, ensuring that all the ingredients are well combined.

After you’ve mixed in all the components, securely place the lid on the slow cooker. The magic of slow cooking will begin as the flavours meld together over time. After about an hour of cooking on high, you can adjust the temperature by turning the slow cooker down to low.

For the best results, allow the chilli to simmer on low heat for a minimum of 4 hours. However, the ideal cooking time is between 6 to 8 hours, which allows the ingredients to fully integrate and develop a rich, deep flavour. During this time, the slow cooker will work its magic, transforming the raw ingredients into a mouthwatering dish that is perfect for serving on a chilly evening or for a gathering with friends and family. Enjoy the anticipation as the aroma fills your home, signalling that a delightful meal is on the horizon.

Serve with rice, sour cream/ guacamole and pickled jalapeños.

Serves 7

424kcal | 39.6g P, 31g C, 16.2g F