Slow Cooker Beef Chili

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A blue glazed bowl full of deep, dark beef mince chilli with toppings and tacos.

5 from 1 vote

Deep, dark and delicious, this slow cooker ground beef chili is made with minced beef, beans and vegetables and all the most temptingly warming spices for a dish that you will long to come home to.

Servings: portions

Author: Helen Best-Shaw

Prep Time30

Cook Time4

Total Time4 30

Ingredients

1 onion
2 cloves garlic
2 red bell peppers
1 tsp oil
450 g minced beef
pepper and salt - to season
½ tsp chili powder
1 tsp ground cumin
1 tsp smoked paprika
1 tsp ground coriander
1 tsp dried mixed herbs
2 tsp cocoa
1 can tomatoes
1 can black beans - turtle beans, rinsed and drained
1 can kidney beans in chili sauce - or 1 can kidney beans and generous slug of chili sauce
2 tbsp tomato puree
2 tbsp pickled jalapenos

Optional

1 tsp cornflour/corn starch - optional, to thicken at the end of cooking

Instructions

Heat a little oil in a frying pan and add the mince. Season with salt and pepper, and fry gently and slowly until browned.
1 tsp oil, 450 g minced beef, pepper and salt
While the beef cooks, peel and chop the onion and garlic. Deseed, trim and chop the peppers.
1 onion, 2 cloves garlic, 2 red bell peppers
When the beef is cooked, transfer it to the slow cooker. Scrape the sides of the pan well with a spatula and add the scrapings too, as they will be full of flavour.
Now cook the onion and peppers in the same frying pan, adding a little extra oil if necessary. Cook gently.
When the onion is translucent and softening, add the garlic and cook for a further minute. Then add all the spices, and stir, cooking for another minute or two.
½ tsp chili powder, 1 tsp ground cumin, 1 tsp smoked paprika, 1 tsp ground coriander
Transfer to the slow cooker together with all the remaining ingredient. Stir well and add a little water to loosen if needed.
1 tsp dried mixed herbs, 2 tsp cocoa, 1 can tomatoes, 1 can black beans, 1 can kidney beans in chili sauce, 2 tbsp tomato puree, 2 tbsp pickled jalapenos
Put the lid on the slow cooker and cook for 3–4 hours on high or 6–7 on low. I usually start on high for half an hour and then switch to low.
If your beef mince chili needs thickening when you are getting towards the end of cooking, either leave the lid ajar for 20 minutes, or mix a teaspoonful of cornflour/corn starch with a little cold water to form a slurry, before stirring it into the chili until it thickens.
1 tsp cornflour/corn starch
Serve your chili hot with all the usual toppings and accompaniments.

Notes

Storage

Fridge – Allow to cool and then store in a covered container in the fridge, where it will keep well for up to three days. The flavours will develop over time, so there is reason not to make it ahead.

Freezer – Pack into portions in stackable, sealable boxes and once cool, transfer to the freezer. Keeps well for three months. Defrost and reheat on the stovetop or in the microwave.

Hints and tips

Don’t leave anything in the pan! Any dark caramelized bits that stick will only add to the flavour, so get your spatula out and grab them all.
Leaving the chili in the fridge overnight will only help the flavour so don’t hesitate to prepare in advance. This will leave more time for last minute jobs like grating cheese and preparing dips and salads.

• Please note that the nutrition information provided below is approximate and meant as a guideline only.

• Unless stated otherwise cup conversions have been made with an online tool. For accuracy please check with your favoured conversion tool. We recommend buying inexpensive digital kitchen scales.