Slow-cooker beef chilli

Name: Slow-cooker beef chilli
Prep time: 20 min
Cook time: 360 min
Total time: 380 min
Yield: 6 servings
Ingredients: 750 g beef mince (ground beef); 1 tbsp vegetable oil; 1 onion, chopped; 1 red pepper, chopped; 2 cloves garlic, finely chopped; 2 tsp ground cumin; 2 tsp smoked paprika; 1 tsp mild chilli powder; 1 tsp dried oregano; 2 tins chopped tomatoes (400 g each); 2 tbsp tomato purée (tomato paste); 2 tins kidney beans, drained and rinsed (400 g each); 150 ml gluten-free beef stock; 400 g long-grain rice, to serve; salt and black pepper

20 min prep · 6 hr cooking · serves 6

A mild, rich beef and kidney bean chilli that cooks itself while you get on with the day. It makes enough for leftovers and freezes well in portions.

Set and forget
Batch cook
Freezer friendly
Slow cooker
Crowd pleaser
Gluten-free
Dairy-free
Nut-free
Dinner

Ingredients

750 g beef mince (ground beef)
1 tbsp vegetable oil
1 onion, chopped
1 red pepper, chopped
2 cloves garlic, finely chopped
2 tsp ground cumin
2 tsp smoked paprika
1 tsp mild chilli powder
1 tsp dried oregano
2 tins chopped tomatoes (400 g each)
2 tbsp tomato purée (tomato paste)
2 tins kidney beans, drained and rinsed (400 g each)
150 ml gluten-free beef stock
400 g long-grain rice, to serve
salt and black pepper

Method

Heat the oil in a large frying pan over a high heat and brown the mince for 6 to 8 minutes, breaking it up, until no pink remains.
Add the onion and pepper and cook for 5 minutes, then stir in the garlic, cumin, paprika, chilli powder and oregano for a minute.
Tip everything into the slow cooker with the tomatoes, tomato purée, kidney beans and stock. Stir and season.
Cover and cook on low for 6 to 8 hours or on high for 3 to 4 hours, until thick and rich. If it looks thin, take the lid off for the last 30 minutes.
Cook the rice, following its packet, shortly before serving. Taste the chilli for salt and serve it over the rice.