This rich, smoky beef chilli is the perfect winter meal. Slow-cooked with bold spices, hearty beans and tender beef, it's full of deep flavour and just the right kick. Serve it over rice, load it onto nachos or eat it straight from the pot. We won't judge.
Ingredients
2 onions
600g beef mince
2 tins of beans - black, kidney or chilli beans
3 carrots grated (you can add extra grated veg like courgettes)
Finely dice the onions and add them to your slow cooker.
Drain and rinse the tins of beans and corn kernels (unless you’re using chilli beans in sauce—then just tip the whole tin in). Add tomato paste, Stock Market, Man Grind Salt Flakes and Ding Dong Hot Sauce (optional) to the slow cooker.
Add the beef mince, Taco Tuesday seasoning, grated carrot, and tinned tomatoes. Give everything a really good mix so the veggies are well incorporated into the mince.
Pop the lid on and slow cook on high for 3 hours, or low for 6–8 hours. If you’re around, give it a stir a couple of times during cooking to break up the mince and ensure everything’s cooking evenly.
Once cooked, serve however you like! It’s seriously good as nachos—piled on corn chips with grated cheese and sour cream — but also great as a chilli bowl with rice, rolled into enchiladas, stuffed into burritos, or just enjoyed on its own.
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