Slow Cooker Chilli Con Carne
6 standard portions
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Dietary & allergen details
Based on listed recipe ingredients. No certification is implied.
- Celery: not fully checked
- Gluten-containing cereals: not fully checked
- Wheat: not fully checked
- Crustaceans: not fully checked
- Eggs: not fully checked
- Fish: not fully checked
- Lupin: not fully checked
- Milk: not fully checked
- Molluscs: not fully checked
- Mustard: not fully checked
- Tree nuts: not fully checked
- Peanuts: not fully checked
- Sesame: not fully checked
- Soya: not fully checked
- Sulphites: not fully checked
Check the actual product labels and preparation. Substitutions can change this information.
Ingredients
- 6 smoked bacon medallions, cut into small cubes
- 1 onion, chopped
- 4 stalks celery, chopped
- 3 garlic cloves, chopped
- 800 g lean steak mince
- 400 g can of kidney beans, rinsed and drained
- 400 g passata
- 2 tbsp. tomato puree
- 1 tbsp. chilli powder
- 1 tbsp. cumin
- 1 tbsp. smoked paprika
- 1 tsp. salt
- 2 tbsp. Worcestershire sauce
Method
- Start with the bacon. Fry it up with the onion and celery until it's all sizzling and golden. Chuck in the garlic for a 30-second aroma bomb.
- Brown the mince in the same pan, because flavour layers = happiness. Into the slow cooker it goes.
- Add the rest of the ingredients, stir like you're in a chilli advert, and set the slow cooker to low for 6-8 hours.
- When it's ready, grab a spoon and try not to inhale the entire pot in one go