Slow Cooker Chilli

After months of friends telling me how awesome slow cookers are I bit the bullet and purchased one of my own, I don’t actually need a slow cooker if I’m honest because I’m usually in the house during the day working or looking after Arthur and have more than enough time to prepare and cook a family meal but I can totally see why people use slow cookers as they are an amazing invention (I hope my electric bill agrees)

After trying out a number of dishes in the slow cooker we have found that some things work really well and others don’t, of course this could be due to my timings and not the slow cooker.

Mr Gourmand doesn’t like mince dishes cooked in the slow cooker as he found the meat had broken down too much and was far too soft for his liking.  I thought that my slow cooker Chilli was pretty delicious but I do get Mr Gourmand’s point about the soft mince, even though I browned it off first it was still very soft but of course this is just our personal taste.  Even though I probably won’t cook mince dishes again in the slow cooker I thought I would share my recipe for anyone who wants to try it out for themselves.

Chilli, Slow Cooker


You will need:

  • 1 tin of red kidney beans, drained
  • 2 tins of chopped tomatoes
  • 1 tablespoon of tomato puree
  • 700g minced beef browned in a frying pan
  • 2 medium onions, chopped and cooked until translucent
  • 2 sticks of celery, diced
  • 1 red pepper, diced
  • 2 cloves garlic, crushed
  • 1 fresh green chilli finely diced
  • 1 teaspoon hot smoked paprika
  • 1 tablespoon chili powder
  • 1 teaspoon ground cumin
  • salt and pepper to taste

Place everything into the slow cooker and cook on low for 9 hours or 5 hours on high.  In my opinion this tastes better the next day as it’s not as watery, you could experiment by only using 1 tin of tomatoes or 1.5 tins.

chilli, slow cooker

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