November 24, 2013

Slow Chilli

Since getting the slow cooker, I’ve done a number of things, but the two I keep on going back to are chilli (of the con-carne variety) and sausage/bean casserole, which is similar to cassoulet, but much fartier. So in deference to the ozone layer, I’ll share the chilli one instead…

Lyle’s Slow Chilli

Serves : 4-8, dependent on meat amount and/or serving size.
1st load - chillis are in with the chopped peppers 2nd set of ingredientsIngredients

  • 500g, 750g, or 1kg of extra-lean mince (depending on how much you’re making)
    NOTE : If you use other mince (lean, or normal) you’ll also have to scoop out fat galore from the slow cooker, which is effing vile.
  • 2 chopped onions (I prefer red onions, but really, who cares?)
  • 2 chopped peppers (colour irrelevant)
  • 3 chopped chillis
  • 2-3 cloves garlic (or be lazy – like me – and use the chopped stuff)
  • dollops (according to taste) of chilli powder, cumin, mixed herbs
  • a good squidge of tomato puree
  • 2 tins chopped tomatoes
  • 2 tins red kidney beans – I use the ones in water, you can use the ones in chilli sauce if you want
  • 200ml stock (I’m lazy and use an Oxo cube in water)
  • Optional : 1 tin baked beans

Method

  1. Chop up the onions, peppers, chillis, and (if necessary) garlic before starting
  2. In a frying pan, brown the meat. Use some oil if necessary (I don’t)
  3. When browned, add in the onions, peppers, chillis, garlic and spices
  4. Let it all sweat a bit, soaking up the flavours and fun
  5. Before putting it all in the slow cooker, drain off the fat
  6. Bung in the slow cooker
  7. Cover with tomatoes, tomato puree, stock and baked beans (if using)
  8. Give it all a stir, like a Daily Mail journalist at an EDL rally
  9. In the cooker, ready to goLeave to cook for about seven to eight hours (my one only has two settings- warming and cooking- so I’ve no idea if that’s low, high, or whatever. I don’t think it really matters)
  10. Add in the tins of kidney beans
  11. Leave to fester cook for another 30 mins
  12. Serve with rice, or whatever else you fancy

And that’s it.

Mine never comes out super-hot – I assume that slow-cooking mellows things out somewhat – but it’s always good.

Lyle

7 thoughts on “Slow Chilli

  1. There’s pretty much nothing better or more satisfying than a good chili. I reckon every one will have their own take too, and it’s really interesting to see how other people do it. I like to mince up a reasonably cheap steak in a blender (that’s a Jamie Oliver tip, and you can really taste the difference). I add pancetta with the meat too, and probably some dark beer or red wine or any other booze I’ve got hanging about. I’ll then add chopped sundried tomatoes with everything else and season with cumin and a pinch of cinnamon. Mmm. I like it spicy too, so chillis with seeds for me……
    Love this sort of food, so big thanks for sharing this, Lyle. Sounds delicious!

  2. It came out marvellously, but I didn’t take a picture because…

    1. I was bloody starving
    2. I’m shit at presentation, so just bung it and the rice together. It doesn’t look appetising, but I don’t care.
  3. Just as we had all nearly finished eating my chilli yesterday, I remembered that I hadn’t taken a photo. We were also starving and it smelled so nice. So I took a photo of the nearly empty pot.

  4. Mine made up five lunches for the week, plus a good sized evening meal, so I was happy.

  5. We had a dinner guest, so three adults and one child, and the leftovers made one child’s portion for the freezer. Normally there’s enough leftover for my lunch, so I was not happy.

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