Slow-cooker chili con carne
A really simple and yummy chili recipe that you set and forget in the slow cooker.
Chili cheese fries … Chili with cornbread … Chili on baked potatoes … Chili with corn chips nacho style … Chili with almost anything else you could ever want (anyone for chili on a chocolate peanut butter cookie? Even I think that might be a stretch!). Our family loves to have chili con carne on a regular basis and we have had it many MANY different ways. This recipe has evolved somewhat, since I’ve found the joys of a slow cooker and what that can do for chili …
The main difference between this chili recipe and others is that this one uses diced beef, rather than ground beef. In the slow cooker, this makes the beef just fall apart on your fork and in your mouth. It’s a really REALLY simple recipe … try it (maybe with my gluten-free cornbread – see recipe here) and let me know how you go!
- 500g diced beef
- 1 onion, finely chopped
- 1 medium-sized carrot, grated
- 1/2 zucchini, grated
- 1 tin diced tomatoes
- 1 tin tomato sauce
- 1 tin beans
- 1 chipotle pepper
- 1 tbs paprika
- 1 tbs cumin
- 2 tbs oregano leaves
- Combine the beans and chipotle pepper with about 1 cup water in a food processor and blend until desired texture.
- Add all other ingredients into slow cooker, as well as the bean mixture, and mix to combine.
- Cook in slow cooker for at least 4 hours.
- After 4 hours, check seasoning and add salt and/or pepper to desired taste.
- In America, there are tins of tomato sauce. For you Australians, this is NOT the stuff you put on hot dogs etc, it is more like the Italian tomato passata.