Waterhouse’s Mouth Watering Slow Cooker Chilli

Thanks to Martin (@martindale52) for sharing his most recent Chilli recipe.  He’s been using a slow cooker for years and is much more confident than me and loves to wing it.  If you like a bit of heat this ones for you!

I particularly like his method of cooking!

Ingredients:

Yesterday I decided a chilli would be a good idea, this what I did. Into the slow cooker I put:

• 500g of minced beef (I don’t brown the meat beforehand.)
• 1 finely chopped onion (raw)
• 1 clove crushed garlic
• 1 tsp cumin powder
• 1 tsp smoked paprika
• 1 tsp dried marjoram
• 1 ltr beef stock (I use Knorr intense beef stockpots)
• 1 400g tin of chopped tomatoes
• 2 tsp tomato puree
• 1 or 2 tsp Nando’s Peri Peri sauce
• 1 tsp heaped hot chilli powder or 1 level tsp mild
• Stir well with a wooden spoon

Method:

1. Set the slow cooker to low, and cook for several hours (4 to 6) go to the pub, meet friends and drink sort of responsibly.
2. On your return, stir in a 200g tin of red kidney beans & prepare a simple salad of your choice with lemon juice & olive oil.
   Enjoy. If you have any left over, you can either freeze it or put it in the fridge for an encore in a couple of days time.

My thoughts

When I first received the recipe I was a bit worried.  I like my food with a bit of kick but this looked very hot.  I wish I hadn’t but I opted for mild chilli powder and medium Peri Peri sauce.  In future, I would follow the recipe to a ‘T’ and go for a bit of fire.

I also added 25g of dark chocolate when I added the kidney beans, recommended by Martin, but makes it smooth.

The only other thing I may do the next time I cook it is I may sauté the onions first and brown the mince and possibly use a bit less liquid as I like my chilli thick.

Other than that it was lovely!  As you can see by the picture we served it with tortilla chips, a dollop of sour cream and topped with a few chilli peppers.

Thanks Martin for another recipe to add to my stash!