Here is the recipe that I wrote for a lovely reader, who wanted to cook chili con carne for his nearest and dearest, and searched in vain to find one in my Ultimate Slow Cooker Book. We decided not to include it there, in favour of newer and more exciting things. However, a good chili con carne recipe is a real crowd pleaser, the chili recipe didn’t make it into my second Slow Cooker recipe book, either, obviously a glaring omission. If you desire a really good ‘n’ tasty chili for your Friday night gathering, also suitable for Wednesday, Sunday or Tuesday, here it is here, and I hope you find it as delicious as I did!
DAN’S CHILI CON CARNE
Serves: 6 – 8
Prep time: 20 minutes
Suitable for: All models
Cooking time: 4 hours on a high setting, or 8 hours on a low setting
1kg minced beef – I use the 10% fat kind. If you use higher fat content, be sure to spoon out some of the fat at the browning stage.
3 rashers streaky bacon or pancetta, diced (optional)
2 tbspn olive oil
2 celery stalks, chopped
2 red onions, chopped
2 red peppers, chopped
4 garlic cloves, chopped
400g pack creamed tomatoes, or passatta
1 bay leaf
4 tbsp tomato puree
1 tbspn dried oregano
2 tspns ground cinnamon
3 tbsp mild chilli powder
1 tbsp,(or add enough to taste, as the chilli powder is really not spicy at all), ground paprika
2 tbsp black treacle
2 tbsp Dijon mustard
1 x 400g can drained red kidney beans, rinsed
Freshly ground black pepper
Easy cook long grain rice, cooked to serve ( I always use Tilda, it is the best)
Garlic bread, to serve
Grated cheddar, to serve
- Brown the mince and the bacon in half the oil and season well, transfer to slow cooker. Soften the celery, onion, and red pepper in the remaining oil, stir in the garlic and spoon into the slow cooker.
- Pour the creamed tomatoes into the pan over heat to deglaze it, add the bay leaf, puree, oregano, cinnamon, chilli powder and paprika. When all is simmering, transfer to the slow cooker and stir well. Stir in the black treacle, Dijon mustard and beans. Check the seasoning.
- Cook on high for 4 hours, or low for 8 hours.
- Serve over the rice, with garlic bread, and grated cheddar.