Slow cooker chili con carne

 Use whichever beans you have in the cupboard for this richly spiced beef and chipotle slow cooker chili. It's a perfect meal to prepare for busy weeknights

Ingredients

• 3 tbsp olive oil
• 500g beef mince
• 1 onion , finely chopped
• 1 celery stick , finely chopped
• 1 large red pepper , thickly sliced
• 2 garlic cloves , finely grated
• 2 tsp ground cumin
• 1 tsp smoked paprika
• 2 tsp dried oregano
• 2-3 tbsp chipotle chilli paste
• 3 tbsp tomato purée
• 400g can chopped tomatoes
• 400ml beef stock
• 2 x 400g can black beans , drained
• 4 small squares dark chocolate
• tortilla chips or cooked rice and soured cream, to serve

• Method

  • STEP 1

  • Set the slow cooker to low. Heat 1½ tbsp oil in a large, non-stick pan over a high heat and fry the mince for 10-12 mins or until evenly browned. Tip into the slow cooker. 

  • STEP 2

  • Heat the remaining oil in the pan. Fry the onion, celery and pepper for 10 mins or until softened. Add the garlic, cumin and paprika and fry for 1 min. Tip into the slow cooker. 3 Stir in the oregano, chipotle paste, tomato purée, tomatoes and stock. Season. Cover and cook for 6-8 hrs.

  • STEP 3

  • Stir in the oregano, chipotle paste, tomato purée, tomatoes and stock. Season. Cover and cook for 6-8 hrs.

  • STEP 4

  • Stir in the beans and chocolate during the final 30 mins of cooking. Serve with a bowl of rice or tortilla chips and a dollop of soured cream

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