Smoky Slow Cooker Chilli

Let the slow cooker do the work with this rich and smoky chilli, packed with beef mince, kidney beans, black beans, peppers and tomatoes. Smoked paprika, chipotle paste and warming spices add depth and gentle heat, while pickled walnuts, mini onions and stem ginger bring an extra layer of flavour. Perfect served with rice and all your favourite chilli toppings.
Cooking Time
375
Portions
5

Ingredients

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  •   tbsp olive oil
  • g beef mince (we recommend 20% fat)
  •   cloves garlic, crushed
  •   brown onion, diced
  •   tsp ground cumin
  •   tsp smoked paprika
  •   tbsp mild chilli powder - adjust for personal heat preference
  •   cinnamon stick
  •   tsp chipotle paste
  •   tbsp tomato purée
  •   tbsp water
  •   red pepper, diced
  • g good quality chopped tomatoes
  •   beef stock pot (swap to vegetable if making the vegetarian version)
  •   medium tomatoes, deseeded, diced
  •   Opies Mini Onions
  •   Opies Pickled Walnuts, chopped
  •   ball Opies Stem Ginger, chopped
  •   can kidney beans,drained, rinsed
  • ml water
  •   can black beans, drained, rinsed, optional
  •   tsp salt flakes and fresh cracked black pepper
  • g fresh coriander

  • 1

    Step 1

    Over a medium heat, heat 1tbsp of oil in a saucepan. Add the beef mince.
  • 2

    Step 2

    Cook for approximately 5-7 minutes, until browned. Remove the meat from the pan and set aside.
  • 3

    Step 3

    Using the same saucepan, add the remaining oil and heat gently before adding the onion. Cook over a medium heat for around 5 – 6 minutes, until the onions are translucent.
  • 4

    Step 4

    Add the garlic, spices, chipotle paste and tomato purée and cook for a minute or so, before adding 4tbsp of water, to loosen.
  • 5

    Step 5

    Transfer the browned meat and the vegetable/spice mix to the slow cooker.
  • 6

    Step 6

    Add all the remaining ingredients to the pot. The black beans will break down, so if you prefer having them whole, add them towards the last 10 minutes of cooking time.
  • 7

    Step 7

    Cook on low, for at least 6 - 8 hours.
  • 8

    Step 8

    Serve with rice, tortilla chips, guacamole, sour cream, grated cheese, pickled jalapeños, pickled red onions and lime wedges.

Ingredients

  • 2 tbsp olive oil
  • 400 g beef mince (we recommend 20% fat)
  • 2 cloves garlic, crushed
  • 1 brown onion, diced
  • 1 tsp ground cumin
  • 1 tsp smoked paprika
  • 1 tbsp mild chilli powder - adjust for personal heat preference
  • 1 cinnamon stick
  • 1 tsp chipotle paste
  • 2 tbsp tomato purée
  • 4 tbsp water
  • 1 red pepper, diced
  • 800 g good quality chopped tomatoes
  • 1 beef stock pot (swap to vegetable if making the vegetarian version)
  • 6 medium tomatoes, deseeded, diced
  • 12 Opies Mini Onions
  • 4 Opies Pickled Walnuts, chopped
  • 1 ball Opies Stem Ginger, chopped
  • 1 can kidney beans,drained, rinsed
  • 200 ml water
  • 1 can black beans, drained, rinsed, optional
  • 1 tsp salt flakes and fresh cracked black pepper
  • 20 g fresh coriander

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