chilli concarni

Name: chilli concarni
Prep time: 20 min
Cook time: 420 min
Total time: 440 min
Yield: 4 servings
Ingredients: 1 tablespoon vegetable oil; 500 g beef mince; 1 large onion, finely chopped; 2 garlic cloves, finely chopped; 1 red pepper, deseeded and diced; 1 yellow pepper, deseeded and diced; 2 tablespoons tomato purée; 2 x 400 g tins chopped tomatoes; 400 ml beef stock; 2 teaspoons ground cumin; 2 teaspoons smoked paprika; 1 teaspoon dried oregano; 1 teaspoon mild chilli powder; 400 g tin red kidney beans, drained and rinsed; 150 g tinned sweetcorn, drained; 1 teaspoon sugar; 1 tablespoon Worcestershire sauce; ½ teaspoon fine salt, plus more to taste; ¼ teaspoon black pepper; 1 tablespoon fresh coriander, chopped, to serve

A hearty slow cooker chilli made with beef mince, kidney beans, peppers and sweetcorn in a gently spiced tomato sauce. Serve with rice, jacket potatoes or tortilla chips for an easy family dinner.

Instructions

Heat the oil in a large frying pan over a medium-high heat. Add the beef mince and cook for 5–7 minutes, breaking it up with a wooden spoon, until browned. Drain off any excess fat if needed.
Add the onion and peppers to the pan and cook for 4 minutes, then stir in the garlic and cook for 1 minute.
Stir in the tomato purée, cumin, smoked paprika, oregano and chilli powder. Cook for 1 minute so the spices become fragrant.
Transfer the beef mixture to a 3.5-litre slow cooker. Add the chopped tomatoes, beef stock, kidney beans, sweetcorn, sugar and Worcestershire sauce. Stir well and season with the salt and black pepper.
Cover and cook on low for 7 hours, or until the sauce is thick and the vegetables are tender. Stir once or twice if convenient, but keep the lid on as much as possible.
Taste and adjust the seasoning. Scatter with fresh coriander and serve hot with rice, jacket potatoes or tortilla chips.

Equipment needed

Recommended slow-cooker size: 3.5 litre

3.5-litre slow cooker
Large frying pan
Wooden spoon
Can opener

Swaps and substitutions

Beef mince → Lean beef mince
Use the same quantity and drain away excess fat after browning.
Fresh coriander → Fresh parsley or spring onions
Use as a finishing garnish, or leave it out.

DadTheFoodiewww.dadthefoodie.com

Slow cooker

Tags: Slow cooker, Beef, Family meals, Midweek meals, One-pot meals, Freezer friendly

chilli concarni

A hearty slow cooker chilli made with beef mince, kidney beans, peppers and sweetcorn in a gently spiced tomato sauce. Serve with rice, jacket potatoes or tortilla chips for an easy family dinner.

Prep: 20 min
Cook: 7 hrs
Total: 7 hr 20 min
Servings: 4

Equipment

Slow-cooker size: 3.5 litre

3.5-litre slow cooker
Large frying pan
Wooden spoon
Can opener

Ingredients

1 tablespoon vegetable oil
500 g beef mince
1 large onion, finely chopped
2 garlic cloves, finely chopped
1 red pepper, deseeded and diced
1 yellow pepper, deseeded and diced
2 tablespoons tomato purée
2 x 400 g tins chopped tomatoes
400 ml beef stock
2 teaspoons ground cumin
2 teaspoons smoked paprika
1 teaspoon dried oregano
1 teaspoon mild chilli powder
400 g tin red kidney beans, drained and rinsed
150 g tinned sweetcorn, drained
1 teaspoon sugar
1 tablespoon Worcestershire sauce
½ teaspoon fine salt, plus more to taste
¼ teaspoon black pepper
1 tablespoon fresh coriander, chopped, to serve

Substitutions

Beef mince → Lean beef mince (Use the same quantity and drain away excess fat after browning.)
Fresh coriander → Fresh parsley or spring onions (Use as a finishing garnish, or leave it out.)
Sweetcorn → Diced carrot (Add the carrot with the peppers and cook until tender.)

Instructions

Heat the oil in a large frying pan over a medium-high heat. Add the beef mince and cook for 5–7 minutes, breaking it up with a wooden spoon, until browned. Drain off any excess fat if needed.
Add the onion and peppers to the pan and cook for 4 minutes, then stir in the garlic and cook for 1 minute.
Stir in the tomato purée, cumin, smoked paprika, oregano and chilli powder. Cook for 1 minute so the spices become fragrant.
Transfer the beef mixture to a 3.5-litre slow cooker. Add the chopped tomatoes, beef stock, kidney beans, sweetcorn, sugar and Worcestershire sauce. Stir well and season with the salt and black pepper.
Cover and cook on low for 7 hours, or until the sauce is thick and the vegetables are tender. Stir once or twice if convenient, but keep the lid on as much as possible.
Taste and adjust the seasoning. Scatter with fresh coriander and serve hot with rice, jacket potatoes or tortilla chips.

Storage and leftovers

Freezer friendly: Yes

Suitable for batch cooking

Cool leftovers promptly, transfer them to a covered container and refrigerate within two hours. Use within 3 days, or freeze in suitable portions for up to 3 months. Defrost: Defrost portions in a covered container in the fridge overnight. Do not defrost at room temperature.

Defrost in the fridge if frozen, then reheat in a saucepan over a medium heat or in the microwave until piping hot throughout. Stir during microwave reheating and add a splash of water if the sauce is very thick. Only reheat once.

Use leftovers in jacket potatoes, toasted wraps, quesadillas or on top of nachos with grated cheese.

Allergen information

Worcestershire sauce may contain fish, so check the label. Serve with suitable accompaniments if catering for allergies.

Always check ingredient packaging and labels if you or someone you are cooking for has an allergy.

chilli concarni

Instructions

Equipment needed

Swaps and substitutions

chilli concarni

Equipment

Ingredients

Substitutions

Instructions

Storage and leftovers

Allergen information

Storage and leftovers

Allergen information

My private notes

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