This classic slow cooked beef chilli is a quick and easy dish to make on a weeknight with your slow cooker. It’s a simple meal but that doesn’t take away from how tasty or flavourful it is, which is what you want from a midweek dinner. Take the chill off a cool winter evening with this cosy chilli.
Slow cooked beef chilli
- Heat a large pan over a medium-high heat.
- Add the beef mince and onion and cook until the meat is browned all over, roughly 4 minutes. Drain the fat, then stir in the tomato paste.
- In a large slow cooker, combine the beef, onion, kidney beans, chopped tomatoes, beer, garlic, chilli powder, cumin, oregano, paprika, and cayenne. Season with salt and pepper to taste.
- Cook on a low heat for 6 to 8 hours. The longer it is left in the slow cooker, the more flavour it gets.
- Serve warm with the cheese and spring onions.
- 1kg mince beef
- 2 tbsp of tomato paste
- 1 large, chopped onion
- 2 400g tins of kidney beans, drained and rinsed
- 2 400g tins of chopped tomatoes
- 240ml of beer (or water)
- 4 crushed garlic cloves
- 1 tbsp of chilli powder
- 1 tsp of ground cumin
- 1 tsp of dried oregano
- ½ tsp of paprika
- A pinch of cayenne pepper (optional)
- Freshly ground black pepper
- Grated cheddar cheese, for serving
- Thinly sliced spring onions, for serving
What to serve with slow cooked beef chilli
As a traditional Mexican style dish, there are a number of tasty sides that go nicely with slow cooked beef chilli. A few of our favourites include:
- Jacket potato
- Sweet potato
- Warm crusty bread