The preparation for this took all of 10 minutes; some quick chopping and a few minutes to soften the onions and brown the mince. If you want to make this on the stove instead of the slow cooker, keep covered on a low heat for 35-45 minutes.
Slow-cooker chilli con carne
(Recipe slightly adapted from Lakeland, served 6)
1 tbsp olive oil
1 large onion, finely chopped
2 garlic cloves, finely chopped
1kg minced beef
1 tsp ground cumin
1 1/2 tsp dried chilli flakes
250ml beef stock
squeeze of tomato paste
2 x tins chopped tomatoes
1 tbsp fresh oregano, chopped
2 x tins kidney beans, rinse and drained
2 peppers, chopped
6 tbsp fresh coriander leaves
In a large frying pan, heat the oil; cook the onion and garlic until soft. Add the beef, cumin and chilli and cook until the beef has browned. Add to the slow cooker and add the stock, tomato paste, chopped tomatoes and oregano; stir well. Cover and cook on low for 6-8 hours.
Add the beans and peppers and cook on high for 30 minutes, until hot. Season and serve with rice and a sprinkle of coriander.