Slow cooker beef 'n' bean chilli
3
Points®
Total time: 7 hr 15 min • Prep: 30 min • Cook: 6 hr 45 min • Serves: 6 • Difficulty: Easy
Ingredients
Olive oil
2 tsp
Extra lean beef mince, raw
500 g
Brown onion
1 medium, finely chopped
Garlic
2 clove(s), large, crushed
Chilli powder
2 tsp
Chilli powder
¼ tsp, to serve
Ground cumin
2 tsp
Smoked paprika
2 tsp
Dried oregano
1 tsp
Ground cayenne pepper
¼ tsp
Canned diced tomatoes
1 400g can, (1 x 400g can), drained, juice reserved
Tomato paste
¼ cup(s), (65g)
Tomato(es)
750 g, Roma variety, coarsley chopped
Red capsicum
2 medium, cut into 3cm pieces
Canned red kidney beans, rinsed, drained
1 400g can, (1 x 400g can)
Light sour cream
⅓ cup(s), (80ml)
Extra light cheddar cheese
⅓ cup(s), grated, (40g), grated
Green shallot(s)
2 individual, thinly sliced
Instructions
1
Heat oil in a large non-stick frying pan over medium heat. Cook beef, stirring to break up lumps, for 5 minutes or until browned. Using a slotted spoon transfer to a plate. Add onion and garlic to same pan and cook, stirring, for 5 minutes or until onion is softened. Add chilli powder, cumin, paprika, oregano and cayenne pepper and cook, stirring, for 1-2 minutes or until fragrant. Season with salt and pepper. Spoon beef and onion mixture into a 4.5 litre (18-cup) slow cooker.
2
Place tomato in a medium bowl. Whisk in tomato paste until smooth. Add to slow cooker with capsicum. Cook, covered, on low for 6 hours, stirring halfway through cooking time. Stir in beans and cook, covered, on low for 30 minutes.
3
Serve chilli topped with sour cream, extra chilli, cheese and shallots.
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