Kiki Chili (Slow Cooker Friendly)

Chili Con Carne will forever be one of my favourite grubs, its so simple to make and every batch I make I do slightly differently. This list of Ingredients is what I used in this batch. It really does vary on what I have in my cupboards and how much I fancy spicy food.

  1. To start prep all the veg, you plan to use; finely chop the onions, dice the peppers and if there’s any other veg you’re planning to use chop it up now!
  2. Fry the beef and onions in a large frying pan, allow about 5 minutes for the onions to soften and the beef to brown, Making sure any lumps in the meat is broken up.
  3. Add the coriander, cumin, paprika and chilli powder (the amounts of these can vary depending on your personal preference. And how hot you like your chili) Making sure to stir and that the spices cover all the meat.
  4. Add the peppers/chilli’s and any additional veg you plan to use.
  5. Add the stock and wine to the mix! I add the wine first, little glug at a time. And keep stirring it all together.
  6. Add the puree and tin of tomatoes and give it a good mix and let it simmer for few minutes. Do a taste test and add extra seasoning and spices if you need to.
  7. I then move it to the slow cooker (my bundle of joy!)* adding the lump of chocolate. Sometimes, I add ketchup to give it a bit of sweetness but still keeping tomato 29512759_10214495155505479_9201189377293520113_nflavour; Sometimes I add Tabasco for an extra hit. I recommend going wild.
  8. Leave it in the slow cooker for about 8ish hours on low, occasionally stirring if you are around and tasting to make sure it’s going taste perfect.
  9. Half an hour-ish before serving I add the Kidney beans and Chickpeas if added too early they turn to mush!
  10. Once cooked serve with sides of your choice, I opted for rice and tortilla chips (with a blob of soured cream and a generous serving of cheese)
    but can go with literally anything!
    -In a wrap?
    -Jacket Potato?

    *Don’t fret if you don’t have a slow cooker! In a saucepan on medium heat simmering for 45 mins. Or in a crockpot for a couple of hours in the oven. I’m a firm believer that the longer it’s cooking the tastier the flavours will be.

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