Chilli is an American classic and almost everyone I know has their own variation of this recipe. While some like it hot or add beans, others go easy on the hot chilies and add other ingredients to make it unique. I’ve concluded that there is no single, best chili recipe and that they are all great!
This is my favorite chilli recipe, I’ve find it at BBC Good Food – and I really like it. Best of all, you can make it in a slow cooker so it’s super-convenient too.
I like mine over a baked potato but you could just as easily have it with rice or on its own, straight from the bowl. However, I always top my chili with a big dollop of sour cream.
Preparation time: 20 minutes
Cooking time: 6 hours
Serves: 4 persons
- 2 pounds ground beef
- 2 tablespoons olive oil
- 2 large onions, halved and sliced
- 3 large garlic cloves, chopped
- 2 tablespoons chili powder
- 2 teaspoons ground cumin
- 2 teaspoons dried oregano
- 14 oz. canned chopped tomato
- 2 beef stock
- 2 large red peppers, deseeded and cut into chunks
- 10 sundried tomatoes
- 3 x 14 oz. cans red kidney beans, drained
Set your slow cooker to Low and leave it to warm up.
Next, heat the oil in a large frying pan and cook off the onions for five minutes. Add the garlic, spices and oregano, and cook them with the onions for another minute. Then, add the beef. Cook until browned.
Put the meat mixture into your slow cooker. Add the tomatoes plus half a can of water. Add the stock cubes and the other herbs, spices and seasonings.
Toss in the peppers, beans, and the sundried tomatoes. Cook the whole lot for six hours or until the sauce is thick and the meat is cooked. Serve with rice.
Note: If you don’t have a slow cooker you can convert this recipe for your oven, learn how in this article.
A printable versions and nutrition information can be found at the original recipe source here.
Picture credits Gimme Some Oven.
I’ve been sharing slow cooking recipes and I continue to publish more. You can find all the recipes I fall in love here.