Slow cooker beef chilli

    Slow cooker beef chilli

    Recipe photo: Slow cooker beef chilli
    1

    Slow cooker beef chilli

    (99)
    5hr30min


    96 people made this

    About this recipe: A hearty chilli, which requires very little prep. Simply brown off the beef mince and bung everything into a slow cooker and let it cook! Enjoy with rice, potatoes or corn bread.

    Ingredients
    Serves: 10 

    • 900g lean minced beef
    • 1/2 large onion, diced
    • 1 tablespoon crushed chillies
    • 3 tablespoons garlic granules
    • 1 tablespoon seasoned pepper
    • 1 (300g) tin chopped mushroom pieces, drained
    • 2 (415g) tins baked beans
    • 2 (410g) tins kidney beans with liquid
    • 350g tomato puree
    • 4 tablespoons caster sugar
    • 3 carrots, sliced
    • 3 sticks celery, sliced
    • 1 green pepper, diced
    • 1 red pepper, diced
    • 2 Scotch bonnet chillies, diced
    • 4 tablespoons beer
    • 2 tablespoons crushed chillies
    • hot sauce to taste
    • 4 tablespoons barbecue sauce

    Method
    Prep:30min  ›  Cook:5hr  ›  Ready in:5hr30min 

    1. In a large frying pan over medium heat, brown minced beef together with onion, crushed chillies, garlic granules and seasoned pepper. Drain off any excess fat and place the mixture into a slow cooker.
    2. Stir mushrooms, baked beans, kidney beans with liquid, tomato puree, sugar, carrots, celery, peppers, beer and barbecue sauce into the slow cooker. Season with hot sauce and more crushed chillies.
    3. Cover and cook on LOW for 4 to 5 hours.
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    Reviews & ratings
    Average global rating:
    (99)

    Reviews in English (78)

    by
    35

    Really Good!Buti I may be partial being canadian myself! One trick which will make this a 6 star is to add about 1/2 dozen ribs and when the meat falls away remove the bone. Also I've used maple flavoured beans baked beans, and left the sugar out.. OUTSTANDING! and how much more canadian can you get with the maple flavour eh?  -  14 May 2008  (Review from Allrecipes US | Canada)

    by
    32

    This is an awesome chili, but beware because it is very hot! We love the texture that the carrots and celery contribute. We also serve this Canuck (Canadian) chili "Cincinnati Style" (over spaghetti) to take off some of the lasting heat the taste buds experience. The spaghetti and chili do not store well together though so fix a new batch of spaghetti to serve with this fun flavored chili recipe. If you're looking for a GOOD hot chili (not, I added a load of insanity sauce kind of hot) then THIS IS IT, EH!  -  11 Jan 2005  (Review from Allrecipes US | Canada)

    by
    22

    This recipe is the "BOMB" I like it hot and this did not dissapoint me in the least bit. All the ingredients where right own however I substituted white whine vinegar for the beer because I do not drink. But I did notice that the vegetables where too crunchy so next time I think I may boil them (especially the carrots before I add them. Other than that there was not nearly a thing wrong with it. But when family visits I think I will make a mild version (without the extreme heat) for those who can't stand the heat. I give this recipe ***** and a milky way  -  21 Nov 2006  (Review from Allrecipes US | Canada)

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