Slow cooker smokey chilli beef

    7 hours 20 min

    This is a delicious chilli which substitutes beef mince with diced casserole beef. It's a family favourite and has been well received by guests at dinner parties too.


    Gloucestershire, England, UK
    20 people made this

    Serves: 8 

    • 1 to 2 red onions, chopped
    • 2 to 3 cloves garlic, chopped
    • 1kg diced casserole beef
    • 2 teaspoons smoked paprika
    • 2 teaspoons ground cumin
    • 2 teaspoons ground cinnamon
    • 1 teaspoon chilli powder
    • 30g chopped coriander
    • salt and pepper, to taste
    • 1 (400g) tin kidney beans
    • 2 (400g) tins chopped tomatoes
    • 2 red chillies
    • 2 bay leaves
    • cornflour, as needed to thicken

    Prep:20min  ›  Cook:7hr  ›  Ready in:7hr20min 

    1. Preheat the slow cooker to Low setting.
    2. Add the chopped onions and garlic to the slow cooker followed by the beef, spices, chopped coriander (including stalks) and season with salt and pepper.
    3. Add the kidney beans, both tins of tomatoes, then fill 2 tins with cold water and add too. Pierce the chillies with a sharp knife and add to the slow cooker along with the bay leaves.
    4. Stir the mixture, cover and cook on low for 7 to 8 hours until the beef is tender. Remove the red chillies when the chilli is hot enough for your taste. To thicken, dissolve a tablespoon or two of cornflour in a small amount to cold water then pour in and stir. Ladle into warmed bowls or over mashed potato or rice and serve.

    Recently viewed

    Reviews & ratings
    Average global rating:

    Reviews in English (1)


    I made this again using bone in beef shin for more depth of flavour  -  02 Nov 2015