Slow Cooker Beef Chili with Crunchy Nachos
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recipe by Octopus Publishing https://octopusbooks.co.uk/
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- Total Time
- 9hrs 40mins
-
- Serves
- 4
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- Calories
- 665
Pop the ingredients for this rich, flavorful chili into your slow cooker before work for a hassle-free midweek meal. Crunchy tortilla chips and melted sharp cheddar create a fun topping for a dish the whole family will love.
recipe updated 8 Jun 2020
Ingredients
-
- Onion
- 1
-
- Garlic clove
- 2
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- Tinned red kidney beans
- 355 g
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- Red bell pepper
- ½
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- Coriander
- as needed
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- Cheddar cheese
- 105 g
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- Sunflower oil
- 1 tablespoon
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- Minced beef
- 455 g
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- Smoked paprika
- 1 teaspoon
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- Dried chillies
- ½ teaspoon
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- Ground cumin
- 1 teaspoon
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- Plain flour
- 1 tablespoon
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- Tinned chopped tomatoes
- 370 g
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- Beef stock
- 160 ml
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- Dark brown sugar
- 1 tablespoon
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- Salt & pepper
- as needed
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- Tortilla chips
- 100 g
Tools
-
Wooden spoon
-
Slow cooker bowl
-
Large saucepan
Step preview
- Add sunflower oil to a clean large saucepan
- Add minced beef to the large saucepan
- Add onion to the large saucepan
- Fry until browned while stirring occasionally - 5 min
- Add garlic clove, smoked paprika, dried chillies and ground cumin to the large saucepan
- Cook - 2 min
- Stir plain flour into the large saucepan
- Add tinned chopped tomatoes, tinned red kidney beans, beef stock and dark brown sugar to the large saucepan
- Season with salt & pepper
- Transfer content of large saucepan to slow cooker bowl
- Cook - 9 hr, low heat
- Stir well
- Top with tortilla chips
- Add red bell pepper to the slow cooker bowl
- Sprinkle with coriander and cheddar cheese
- Brown in grill until melted
- Serve