Crockpot Chili Recipe

Crockpot chili

My crockpot / slow cooker love affair is in full swing and I seriously can’t get enough of it! When I first started using my slow cooker I noticed that my sauces were still really watery and I really like a nice thick consistency so if you’re having the same problem here’s a little tip; 30 minutes before you want to serve up turn your slow cooker up to high and remove the lid, this should help thicken the sauce up quite nicely 🙂 Anyway, here’s my latest slow cooker creation:

Ingredients:

  • 500g minced beef
  • 3 cloves of garlic grated
  • 1 tin of chopped tomatoes
  • 1 carton of pasata
  • 1 tbsp of tomato puree
  • 1 tbsp lea and perrins worcestershire sauce
  • 1 red pepper chopped into strips
  • 1 tin of drained kidney beans
  • 2 tsp of chili and cacao nibs
  • 1 tsp cumin
  • 1 tsp cinnamon

Method:

Doesn’t get easier than this; put everything in your slow cooker, give it a stir and cook on high for 4 – 5 hours.

I served this with some baked sweet potatoes but it would be just as tasty with cauliflower rice, quinoa or wholegrain rice.

Love Roo xx

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