Slow Cooker Chilli

slow cooker chilli
00Yields1 Serving
DifficultyBeginnerPrep Time10 minsCook Time6 hrsTotal Time6 hrs 10 mins



 2 Tbsp cold pressed rape seed oil
 1 onion, roughly chopped
 3 cloves garlic, finely chopped
 2 red peppers, roughly chopped
 1 carrot, roughly grated
 1kg braising steak, chopped into inch sized chunks
 500g minced veal
 1 sachet Prices Spices Chilli Con Carne Seasoning
 800g canned chopped tomatoes
 1/4 tsp maldon sea salt
 100ml water
 400g canned red kidney beans, drained
 1 lime, zested
 1/2 lime, juiced

Heat the oven to 120°C if not using a slow cooker, put your slow cooker to the medium setting.


Place the bowl from your slow cooker (or a large hob / oven proof dish) on high heat and add the oil and onion, fry for 2 Minutes until starting to turn opaque.


Add the garlic, carrot and peppers to the pan and cook for a further 1 Minutes.


Next add minced veal. Fry to brown the veal whilst breaking up with a wooden spatula and then add the braising steak.


Once the braising steak has browned empty the contents of the Prices Spices Chilli con Carne Spice Mix to the pan and stir well to coat the meat in all the spices.


Put the tomatoes and water into the pan and stir well. Place into the slow cooker (or oven covered with a lid). Leave to cook for 5 Hours.


By now all of the braising steak will have started to fall apart slightly, add the can of kidney beans, the lime zest and the lime juice. Stir well and leave to cook for a further 15 Minutes.


Serve with rice, tortilla chips or bread.