A large pot of slow-Cooker beef chilli, served with Jalapeño cheddar cornbread

Slow-cooker chilli

Name: Slow-cooker chilli
Total time: 4 h 30 min
Yield: Serves 8
Ingredients: 750g beef mince; 2 large onions finely chopped; 2 green chillies finely chopped; 1 tbsp garlic salt; 1 tbsp celery salt; 2 tsp hot smoked paprika; 2 tsp ground cumin; 1 tsp ground cinnamon; 1 tbsp mild chilli powder; ½ tsp ground allspice; 2 tsp dried oregano; 2 (optional) bay leaves; 3 x 400g tins chopped tomatoes; 2 tbsp tomato purée; 2 tbsp soft dark brown sugar; 3 tbsp cider vinegar; 100ml beef stock; 330ml bottle lager; 1 tbsp Worcestershire sauce; 25g dark chocolate; 400g tin kidney beans drained and rinsed; 400g tin black beans drained and rinsed; 70g strong white bread flour; 150g instant polenta; 1 tbsp baking powder; 1 tbsp caster sugar; 3 eggs; 375ml whole milk; 75g unsalted butter melted, plus extra for the tin; 100g mature cheddar grated

Janine Ratcliffe

Published: October 20, 2019 at 11:21 AM

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Serves 8

Easy

Total time: 4 hrs and 30 mins

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This slow cooker chilli is the ultimate winter warmer, combining dark chocolate, lager and Worcestershire sauce along with plenty of herbs and spices. Serve with a spicy jalapeño cheddar cornbread

Freezable

Skip to ingredients

Alternatives

Complete the dish

Try this slow cooker chilli or check out our classic chilli con carne, vegetarian chilli, vegan chilli and five-bean chilli.

We've also got plenty more slow-cooker recipes including our slow-cooker sausage casserole, slow-cooker meatballs, slow-cooker roast beef and slow-cooker beef bourguignon.

Recipe tips: Browning the mince for your chilli first will give you a really deep, rich sauce.

Slow cooker instructions

Energy-efficient and reliable, a slow cooker is the must-have appliance for batch cooking. Read our tried-and-tested reviews of the best slow cookers.

Throw all the ingredients into a slow cooker and let the mince soak up the flavours for four hours. You can make the cornbread and chilli a couple of days ahead, and just reheat to serve, if you like. The chilli also freezes really well.

Slow cooked chilli recipe

Ingredients

Nutrition

750g beef mince
2 large onions

finely chopped
2 green chillies

finely chopped
1 tbsp garlic salt
1 tbsp celery salt
2 tsp hot smoked paprika
2 tsp ground cumin
1 tsp ground cinnamon
1 tbsp mild chilli powder
½ tsp ground allspice
2 tsp dried oregano
2 (optional) bay leaves
3 x 400g tins chopped tomatoes
2 tbsp tomato purée
2 tbsp soft dark brown sugar
3 tbsp cider vinegar
100ml beef stock
330ml bottle lager
1 tbsp Worcestershire sauce
25g dark chocolate
400g tin kidney beans

drained and rinsed
400g tin black beans

drained and rinsed

CHEDDAR CORNBREAD

70g strong white bread flour
150g instant polenta
1 tbsp baking powder
1 tbsp caster sugar
3 eggs
375ml whole milk
75g unsalted butter

melted, plus extra for the tin
100g mature cheddar

grated
6 pickled jalapeños slices from a jar

chopped

Nutrition: per serving

kcal689
fat34.3g
saturates16.7g
carbs50.3g
sugars21.1g
fibre9.9g
protein37g
salt5.3g

Method

step 1

Heat a large frying pan then fry the mince in batches making sure each batch is well browned with some crispy bits. Tip each batch into a slow cooker when finished.
step 2

Add all the other ingredients except the beans and cook on high for 4 hours (or low for 8 hours). Add the beans and cook for another 30 minutes.
step 3

Meanwhile, to make the cornbread, heat the oven to 220C/fan 200C/gas 7. Butter and line a 900g loaf tin with baking paper. Mix the dry ingredients in a bowl with 11/2 tsp of salt. Whisk the eggs, milk and melted butter together. Add the wet ingredients to the dry and mix. Stir in the cheddar and jalapeños. It will be quite thin but don’t worry, the polenta soaks it all up in the oven.
step 4

Pour into the loaf tin and cook for 15 minutes, then turn the oven down to 200C/fan 180C/gas 6 and cook for another 25 minutes or until a skewer comes out clean (cover with foil if it goes dark too quickly). Cool completely in the tin then turn out. Serve slices with the chilli – if you want to serve it warm, slice, then heat through in a hot oven, covered with foil, for 10 minutes.

Looking to use up leftovers? Put them to use in these easy, satisfying chilli quesadillas, perfect for lunch the next day.

Discover our best chilli recipes here...

Authors

Janine Ratcliffe in a short sleeved long dress sitting on a chair beneath palm trees on a balcony

Janine RatcliffeFood director

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