Chili lead
Every Mum needs a few recipes in her repertoire that can be fixed with a minimum of fuss. This one also delivered with two extra bonuses – it makes it in bulk AND you can hide vegetables in there! Perfect for every busy household!
The slow cooker delivers a saucy beef chilli that kids won’t even realise they are getting their dose of vegetables too! You can also serve your frozen batches in a variety of ways – over corn chips as nachos, with tacos, in flatbread as fajitas or over rice for a hearty winter meal.
Full step by step photos with the recipe can be found here at Frills in the Hills.
Ingredients
- 750g beef mince
- 1 large onion, grated or finely chopped (I did mine with the food processor!)
- 2 large carrots, grated or finely chopped
- 2 zucchinis, grated of finely chopped
- 800g diced tomatoes
- 2 tb tomato paste
- 400g tin red kidney beans, drained
- 400g tin refried beans
- 1 tb tabasco sauce
- 1 tb plain flour
- 1 tsp chilli powder
- 1 tsp sugar
- 1 tsp paprika
- 1/2 tsp cumin
Method
- In your slow cooker add your raw mince, onion, carrot and zucchini.
- Add tomatoes, kidney beans, refried beans, tomato paste, Tabasco and 1 1/2 cups water.
- Mix the flour, cumin, paprika, chili and sugar in a cup/small container, top up with water until you can mix it into a paste and then add to the slow cooker.
- Turn slow cooker up to high.
- If you like it sloppy for chilli con carne over rice - cook for 5 hours.
- Keep cooking for another hour or two if you like it a bit thicker for tacos or fajitas!
Store in airtight containers in portions (I do two, but you may like more!) and freeze for up to 2 months.
Melissa Klemke is a freelance writer and a family food enthusiast. She blogs food, fun and frugality of her family of five at Frills in the hills.
