[Closed] Simple slow cooker chilli recipes

1x Tin of tomatoes
1x Tin of red kidney beans
1x Packet of mince

and the secret ingredient

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works for me 😉

A spice packet?

Delete your account.

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You don't need a slow cooker for chili concarni, especially if it comes in a can, just saying.

It's for slow cooking raw meat.

Ahh..Stag Chilli.

There's a tin of Stag Chilli like that one that's on a shelf in the main office of C wing, HMP Wealstun, which sits there in rememberence of an officer called Hughie, who dropped down dead of a massive heart attack while doing his last roll count, on a Monday morning after a week of nights. Staff found it in his locker after his funeral, along with his supply of duty free tobacco.
It'll still be there when they demolish the wing!

Sorry, what was the question again?

You dont "need one" but going out and chucking it all in and coming back to dinner being ready is great

But if you do use tinned mince in the slow cooker, don't forget to open the tin 1st.

Remember to use organic, artisan mince, from cattle that graze on lush green pastures at exactly 300ft above sea level.

This is STW and standards need to be maintained

Oh.... and serve it in a coal scuttle, obvs

lump of meat.
bottle of wine.
er, that's it.

All useful, although have the raw mince tinned Tom's and kidney beans already, the corner shop doesn't sell stag chilli sadly, and due to recovering from an op can't drive or walk the 2 miles to town to get it. Have a range of spices just hoping for a tried and tested recipe.

Forget the packet...
Just make sure there is garlic in there, then add Cumin, Smoked Paprika, a cinnamon stick, some bay leaves, touch of oregano and some smoked chillis
https://www.spicesinc.com/p-84-chipotle-morita-chiles.aspx

Will make anything better.
I would also chuck in a 4 bean mix along with the kidney beans for variety.

[url= http://www.hairybikers.com/recipes/view/chilli-con-carne#iZuRyxVbyvq5F0c8.97 ]There tha goes....[/url]

You don’t actually need to be hairy. Or a biker!

My recipe is pretty similar to Mike’s, my “secret” ingredients though are cocoa powder & soy sauce. Also IMO you won’t really notice if you skip the cinnamon, bay & oregano (although I’ll use them if I have them/can be arsed)

Oh yeah & chunks of beef, not mince obvs

Oh yeah & chunks of beef, not mince obvs

Brilliant I have enough to put something together nicely, cheers.

Or chicken thighs work really well

Fish as well, but best using Ling, which is more meaty than Cod or Haddock, just harder to source, unless you catch it yourself, as I tend to do in summer from the boat.

Chilli fish is hard to beat IMO!

I use turkey mince, add some grated aubergine and courgette to get stealth veg into the boy. Its not as nice as beef but much healthier.

[url= http://www.charleneflash.com/2012/11/acapulco-chicken.html?m=1 ]Acapulco Chicken recipe[/url] which is basically a chicken chilli.

You definitely don’t need to do these in a slow cooker though, really.

As it’s snowing and comfort food will be required later, i’m Going to put this - [url= https://www.deliaonline.com/recipes/international/european/hungarian/braised-beef-goulash-with-smoked-pimenton ]Delias Beef Goulash[/url] - in the slow cooker this morning, for tucking in too tonight. Now that’s a proper slow cooker recipe 😀

Mince.. cook it in the pan it

Beef shin chilli.... Slow cooker

500g minced mutton (browned off)
Tin baked beans
Tin toms
4 cloves crushed garlic
Tblsp tom puree
Dessert spoon cumin powder
Dessert spoon hot chilli flakes
Teaspoon or two of oregano or handful fresh
Salt and pepper to taste.

I’m making chilli tonight, never tried it with a cinnamon stick. May gave it ago but I’m not convinced.

Check out the grillstock cook book. They have a winning spice mix for chilli. Makes enough for around 4-5 slow cooker loads.

A good quality beef mince and brown off with onions before popping in slow cooker makes the difference.

You'll need one of these..........
https://www.johnlewis.com/kitchenaid-artisan-cook-processor/p2037919?colour=Almond%20Cream

May gave it ago but I’m not convinced.

My spice mix for chilli for four is currently:-

2 teaspoon mild smoked paprika.
2 teaspoon cumin
1 teaspoon cayenne pepper
2 teaspoon chipotle paste
1 teaspoon salt
1 teaspoon sugar
1 teaspoon black pepper.

That "normal" Stagg chilli is meh, this stuff however:

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I couldn't finish it, crazy hot.

Say no to mince folk.

Don't use stewing steak either that doesn't end well. Just goes chewy.

Get doon the butchers and get some back vein or spaul. It's cheap

Chop up your chillis onion garlic and ginger. Chuck into blender and blitz. Cover the raw meat in it. Leave for a couple hours.

Brown off.

Stick in slow cooker. Deglaze Pan with some beef stock and add to the slow cooker 2 tons of whole tomatos some tomato puree , some smoked paprika , a couple sliced open but whole birds eyes (remove before serving ) and some dark chocolate.

Cook over night + next day ( wrap lid in dishtowel for the day to reduce the sauce a) serve at night. Meat should have broken up and tender as hell.

Never fails to go down well.

Awesome, will try some of these this weekend, although I suspect that much like my bolognese, however fancy I get or authentic the ingredients, it will taste the same as every other bloody chilli I've ever done, i.e. passable but boring.

I seem to have a knack for reducing any selection of ingredients, however exciting, down to the exact same flavour every time 🙁

Brisket, slow cooked and then pulled makes my favoured beef chilli and all chillies need either bacon, chorizo or some lardons for a bit of a kick.

Dried Jalapenos also add a nice smoke.

Sure isn't simple but I want to try making this - [url= http://www.seriouseats.com/2010/01/how-to-make-the-best-chili-ever-recipe-super-bowl.html ]http://www.seriouseats.com/2010/01/how-to-make-the-best-chili-ever-recipe-super-bowl.html[/url] (well, actually I want to try [url= http://www.seriouseats.com/2012/01/best-vegetarian-bean-chili.html ]http://www.seriouseats.com/2012/01/best-vegetarian-bean-chili.html[/url]) to see if it really is all that. I find reading the reasoning behind each ingredient pretty interesting though.

toby you are indeed correct. som lardons whizzed through the pan to brown and then thrown into the slow cooker on the morning after the night cook works well. (although i only started doing it at that point as once i forgot to buy any lardons/bacon and the shop in the village had closed when i started cooking it so had to wait till AM for bacon.)

I have stopped using mincemeat altogether – I now get a shoulder of pork lathered in chipotle sauce and slow cook it all day. When I get home from work I shred it then add to it:

Two onions
One sweet red pepper
Five cloves of garlic (crushed)
One packet Old El Paso spice mix
Paprika
Chilli powder
Splash of Lee & Perrins
Splash of Encona Caribbean chilli sauce
Splash of lemon juice
Three tins kidney beans in chilli sauce
Three tins tomatoes in chilli sauce
A very big handful of sweetcorn

Then simmer for a couple of hours on the hob until the onion is well softened.

Serve with tortilla wraps and jalapenos

I tried the "Dynamite Hot" Stagg Chilli once.

And never again. I'd hazard a guess that eating the Sun would be less painful.

And when it was time for it to make an exit? Well, I don't want to relive that again in a hurry.

Mikewsmiths recipe is largely what I'd do. I've added black garlic before and used shredded, slow roasted beef rib. Bit exuberant for a regular chilli but for an occasion it's pretty spanking.

add to the slow cooker 2 tons of whole tomatos

Noticed some people measure out spices in teaspoons... I always use tablespoons - makes for a really thick sauce. If you can’t stand a spoon up in it it ain’t done right 🙂

Mince Beef
1 onion
1 tin chopped tomatoes
1 tin red kidney beans
2 garlic cloves, crushed
1 tablespoon tomato puree
4 tablespoons ketchup
6 tablespoons brown sauce
crushed chillies to taste
1 teaspoon smoked paprika
1 dessert spoon red wine vinegar
salt and pepper to taste

Good if you don't mind the flavours, otherwise you just end up with something unbalanced and confusing - that or your spices are old and crap.
If you want to thicken a sauce you some cornflower

Noticed some people measure out spices in teaspoons... I always use tablespoons - makes for a really thick sauce. If you can’t stand a spoon up in it it ain’t done right

Just reduce the sauce down spices aren’t for thickening.

Having to reduce defeats the point of using a slow cooker!!

so does adding tablespoons of spices to thicken things up. Unless you want something massivly over spiced or as I said have crap flavourless powder in there

I don’t use one but if you must then as Mike says use cornflour or less wet ingredients.

I don’t use one

baked beans & an oxo cube are the key...

so does adding tablespoons of spices to thicken things up.