Slow Cook Chilli recipe

  • Serves 6
  • 20 mins to prepare and 3 hrs 00 mins to cook
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Customer recipe by Georgia
Added 47 months ago

To prepare; chop onion, green pepper and celery, crush the garlic and drain ONE CAN ONLY of the red kidney beans (DO NOT DRAIN 1 CAN OF RED KIDNEY BEANS NOR THE CAN OF CANNELLINI BEANS)

Dry fry the beef mince and drain the fat

Put all ingredients in a warm slow cooker (including the juice from 2 of the cans) and mix.

Cook for 8hrs on low or 4hrs on high

Serve with rice.

This version is a mild-medium heat. Chilli powder can be adjusted to taste. Either reduce/increase the amount OR use mild/hot powder. There is usually loads left over, so this recipe is good to freeze or it makes lovely cheese and chilli toasties for the next day's lunch! To defrost simply place in fridge for 24hrs and re-heat in the microwave. You may need to add some more spice to it as I find it's less spicy once defrosted.

Please note: this recipe has been created and uploaded by a member of the Tesco Real Food online community. Tesco does not test customer recipes so cannot accept responsibility for the content, validate the results or answer queries regarding them.

  • 500g beef mince
  • 1 chopped onion
  • 2 sliced celery stalks
  • 1 chopped Green pepper
  • 2 crushed large cloves of garlic
  • 500g passata
  • 2 400g tin kidney beans
  • 1 400g tin cannellini beans
  • 1 TBSP medium chilli powder
  • 2 TSP dried mixed herbs

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