We use cookies and similar technologies (“cookies”) to help give you the best experience on our site and to show you relevant advertising. If you continue to use this site, we’ll assume that you’re happy to receive all cookies.
You should receive an email shortly.
Please log in to add this recipe
Go to binder
Don't just feed a crowd, please a crowd with this deliciously warming slow-cooker chilli, made with budget-friendly beef brisket. Aromatic spices give this dish a lovely depth of flavour and what's more, it's freezable, so you can prep it in advance for stress-free entertaining or batch cook for speedy midweek meals. See method
of the reference intake Carbohydrate 15.1g Protein 27.6g Fibre 4.6g
Tip: No slow-cooker? Follow the recipe up to step 4, then add the tomatoes and stock and bring to a simmer. Transfer to a casserole dish, cover and bake at gas 2, 150°C, fan 130°C for 5 hrs. Stir, add the beans and pumpkin; cook for 1 hr.
Freezing and defrosting guidelines
In order to enjoy optimum flavour and quality, frozen items are best used within 3 months of their freezing date. For more tips on freezing and defrosting food, read our article Love Your Freezer.
See more Slow cooker recipes
For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.
Before you comment please read our community guidelines.