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Rachel's Slow Cook Chilli

Rachel Prince

For Dinner ( Beef, Chilli )


Published on

10 minutes to prepare and 15 minutes then 600 minutes to cook

Serves 6


This is a fantastic recipe if you love your chilli. (Yes, I know in the US it's 'chili', but I'll spell it the way we do in this country. So shh! ;P ) It is a warm, comforting meal that can be eaten on it's own, or with rice, chips, or even on nachos.


3 large steaks
1 onion (Chopped finely)
4 cloves garlic (Chopped finely)
1 jar/packet/carton passata
1 tin of chopped tomatoes
1 jar/packet/tin Beef stock
2 tins kidney beans
1 or 2 tablespoons of chilli powder (Depending on how hot you like it!)
1 teaspoon of basil (Fresh OR dried)
1 teaspoon of oregano (Fresh OR dried)
1 teaspoon ground black pepper
1 tablespoons of paprika
1/2 tablespoon of cayenne pepper
1 teaspoon salt
1 tablespoon of Marmite (Optional. Adds a meaty kick)
1/4 bottle of red wine (Optional)


Heat some oil in a frying pan. Add your garlic and onion, then slice your steak into small strips and place in the frying pan. Add some chilli powder, cayenne, paprika and your red wine if you choose to use it. Fry until all is brown and the wine is reduced.

Place into your slow cooker along with the beef stock, passata, chopped tomatoes, kidney beans, all your herbs and the rest of your spices, salt and pepper. (Add Marmite now if you wish to add it at all.)

Mix all the ingredients together and cook for 8 to 10 hours on 'Low'.


[NOTE: If you don't have a slow cooker, you can do this in the oven with a foil topped oven proof dish, oven set on a low heat.]


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