[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.

how exactly does it defeat the point of using the slow cooker....

the last thing you want is it drying out in the slow cooker.

worth having slightly too much liquid in and reducing it down by leaving it the last hour with the lid off.

cos I want to eat when I get it starving, not sod around for an hour first! 😆

depends why you use the slow cooker i guess , i use it to make good food , others use it to make easy food. different strokes innit

To be fair you did the sodding around before hand.

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

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Going to get expensive with the tblspn of saffron. And a little salty with the tblspn of salt. But everything will be brought together with a tblspn of hot chilli powder as long as you 'forget' to add the tblspns of cinnamon and clove 😯

Tbh I do like the idea of thickening sauce with chilli though. Woof!

You haven't tried a chilli until you've tried carne con chile rojo. You have to toast the chillis, soak and then blend the sauce but it's worth it. Easily adaptable for a slow cooker.

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https://pinaenlacocina.com/2015/07/08/carne-con-chile-rojo-beef-and-red-chile/

Why do they put all the words the wrong way round and spell 'chilli' wrong?

Because they are written by Soviet spies.

Fish as well, but best using Ling

Harsh but probably fair.

Stick some liquid smoke in your slow cooked chilli beef too.

My secret tip:
Don't make the chilli itself too spicy. Let the flavours talk for themselves.

Instead, knock up a really quick salsa and add to taste:

Garlic
Tomatoes (deseeded)
Onions
Habanero peppers

Chop roughly, stick some neutral oil over the top (not olive), and roast in the oven until the tomatoes and habaneros start to blacken. (If you want, take the garlic out earlier to prevent it getting too bitter).

Stick in a blender with some lime juice and coriander leaf. Blitz.

Don't make the chilli itself too spicy. Let the flavours talk for themselves.

Just don't dominate with chilli, the paprika and cumin are important flavours, like a good curry doesn't need much chill in it too. It's one of the reasons I prefer the smoked chill as it gives enough flavour but not outright chill

Not simple but here goes

1 large brisket joint 1 to 1.5kg
400 grams dried red kidney beans
2 large mild white onion chopped
2 cans tomatoes chopped
red and green bell peppers
2 beef oxo
1 teaspoon salt
1 teaspoon ground pepper
1/2 teaspoon ground chilli
1 teaspoon smoked paprika
1 tablespoon mixed herbs
3 cloves garlic crushed
2 teaspoons brown sugar
2 to 4 squares good plain chocolate

remove the string from the brisket joint and unroll.
trim off all visible skin and fat

cut a diamond pattern in inside surface of the unrolled joint cutting about 3/4 the way through the meat.

mix the Oxo, salt pepper chilli paprika and mixed herbs into a dry rub, and rub into the meat.

roll the joint up again wrap in two layers of cling film and put in the fridge for at least 12 up to 48 hours.

soak the kidney beans in cold water overnight then boil rapidly for 10 minute.

Put the onion, garlic, beans sugar and tomatoes in the slow cooker season with more salt and pepper, add more chilli flakes if you like it hot.

Unroll the beaf and place on top of the other ingredients seasoned side down. cook on low for 8 hours.

Remove the beaf and place in a bowl, shred pulling it apart with two fork, put it back in the slow cooker mix well and add the chocolate cook for a further hour.

serve with potato, wedges baked potato, or boiled rice

Or for maximum faff do it the Heston way... http://www.insearchofheston.com/2014/10/how-to-make-hestons-perfect-chilli-con-carne-recipe-from-in-search-of-perfection/

Not simple, but this is AMAZING

http://www.homesicktexan.com/2009/02/more-precise-texas-chili-recipe.html

Big bowl of this with a bit of cheese and fresh onion on top on a cold day is fantastic. I'm keenly awaiting the end of my veggie/vegan January to get it on the stove

Anarchy, I know, but I do like a veggie chillie heavy on beans - black,pinto and kidney. Stuff like carrots, courgettes and roasted squash for veggies. The important bit is making sure everything is chopped to the same size - ffs never have finely diced mixed with chunky, one or the other. And leave it at least a day to mature.

Oh, and fresh sweetcorn.

And for all those no mince people, one of the best I ever had was a proper beef mince chilli with some guys from arizona at the mega, been cooking for a long time

If you want to thicken a sauce you some cornflower

Lovely.

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We pretty much live on M&S tinned chilli when we go on our Scottish west coast sailing holiday every summer.

Heat chilli, mix with boil in the bag rice, mayo and cheese.

Even the kids love it.

At home, Nigella's chilli recipe FTW IMHO

https://www.nigella.com/recipes/cornbread-topped-chilli-con-carne

Love the brisket chilli though I added a mix of ancho/chipotle/mulato chillis.

Has anyone used liquid smoke? I've just bought some, not tested yet.

thecaptain - Member

Has anyone used liquid smoke?

In true STW style, my mate is the head chef of a BBQ restaurant that has their own smokehouse, so no. 😆

14hr smoked beef ribs FTW though. 8)

Has anyone used liquid smoke? I've just bought some, not tested yet.

Yes I use it in slow cooled pork recipes, also used it in last nights pork & buffalo sausage casserole.

Has anyone used liquid smoke? I've just bought some, not tested yet.

I used to. Mesquite in a bottle. It lasted years. I read some [url= https://nutritionfacts.org/2015/04/14/does-liquid-smoke-cause-cancer/ ]possible health risks[/url] about liquid smoke though which sort of put me off.

Now use El Avion smoked hot paprika which I much prefer. It's an all-in one solution with smoke and heat. You can get multi-pack tins online, well worth the outlay as supermarket stuff is not a patch on it. Taco shells tonight!

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*edit PS am not a stealth purveyor of pimento BTW.

Yes I guess smoked paprika or other spices would also work if you wanted the spices too (which to be fair I usually do). Cheers, I'll certainly give it a go some time. Was worried it might be a bit crap like artificially smoked fish usually is.