The days are shorter and the slow cooker has been brought out from its summertime exile at the back of the cupboard. With all of the WKs out and about, mealtimes tend to be a bit varied. A slow cooked meal saves me an awful lot of effort when I’m trying to cater for them all.
The kids prefer a mild and mellow chilli. If you prefer something hotter, you can up the heat by adding extra fresh chilli, hot smoked paprika and black pepper. Butter beans are the kid’s favourite, whereas Mr WK is a red kidney bean kind of a guy. Personally, I like black beans, particularly when partnered up with the smoked paprika, so use any beans that you like. This needs to cook for a least two hours but anything over that is fine. For convenience, I have been known to leave this cooking all day.
Prep time: 20 minutes Cook time: 2 hours +
- 500g 5% fat beef mince
- 4-5 peppers – sliced
- 2 white onions – sliced
- 3 cloves of garlic, finely chopped
- 1 chilli finely diced
- 2 x 400g tins chopped tomatoes
- 2 x 400g butter beans
- 1tsp sweet smoked paprika
- 1tsp hot smoked paprika
- 1tsp cumin
- ½ tsp salt
- ½ tsp sugar
- ½ tsp black pepper
- 1 beef stock cube
- Frylite – any flavour
Put tomatoes, butter beans, spices, garlic and chilli into the slow cooker and crumble over the stock cube. Stir well.
Spritz a frying pan with frylite.
Brown the mince over a medium heat. Add to slow cooker.
Fry peppers in the same pan for 3-4 mins. Add to slow cooker.
Fry onions in the same pan 4-5 mins. Add to the slow cooker.
Stir everything together, set the slow cooker to low and cook for at least 2 hours.