Slow Cooker Chilli

Prep Time: 15 mins

Cook Time: 8 Hours

Serves: 4 People


  • 675g Lean Braising or Stewing Beef, Cubed
  • 1-2 tbsp Rapeseed or sunflower oil
  • 450g Onion, Peeled and finely chopped
  • 2 garlic cloves, Peeled and crushed
  • 1 tsp ground cinnamon
  • 1 tsp ground cumin
  • 1 tsp dried oregano
  • 1 tsp red chilli flakes
  • 1 small red pepper, deseeded & roughly chopped
  • 100g mushrooms, cleaned and sliced
  • 400g can red kidney beans
  • 2 x 400g cans chopped tomatoes
  • 2 bay leaves
  • 2tbsp tomato puree
  • Dash of Worcestershire Sauce
  • 100g good quality plain chocolate, Broken into small pieces
  • Freshly chopped flat-leaf parsley to garnish


  • Heat the oil in a large frying pan and brown the meat with the onions and garlic, in batches in need be, for roughly 4-5 mins.  Remove and transfer to a large slow cooker.


  • Add the remaining ingredients except the parsley and cook on high for 4-6 hours or on low for 8-10 hours.


  • Garnish with the fresh parsley and serve with a jacket potato or wedges.


If you have a hob proof dish in your slow cooker this can be used for the browning, making it an excellent 1 pan/dish recipe.


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