Recipe - Slow cooker beef chilli
1.3kg high welfare, locally sourced steak mince
4 large onions (600g) - finely chopped
4 large peppers (600g) - diced
3 celery sticks (300g) - finely chopped
4 carrots (400g) - peeled and diced
800g tinned tomatoes
2 x 400g cans red kidney beans, drained and rinsed
200g tomato purée
90g chipotle chilli paste
4 garlic cloves - finely grated
3 tsp ground cumin
3 tsp smoked paprika
4 tsp dried oregano
2 x gluten free beef stock pots
2 tbsp cocoa powder
700ml hot water
1 tsp unrefined, unbleached, high mineral sea salt
1 tsp crushed black pepper
1. Set the slow cooker to high/medium, depending on the cooking time required. Add the mince followed by the onion, celery, carrot, pepper, garlic, cumin and paprika.
2. Stir in the oregano, chipotle paste, tomato purée, kidney beans, tinned tomatoes, stock cubes, cocoa powder, water and season with salt and pepper.
3. Cover and cook on high for 4-5hrs on high or 8 hours on a medium setting, stirring occasionally.
4. Can be served with sour cream and unpasteurised cheddar cheese.