Slow cooker chilli con carne

I've been making this chilli for years. It started as a mash-up between a BBC Good Food recipe and one from the Hairy Bikers, and it's slowly shifted over time into something that feels entirely our own - the dried chipotle chilli flakes crept in at some point and now they're non-negotiable, and coconut sugar has quietly replaced regular. It's the kind of recipe I can pull together without really thinking, which is exactly why it works so well as a weeknight dinner.

The whole thing gets going in the morning and then just quietly does its thing in the slow cooker all day. The smell that slowly fills the house as it cooks is half the pleasure - smoky, warm, deeply savoury. By the time dinner comes around, you've already been anticipating it for hours. I usually make it for just me and Mike, but it scales up beautifully if you're having people over. You can get everything into the slow cooker before your guests arrive, and then dinner is essentially done. Just set everything out on the table - rice, soured cream, grated cheese, thinly sliced spring onions, a handful of coriander - and let everyone build their own. It's always such a crowd pleaser.

The extra step of browning the mince and softening the onion before it goes in the slow cooker makes all the difference - it's worth the extra few minutes. As for the chipotle flakes: don't skip them. They bring a smokiness that regular chilli flakes just can't replicate. That said, if you can't get hold of them, the chilli will still be incredible.

Ingredients

Serves 4 (or 2 with leftovers) | Prep 15–20 mins | Slow cook 3–4 hours (high) or 6–8 hours (low)

• 1 tablespoon oil

• 1 large onion, diced

• 1 red pepper, chopped into large bite-sized chunks

• 2 garlic cloves, crushed or finely chopped

• 1 heaped teaspoon hot chilli powder (or 1 level tablespoon if you only have mild)

• 1 teaspoon dried chipotle chilli flakes

• 1 teaspoon paprika

• 1 teaspoon ground cumin

• 1 teaspoon ground coriander

• 500g lean minced beef

• 1 beef stock cube, dissolved in 300ml hot water

• 400g can chopped tomatoes

• ½ teaspoon dried marjoram

• 1 teaspoon sugar (coconut sugar works beautifully here)

• 2 tablespoons tomato purée

• Salt and pepper

• 410g can red kidney beans, drained and rinsed

To serve

• Plain boiled long grain rice

• Soured cream

Method

1. Brown the mince

Place a large pan on the hob over a medium-high heat. Add the tablespoon of oil and leave it for 1–2 minutes until hot. Add the minced beef and break it up with a spoon or spatula. The mince should sizzle when it hits the pan. Keep stirring and prodding for at least 5 minutes, until all the meat is broken into even pieces and there are no pink bits left. Keep the heat high enough that the mince browns and fries rather than stewing. Remove the mince from the pan onto a plate and set aside.

2. Soften the vegetables

Turn the heat down to medium. Add the diced onion to the same pan and cook, stirring fairly frequently, for about 5 minutes until soft, squidgy and slightly translucent.

3. Add the spices

Tip in the garlic, red pepper, chilli powder, chipotle chilli flakes, paprika and cumin. Give everything a good stir and cook for another 5 minutes, stirring occasionally, letting the spices warm through and the pepper begin to soften.

4. Build the sauce

Return the browned mince to the pan. Pour in the beef stock, then add the chopped tomatoes, marjoram, sugar, tomato purée and a good pinch of salt and pepper. Stir everything together well and bring to the boil.

5. Slow cook

Carefully pour the mixture into the slow cooker. Cook on high for 3–4 hours, or on low for 6–8 hours. The chilli should look thick, moist and deeply flavoured by the time it's ready.

6. Add the kidney beans

About 30 minutes before you're ready to serve, stir in the drained and rinsed kidney beans and replace the lid.

7. Serve

Spoon over plain boiled long grain rice and finish with a generous dollop of soured cream.

Leftovers and storage

This is a great one for batch cooking. Leftovers are just as good the next day - try spooning it over a jacket potato for lunch. It also freezes really well for future dinners. Make sure the chilli has completely cooled before refrigerating or freezing. I freeze mine in a freezer bag, which makes it easy to remove once frozen. Defrost overnight in the fridge, or using the defrost setting on your microwave, then reheat thoroughly in the microwave before serving.