The Best Beef Chilli I've Ever Made

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There's nothing like the feeling when you know you've got the massive slow cooker on, is there?

You can have everything prepped and in there the day before, ready to switch on so it's ready for tea.

There are ways to bulk out chilli so it costs less - adding in beans, lentils and mushrooms goes a long way, so I think that makes up for using the good paprika and the splash of wine in here.

But if you're on a really tight budget, then by all means leave out the wine and use the cheaper paprika and frozen garlic.

You can also sub chilli powder for the fresh chillies, if that's what you have in the house.

When it comes to minced beef, more fat = more flavour. But if you wish to keep the calories & saturated fats down, go for the 5% fat mince and add an extra stock cube to make up the flavour.

The Best Beef Chilli I've Ever Made

Makes 16 portions - you'll need a massive slow cooker

Ingredients:

• 1kg beef mince

• 200g dried brown lentils

• 80g mild red chilis, finely sliced or chopped. Keep the seeds in for more heat

• 200g tube tomato puree

• Medium sized garlic bulb, peeled and finely chopped

• 3 x 400g tins tomatoes

• 400g onion, peeled and chopped weight

• 2 tbsp smoked paprika - I love the La Chinata brand

• 2 tins red kidney beans, drained and rinsed. Or equivalent weight in cooked dried beans.

• 600g mushrooms, sliced or chopped

• 4 pucks frozen spinach - approx 200g

• 4 beef stock cubes

• 1 cup red wine (optional)

• Salt & black pepper, to taste

  
  

Method:

1. Throw everything into the slow cooker. If it seems too full, cook the mushrooms down a little to reduce their water content before adding them in.

2. Cook on high until bubbling, then stir well and reduce the heat. Simmer for up to 4 hours, stirring occasionally. The longer it cooks, the more melt-in-the-mouth the meat will be.

3. Taste the chilli, and add salt & pepper, plus more chillies if you wish.

4. If you are freezing it, split between portion pots while still hot so it cools quicker. Don't ever freeze warm food - let it cool to room temperature before putting the lids on a freezing. Make sure you label the pots!