Bridge 67 Butchers

Slow Cooker Chilli

Serves 4-6


beef mince 750g
onions 2 large, finely chopped
green chillies 2, finely chopped
garlic salt 1 tbsp
celery salt 1 tbsp
hot smoked paprika 2 tsp
ground cumin 2 tsp
ground cinnamon 1 tsp
mild chilli powder 1 tbsp
ground allspice ½ tsp
dried oregano 2 tsp
bay leaves 2 (optional)
chopped tomatoes 3 x 400g tins
tomato purée 2 tbsp
soft dark brown sugar 2 tbsp
cider vinegar 3 tbsp
beef stock 100ml
lager 330ml bottle
Worcestershire sauce 1 tbsp
dark chocolate 25g
kidney beans 400g tin, drained and rinsed
black beans 400g tin, drained and rinsed


  1. Heat a large frying pan then fry the mince in batches making sure each batch is well browned with some crispy bits. Tip each batch into a slow cooker when finished.
  2. Add all the other ingredients except the beans and cook on high for 4 hours (or low for 8 hours). Add the beans and cook for another 30 minutes.