Slow Cooker Chili

Don't Make These Mistakes

Brown the mince before it goes in.

Keep the stock modest; the pot does not reduce.

Uncover for the last 20 minutes to thicken.

Make it a day ahead for the best flavour.

Making Slow Cooker Chili

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1. Heat the oil in a large frying pan and brown the mince for 8 minutes, breaking it up. Add the onion and garlic for 3 minutes, then the chili powder and cumin for 1 minute. Drain off any excess fat.

   Mark done Start 8 min timer

2. Tip into the slow cooker with the tomatoes, beans, purée, stock and salt and stir.

   Mark done

3. Cover and cook on low for 6 hours. If your slow cooker runs hot, check at 5 hours.

   Mark done

4. Stir, taste for salt and, if the chili is thin, cook uncovered on high for 20 minutes.

   Mark done Start 20 min timer

Storage and Reheating

Keeps in the fridge for up to 4 days. Freezes for up to 3 months. Reheat until steaming throughout.

Ingredient Swaps

• An eighth of a teaspoon of garlic powder per clove is the usual stand-in when you are out of fresh garlic — it will not caramelise the same way, but it carries the flavour.

What to Serve Alongside

• Rice
• Baked potatoes
• Grated cheddar
• Cornbread

Common Questions About Slow Cooker Chili

The Numbers per Serving

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.