does anyone have a slow cooker recipe for chilli beef or chilli con carne please?

[mckenzie]

I'm doing a pre-christmas lunch for family next week and together we've decided to keep it as simple and stress-free as possible (my DM gets so fraught that it spoils it for me otherwise).
So, jacket potatoes in the over and chilli in the slow cooker would be ideal.

TIA

bump please

do you need a specific recipe? I just make everything in the slow cooker the same as on the hob. You need to know the timings but that will depend on your slow cooker, so you'll have to refer to the book that came with it.

I brown the mince.

Then I chuck it in the slow cooker with Tesco taco mixed beans, a tin of chopped tom, a chopped onion, some chopped peppers and . . .

A packet of Old El Paso chilli mix.

Low for 6 hours.

Sorted.

Oh no!

Not old el paso! What would mama say?

she'd say it was bland.

she uses this stuff her friend makes call 'sin chilli'.

her friend even got on the Food Network with this stuff and they all got on the show, filmed milling about pretending to be party guests.

I can't find my slow cooker book anywhere so I follow expat's timings. thanks all.

i have a bog standard morphy richards one.

oh, throw in a teaspoon full of Lazy Garlic and some cumin, too.

keep tasting it, too . mmmmm.

I saute chopped onion, add mince and brown, add flour and cook for a min, then mix in tinned chopped tomatoes, chopped peppers, chopped garlic and whatever chilli flavourings you normally like, I use gourmet garden fresh chilli (about 1/2 to 1 teaspoon) and a teaspoon or so of mild chilli powder. Then cook on low for about 5 hours then add kidney beans and cook for another hour or so.

Like lilolilbethlehem it is just the same recipe you would do on hob.

expat those Texas gals sure do know their chilli!

I always use a teaspoon of cocoa powder. Gives a deep rich flavor

i actually like the sin chilli, but it's too spicy for the Jocks in the household.

I'm not sure what I'm going to use as i'm catering for DS who likes it hot hot hot, my DD who loves the kidney beans best but doesn't like it too spicey, my BIL who doesn't like kidney beans and my nephews who don't usually eat 'real' food. Plus a few more who are less demanding .

Could you leave it spicy, but not too spicy and chop up from fresh chillis so people can their own?

I'd always serve it with sour cream, cilantro on side dishes...

In that case I would do it less spicy, cook the kidney beans in the microwave, divide it into two when fully cooked, add beans to one art and not to the other. Obviously divide it in the ratio of those that like beans and those that don't.

All that leave is those that like it spicier and I say tough to them, you've done enough to keep all happy and you're not meant be chained to the kitchen producing an a la carte menu!

art = part

I'm not sure what I'm going to use as i'm catering for DS who likes it hot hot hot, my DD who loves the kidney beans best but doesn't like it too spicey, my BIL who doesn't like kidney beans and my nephews who don't usually eat 'real' food. Plus a few more who are less demanding .