This slow cooked beef chilli is packed with nutrition and a really cheap and easy to make. We are going to take a cheap lean cut of meat and cook it very slowly for 8 hours to create amazing melt in your mouth pieces of beef. During those 8 hours there’s also going to be tons of flavour infused into the meat.
This cooks a massive batch that will last you all week. It keeps well in the fridge for up to 5-6 days but if you want you can freeze portion into bags and defrost and heat it in the microwave on demand. It’s a great freezer meal filler.
This can be served with rice or a baked potato for a healthy and nutritious meal.
What you need
- 800g of lean brazing steak
- 2 cans of tomatos
- 1 red onion
- 3-4 red chillis
- 1 can of chickpeas
- 1 can of kidney beans
- frozen green peas
- 1 red bell pepper
- 1 carrot
- 1 table spoon of ground cumin
- 1 table spoon of chilli powder
- 1 teaspoon of smoked paprika
HOW TO MAKE
1. Throw the pieces of steak into a hot pan with a little olive oil and fry until slightly crispy round the edges and brown, then place them into your slow cooker bowl.
2. Chop up the onion, pepper, carrot and chillis into small chunks and fry them in the same pan with a little more olive oil.
3. As the vegetables start to fry away add the cumin, chilli powder and smoked paprika to the pan with the vegetables. Cook these all together for 6 minutes.
4. Pour the two cans of tomatoes in and mix well with the vegetables.
5. Drain the chickpeas and kidney beans and add to the pan.
6. Pour everything from the pan into the slow cooker pot with the meat. Mix everything together.
7. Set your slow cooker on low and cook for 8-10 hours.
Optional: For extra nutrition you can add a big handful of frozen green peas right at the end. These will cook in seconds.
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You can add any extra vegetables or beans and pulses to make this chilli even more nutritious and tasty! Try adding some of your favourites.