Slow Cooker Beef Chili (with Fresh Tomatoes, Peppers & Carrots)
Rich, hearty and deeply comforting: the kind of chili that gets better by the hour
Ingredients
- 600 g beef mince
- 2 red peppers chopped
- 2 green peppers chopped
- 2 medium carrots grated
- 1 can 400g red kidney beans, drained
- Tomato Base
- 1.5 kg fresh tomatoes blended
- 2 tablespoon tomato paste
- 1 teaspoon dried oregano
- 1½ teaspoon salt
- 1 teaspoon garlic powder
- Spices for the Beef
- 2 teaspoon taco seasoning
- 1 teaspoon garlic powder
- 1 teaspoon dried oregano
- 1 teaspoon salt adjust to taste
- ½ teaspoon black pepper
Instructions
Cook the tomato base
- In a large pot, combine blended tomatoes, tomato paste, oregano, salt, and garlic powder.
- Simmer for 15–20 minutes until slightly thickened and no longer tasting raw.
Brown the beef
- In a separate pan, cook the mince until browned.
- Add taco seasoning, garlic powder, oregano, salt, and black pepper. Stir well.
Build the chili base
- Add about 4 ladles of the cooked tomato mixture into the beef.
- Simmer for 5–10 minutes to combine flavours.
Transfer to slow cooker
- Add the beef mixture to the slow cooker along with: chopped peppers and grated carrots
Slow cook
- Cook on HIGH for 4–5 hours, stirring once or twice if possible.
Finish
- Add kidney beans in the last 30–60 minutes.
- Taste and adjust seasoning if needed.
Notes
The carrots melt into the sauce, adding natural sweetness and balance.
This chili thickens beautifully as it sits: even better the next day.
This chili thickens beautifully as it sits: even better the next day.
Tried this recipe?Let us know how it was!
