Slow-cooker chili

8 August 2022

5 hours

easy

8

This has a lovely depth of flavour with the addition of the jar of salsa.

I have made this without the slow-cooker when I forgot to put it on earlier in the day and it turned out just as good. I just cooked everything on medium-low heat for about 30-40 minutes. Serve with a bag of corn chips, grated cheese, salad or coleslaw.

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In the Notes section:

Bake, covered, for 30 minutes at 180 degrees once defrosted.
Serve with salad, corn chips, grated cheese etc (These can either be supplied by yourself or the recipient can use what they have)
Serving size: Choose from below, depending what size foil dish you used.

This will make enough to fill one large family-sized foil tin (serves 6); or 2 medium foil tins (serves 3-4 each); or 4 small individual-sized foil tins (serves about 1-2 each). [These are rough measurements]

Recipe adapted from Taste of Home.

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Ingredients

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	900g mince
	2 cans kidney beans, rinsed and drained
	500g passata
	1 jar salsa
	0.5 c water, or beef stock
	1 tsp chili powder
	1 tsp cumin
	1 tsp paprika
	0.5 tsp garlic powder
	0.25 tsp salt

Directions

1.

In a pot cook mince over medium heat until no longer pink, about 8-10 minutes, breaking any lumps with the back of a spoon. Drain, if needed.

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2.

Transfer to a slow cooker insert. Stir in remaining ingredients. Cook, covered, on low until heated through, about 5-6 hours. If desires, serve with optional toppings.

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3.

Quicker Option

In a pot cook mince over medium heat until no longer pink, about 8-10 minutes, breaking any lumps with the back of a spoon. Drain, if needed. Add remaining ingredients and cook for about 30-40 minutes, until liquid has reduced and mince is fully cooked.

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