Gadget genius

Slow-cooker chilli con carne

■ Serves 6-8 ■ Prep 25 mins ■ Cook 6-8 hrs

3 tbsp olive oil
500g beef mince
1 onion, finely chopped
1 celery stick, finely chopped
1 large red pepper, thickly sliced
2 garlic cloves, finely grated
2 tsp ground cumin
1 tsp smoked paprika
2 tsp dried oregano
2-3 tbsp chipotle chilli paste
3 tbsp tomato purée
400g can chopped tomatoes
400ml beef stock
2 x 400g can black beans, drained
4 small squares dark chocolate
cooked rice, tortilla chips and
soured cream, to serve

1 Set the slow cooker to low. Heat 1^1/2 tbsp oil in a large, non-stick pan over a high heat and fry the mince for 10-12 mins until evenly browned. Tip into the slow cooker.

2 Heat the remaining oil in the pan. Fry the onion, celery and pepper for 10 mins or until softened. Add the garlic, cumin and paprika and fry for 1 min. Tip into the slow cooker.

3 Stir the oregano, chipotle paste, tomato purée, chopped tomatoes and stock into the slow cooker. Season. Cover and cook for 6-8 hrs.

4 Stir in the beans and chocolate during the final 30 mins of cooking. Serve with a bowl of rice or tortilla chips and a dollop of soured cream.

PER SERVING (8) 281 kcals, fat 13g, saturates 4g, carbs 18g, sugars 7g, fibre 6g, protein 19g, salt none

Tips for slow cooking

■ There are a few simple rules to using a slow cooker. For most recipes, you need to prep your ingredients beforehand: browning meat and cooking onions and spices will add a much deeper flavour to the finished dish. If you have time to do this in the morning, great – otherwise prep the night before, put it all in a big bowl and store it in the fridge overnight. Before you leave in the morning, tip the mixture into your slow cooker, then leave it to work its magic.

■ Did you know? Slow cookers use a heat source roughly the equivalent to two bright lightbulbs at 200-250 watts being left on for three to 12 hours, compared to an oven, which uses at least 700 watts.

TOP TIP

If you don’t have any black beans to use in this chilli, just tip in a