Perfect chilli con carne recipe

14632 522 261 522 0 405. We earn a commission for products purchased through some links in this article. Our easiest ever chilli con carne perfect chilli con carne recipe the ultimate crowdpleaser, but making it in a slow-cooker takes its simplicity to a whole new level. Why is making chilli in a slow cooker better?

The best chilli con carnes take their time to bubble away on a low heat, so a slow cooker is perfect for letting all those savoury flavours mix, mingle and develop. The low temperature keeps the meat really tender, too. Why do I have to fry all the ingredients first? Technically you can put all the raw ingredients into a slow cooker, but you won’t end up with a truly flavoursome chilli at the end. Taking the time to fry everything and make it golden means you’ve caramelised them, which in turn adds tonnes of flavour to the chilli.

Why is my chilli con carne bland? Be generous, and don’t skimp on the coriander at the end either. Why is adding chocolate to chilli a good idea? Chocolate is used in Mexico in savoury mole and adds a rich, slightly sweet note to the finished dish, as well as making the texture of the sauce super-silky. You can leave it out if you prefer, but we think it really enhances the chilli. You can use a fresh red chilli to add some more heat.

The heat of the chilli will intensify during the cooking time. What’s the best way to freeze the chilli? We’d recommend cooling it after the cooking stage in step 3, then freezing before all the finishing touches are added, as the beans and herbs don’t fare well in the freezer. Defrost in the fridge a day ahead of serving, then when you’re ready, heat in a pan until just beginning to bubble and complete the recipe to serve. This ingredient shopping module is created and maintained by a third party, and imported onto this page. You may be able to find more information about this and similar content on their web site.

Heat 1tbsp of the oil in a large pan and fry the beef for 10min or until well browned, stirring to break up any lumps. Add the remaining oil to the pan, then gently fry the onion for 10min, or until softened. Add the spices and fry for 1min, then add the tomato purée, hot stock and the tomatoes. Bring to the boil, then carefully stir the mixture into the mince in the slow cooker.