Slow-Cooker Chilli Con Carne
This hearty, warming chilli con carne has the perfect hit of spice paired with the beautiful richness of 100% Pure Canadian Maple Syrup.
Ingredients
- 4 tbsp olive oil
- 500 g beef mince
- 1 onion chopped
- 1 large stick of celery
- 1 large red pepper sliced
- 3 garlic cloves
- 2 tsp ground cumin
- 1 tsp smoked paprika
- 2 tsp dried oregano
- 2 tbsp chipotle paste
- 3 tbsp tomato purée
- 1 can chopped tomatoes
- 1 beef stock pot
- 4 tbsp Dark 100% Pure Canadian Maple Syrup
- 1 can black beans
- 300 g rice cooked
- Tortilla chips to serve
- Sour cream or yoghurt to serve
- Coriander finely chopped, to serve
- 1 lime sliced, to serve
Instructions
- Turn on your slow cooker to its lowest setting and chop up all your vegetables.
- Heat 2tbsp oil in a large, non-stick frying pan over a medium-high heat and then add the mince once hot. Fry for 8-10 minutes until browned all over, then pour into the slow cooker.
- Wipe out your pan, and heat another 2tbsp of olive oil. Fry the onion, celery and pepper for 10 minutes until softened. Add the garlic, cumin and smoked paprika, mixing for 1 minutes before removing from the heat. Add to the slow cooker.
- Stir in the oregano, chipotle paste, tomato purée, canned tomatoes, 100% Pure Canadian Maple Syrup and stock pot. Season with salt and pepper, then mix well.
- Place the lid on your slow cooker and leave to cook for at least 6 hours (I usually leave it overnight).
- Stir in the black beans around 1 hour before the cooking time is up.
- Serve with cooked rice, tortilla chips, sour cream, a sprinkling of coriander and wedges of lime.