Slow Cooker Chili

This recipe is based on Caveman Keto’s recipe here, with a few small tweaks to quantities and spices.

I never would have thought of cooking chili in the slow cooker, but it really does work so well (the idea is genius!). The long cooking time seems to aid the flavour and makes the mince really tender. We absolutely love this chili! The spices below are hot enough for us – they’re probably about medium – but you can easily adjust them to get the right heat for you.

Ingredients:

• 920 g (2 lb) of beef mince
• 180 g (6.3 oz) of streaky bacon
• 90 g (3.2 oz) of onion
• 200 g (7 oz) of red and green peppers
• 210 g (7.4 oz) of tomato paste
• 1 can (420 g or 1 lb) of chopped tomatoes
• 1 tsp of garlic powder
• 1 Tbsp of cumin
• 1 Tbsp of oregano
• 2 Tbsp of chili powder
• Salt and pepper to taste
• 160 g (5.6 oz) of cheddar cheese, grated
• 160 g (5.6 oz) of sour cream

Recipe:

1. Chop the onions and peppers into small pieces and place them in the slow cooker.
2. Brown the mince in a frypan, together with the garlic powder and, salt and pepper to taste.
3. Drain the mince, and once it has cooled a bit (5 minutes) add it to the slow cooker.
4. Cut the bacon into small pieces, and brown it in a frypan.
5. Drain the bacon, and once it has cooled a bit (5 minutes) add it to the slow cooker.
6. Put all other ingredients into the slow cooker and stir to combine.
7. Cook for 6 hours on low, stirring once or twice.
8. Serve with grated cheese and sour cream.

Nutritional Info: