I love making a Chilli in the slow cooker, it is so easy to put together and smells lovely all day long plus I am guaranteed to have empty plates. So much nicer than a jar version, Seb calls this Mamas Chilli.
This serves the 4 of us with leftovers. It's pretty mild but of course you can add more spice to it if you prefer.
500g beef mince
1 carton of passata
1 tbsp tomato puree
1 clove of garlic
1 400g tin of kidney beans
1 beef stock cube
1 tsp chilli powder
1/2 tsp ground cumin
Brown off your mince. Chop up your garlic, onion and pepper and add to the mince for a few minutes. Transfer to the slow cooker and add the passata, tomato puree, kidney beans(drained and rinsed), stock cube(crumbled), chilli powder and cumin. Give it a good stir and cook on low for around 6 hours.
Serve on jacket potatoes or with rice.