Chilli (slow cooker variant)

The goal: a delicious chilli


  • Beef stock
  • Chillies (typically scotch bonnets and finger chillies)
  • Cherry tomatoes
  • Garlic
  • Mince (preferably steak mince)
  • Mushrooms (preferably chestnut mushrooms)
  • Olive oil
  • Onions
  • Passata
  • Peppers
  • Spices (typically ancho chilli flakes, cayenne pepper, cumin, and smoked paprika)
  • Sundried tomatoes
  • Worcestershire sauce
  • (optional) Kidney beans
  • (optional) Peas
  • (optional) Soy sauce

Quantities are for the weak. Go with your heart! Though you’ll want about twice as much as for a non-slow-cooker chilli, and a lot of spices.


  1. Add passata, beef stock, and spices to slow cooker; mix well

  2. Dice onions, slice peppers

  3. Heat olive oil in pan

  4. Fry onions and peppers until softening; then add to slow cooker

  5. Fry mince in oil, worcestershire sauce, and (optional) soy sauce until browned; drain fat and then add to slow cooker

  6. Slice tomatoes and dice mushrooms; then add to slow cooker

  7. Add whole garlic cloves

  8. (optional) Add peas or kidney beans

  9. Add sundried tomatoes and finely chopped chillies; mix well

  10. Cook on “low” for 8 hours