Slow Cooker Beef Chili with Crunchy Nachos

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recipe by Octopus Publishing https://octopusbooks.co.uk/

  • Time icon
    Total Time
    9hrs 40mins
  • Serves icon
    Serves
    4
  • Calories icon
    Calories
    798
based on 1 ratings

Pop the ingredients for this rich, flavorful chili into your slow cooker before work for a hassle-free midweek meal. Crunchy tortilla chips and melted sharp cheddar create a fun topping for a dish the whole family will love.

recipe updated 17 Oct 2019

Ingredients

  • Onion icon
    Onion
    1 (140g)
  • Garlic clove icon
    Garlic clove
    2
  • Tinned red kidney beans icon
    Tinned red kidney beans
    12.5 ounces (about 1¼ cups)
  • Red bell pepper icon
    Red bell pepper
    about ½ units (75g)
  • Coriander icon
    Coriander
    as needed
  • Cheddar cheese icon
    Cheddar cheese
    1 cup (240g)
  • Sunflower oil icon
    Sunflower oil
    1 tbsp (15ml)
  • Minced beef icon
    Minced beef
    2 cups
  • Smoked paprika icon
    Smoked paprika
    1 tsp (2g)
  • Dried chillies icon
    Dried chillies
    about ½ teaspoon (0g)
  • Ground cumin icon
    Ground cumin
    1 tsp (2g)
  • Plain flour icon
    Plain flour
    1 tbsp (8g)
  • Tinned chopped tomatoes icon
    Tinned chopped tomatoes
    13 ounces (about 1½ cups)
  • Beef stock icon
    Beef stock
    ¾ cup (158ml)
  • Dark brown sugar icon
    Dark brown sugar
    1 tbsp (12g)
  • Salt & pepper icon
    Salt & pepper
    as needed
  • Tortilla chips icon
    Tortilla chips
    3¾ cups

Tools

  • kCook icon Wooden spoon
  • kCook icon Grill
  • kCook icon Slow cooker bowl
  • kCook icon Large saucepan

Step preview

  1. Add sunflower oil to a clean large saucepan
  2. Add minced beef to the large saucepan
  3. Add onion to the large saucepan
  4. Fry until browned while stirring occasionally - 5 min
  5. Add garlic clove, smoked paprika, dried chillies and ground cumin to the large saucepan
  6. Cook - 2 min
  7. Stir plain flour into the large saucepan
  8. Add tinned chopped tomatoes, tinned red kidney beans, beef stock and dark brown sugar to the large saucepan
  9. Season with salt & pepper
  10. Transfer content of large saucepan to slow cooker bowl
  11. Cook - 9 hr, low heat
  12. Stir well
  13. Top with tortilla chips
  14. Add red bell pepper to the slow cooker bowl
  15. Sprinkle with coriander and cheddar cheese
  16. Brown until melted
  17. Serve
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