Slow Cooker Bean Free Chilli

Ingredients

• 500–700g ground beef (lean or regular, depending on preference)

• 1 large onion, diced

• 2–3 cloves garlic, minced

• 1–2 capsicums (red/green), diced

• 1 large carrot, finely diced or grated (optional, adds body & sweetness)

• 2 sticks celery, diced

• 1 zucchini, diced (optional, bulks without changing flavour much)

• 1 fresh chilli (optional, for heat), finely chopped

• 1 can (400g) diced tomatoes

• 2 tbsp tomato paste

• 1 cup beef stock (or chicken/veg stock if lighter)

• 1–2 tsp smoked paprika

• 2 tsp ground cumin

• 2 tsp ground coriander

• 1–2 tsp chilli powder (to taste)

• 1 tsp oregano

• Salt & pepper to taste

• Olive oil for frying

Optional extras for richness:

• 1–2 tsp cocoa powder (unsweetened) OR a small piece of dark chocolate

• A splash of Worcestershire sauce

Directions

1. Pre-cook for flavour
Heat oil in a pan. Brown the beef in batches (don’t overcrowd) until caramelised. Transfer to slow cooker.
2. Aromatics
In the same pan, sauté onion, garlic, capsicum, carrot, celery (and zucchini if using) for 5 minutes until softened. Stir in tomato paste, paprika, cumin, coriander, chilli powder, oregano. Cook 1–2 mins to toast the spices.
3. Combine
Transfer veggies and spices into the slow cooker. Add canned tomatoes, stock, optional cocoa/Worcestershire, and season. Stir well.
4. Slow cook
• Low: 6–8 hours
• High: 3–4 hours
5. Final touches
If too runny, take the lid off for the last 30 mins to thicken, or stir in a spoonful of cornmeal/masa harina. Adjust seasoning before serving.

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