There's nothing better for feeding a crowd than a flavoursome chilli. This recipe can be popped in the slow cooker in the morning then it's ready to serve whenever your guests are hungry. Any leftovers can be frozen for another day, so there's no waste at all.
It's delicious, healthy and at just 52p a portion it's super cheap too.
Ingredients and Tools:
2 kg Beef Mince £5.96
1 kg Onions 50p
2 Tins Kidney Beans 60p
3 Tins Chopped Tomatoes 84p
1 Bulb Garlic 13p
1 Pack Chillies 47p
4 Cubes Beef Stock 12p
1 Tube Tomato Puree 31p
Chilli Powder 25p
Cayenne Pepper 25p
Total = £9.43
Makes 18 servings = 52p per serving
Start by mincing the garlic.
Finely chop the onions (I used a food processor to make the job quicker and easier) and fry them with the garlic until soft. Add the onions and garlic to the slow cooker.
Dice the chillies.
Fry the mince and chillies - might as well use the same pan and save on the washing up.
Add the spices while the mince is frying.
It doesn't need to be thoroughly cooked, just browned.
Add the mince mixture to the slow cooker and add four beef stock cubes.
Then add the kidney beans.
And the tomatoes.
Give it a good stir and leave it to cook on low for about 6-8 hours. If you're in a rush you can cook it on high for about 4 hours.
As the mince is already mostly cooked before it goes into the slow cooker and it's nice small pieces it will finish cooking very quickly. The flavours will improve and develop the longer the recipe cooks in the slow cooker but it can be safely served comparatively quickly. Just check that the mince is fully cooked and you're good to go.
Make sure the leftovers are completely cooled before putting them in the freezer.
Here's a pin to save this recipe to your Pinterest for later.
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