Slow cooker chilli con carne

• olive oil↗3 tbsp tbsp
• beef mince↗500g g
• onion↗1

  finely chopped

• celery stick↗1

  finely chopped

• large red pepper↗1

  thickly sliced

• garlic cloves↗2

  finely grated

• ground cumin↗2 tsp tsp
• smoked paprika↗1 tsp tsp
• dried oregano↗2 tsp tsp
• chipotle chilli paste↗2-3 tbsp tbsp
• tomato purée↗3 tbsp tbsp
• tomatoes↗400g can chopped g
• beef stock↗400ml ml
• black beans↗2 x 400g can g

  drained

• small squares dark chocolate↗4
• tortilla

  chips or cooked rice and soured cream, to serve

Step-by-step instructions

1. 1

   Set the slow cooker to low. Heat 1½ tbsp oil in a large, non-stick pan over a high heat and fry the mince for 10-12 mins or until evenly browned. Tip into the slow cooker.

2. 2

   Heat the remaining oil in the pan. Fry the onion, celery and pepper for 10 mins or until softened. Add the garlic, cumin and paprika and fry for 1 min. Tip into the slow cooker.

3. 3

   Stir in the oregano, chipotle paste, tomato purée, tomatoes and stock. Season. Cover and cook for 6-8 hrs.

4. 4

   Stir in the beans and chocolate during the final 30 mins of cooking. Serve with a bowl of rice or tortilla chips and a dollop of soured cream.