This is so easy to make as you just let the slow cooker do the work! It’s ideal for a fuss free supper with friends. It does pack a bit of a punch, so if making for a family dinner then you may want to swap the hot chilli powder for mild depending on the tolerance of your little ones.
Preparation time – 10 minutes
Cooking time – 4 and a half hours
Serves – 4 – 6 adults
Little helpers – Measuring out the spices, rinsing the kidney beans, tipping everything into the slow cooker
1 tbsp olive oil
1 onion finely chopped
2 cloves of garlic pressed or grated
1 tsp ground cumin
1 tsp ground cinnamon
1 tbsp hot chilli powder
1 tbsp dried oregano
1 tsp smoked paprika
500g mince meat
2 peppers (I used green)
1 Beef Stock cube ( I used knor)
100 ml water
100 ml wine
1 can chopped tomatoes
2 cans kidney beans drained and rinsed
Salt and pepper to season
Heat the oil in a frying pan over a medium heat. Add the onion and fry for 3 minutes, then add the garlic and fry for another 2 minutes. Then tip into the slow cooker
In the same pan, fry the mince meat (in batches if you need to) until browned. Add to the slow cooker.
Chop the pepper and the chorizo into chunky pieces and add to the slow cooker.
Then add the water, wine and stock cube and give a stir. Add in the spices, dried oregano and chilli powder and give a stir.
Cover with the lid and set the slow cooker to high and leave for four hours.
After four hours add the kidney beans and stir in. Leave for another half an hour.
Season to taste and serve with rice or garlic bread along with guacamole and sour cream.