Chili Con Carne With Chorizo & Chipotle (Slow Cooker)

Ingredients

• 1 tablespoon olive oil
• 1 large onion (finely diced)
• 2 medium chorizo sausages (skin off and diced roughly)
• 650 g ground beef (mince, 1.5 lbs.)
• 2-3 cloves garlic (diced)
• 2 chipotle chilli peppers (dried or tinned, diced)
• 1 teaspoon sea salt
• 1 teaspoon coriander seed powder
• 1.5 teaspoon cumin powder
• 1 teaspoon paprika powder
• 1.5 cup diced tomatoes (tinned)
• 1 tablespoon balsamic vinegar
• Garnish: greek or coconut yoghurt (fresh coriander, spring onion)

Instructions

1. 1

   --- Slow cooker method: ---

2. 2

   Cook the onions in olive over medium-high heat for about 4 minutes. This can be done in a frying pan or directly in a slow cooker dish if it's heat-proof. Then add the diced chorizo, stir and cook for a further 2 minutes, until slightly browned.

3. 3

   Now add the beef and break it apart while stirring with the onion and chorizo. Cook for 3-4 minutes. Follow with the garlic and spices, and stir together for a minute to release the aromas.

4. 4

   Finally, add the tomatoes and vinegar, bring to a simmer and transfer to a slow cooker (unless already in the slow cooker dish, then simply place the vessel back onto the heating element).

5. 5

   Cook covered for 2-3 hours on HIGH, 4-5 hours on MEDIUM, 6-7 hours on LOW.

6. 6

   --- Stovetop method: ---

7. 7

   Repeat the same steps as above but cook everything in a large pot or a deep frying pan with a lid. Once all ingredients are added and brought to a simmer, cover with a lid and cook for 30-45 minutes, stirring a few times.

8. 8

   --- Oven method: ---

9. 9

   Repeat the same steps as above and once all ingredients are added and brought to a simmer, transfer the mix to an oven-proof casserole dish or a Dutch oven, cover with foil and cook in a 200 C / 395 F oven for 30-45 minutes. Stir halfway.