• 3 Tablespoons Vegetable Oil
  • 2 medium onions
  • 1 medium red pepper
  • 6 garlic cloves
  • 1/4 Cup chilli Powder
  • 1 tablespoon ground cumin
  • 800g beef mince
  • 200g mushrooms
  • 2 cans chopped tomatoes
  • 14 ounce passata
  • 2 cans drained kidney beans
  • 2 oxo cubes
  • Splash Worcestershire sauce


  • STEP 1
    Chop pepper, onions and garlic
  • STEP 2
    Heat the oil in a large frying pan over medium heat until shimmering. Add the onions and bell pepper, season with salt, and cook, stirring occasionally, until softened, about 8 minutes.
  • STEP 3
    Add the garlic, chili powder, and cumin, stir to coat the vegetables, and cook until fragrant, about 1 minute. Add the ground beef and measured salt and cook, breaking the meat into small pieces with a wooden spoon, until the beef is no longer pink, about 7 minutes. Add oxo cube and Worcestershire sauce
  • STEP 4
    Transfer the mixture to the slow cooker, add the diced tomatoes and their juices, tomato sauce, and beans, and stir to combine. Cover and cook until the chilli thickens and the flavours meld, about 8 hours on low or 6 hours on high

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