This Slow Cooker Chilli Con Carne is bursting with chilli flavours and winter warmth. It is made with pulled beef and pork for an incredible slow cooker meal.
Put your empty slow cooker on high. Make your spice rub by simply mixing all the ingredients together in a small bowl.
Add half to the meat in another bowl and coat well. I use my hands as it's much easier and quicker.
If you are using frozen squash and want to coat with the spice rub straight way then blast in the micro wave for a minute or so and do the same in another bowl. If you are making it later then set aside and cover.
If you are roasting the squash now then roast for 30 minutes at 200 C and set aside covered.
In a large frying pan heat up the olive oil on a high heat. Sear the meat so as to get a good colour. I do it in two batches as you want to keep the heat high. Put the seared meat in the slow cooker bowl.
Turn the heat down and fry the onion for a few mins before adding the garlic, passata, tomato puree, apple sauce, balsamic vinegar, black treacle and worcestershire sauce. Let it simmer for a few minutes before pouring onto the meat in the slow cooker.
Either turn down the slow cooker to low and leave for 8 hours or leave on high for 4.
30 minutes before you are ready to serve blitz the squash and peppers in a food processor. Then use a potato masher to mash the meat down into shreds before adding the pureed squash and peppers to the slow cooker bowl. Sprinkle over the cocoa powder and add the kidney beans. Stir to combine.
Leave on high for 20 minutes. Chop the coriander finely and when you are ready to serve add and stir through.
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I know I have not used up a whole tin of kidney beans. I find a whole tin here a little too many but feel free to add the whole lot or omit them entirely.
You can of course add more or less heat to your chilli by adjusting the chilli powder.
If you are intending to double up for a fantastic feast then allow an extra hour of cooking.
I do use the roasted peppers from a jar for convenience. Feel free to roast your own. You want to blacken them a little for the flavour.
Black treacle can be a pain in the butt to store in your cupboard once used from the tin. So I keep a squeezy bottle of it from Marks & Spencers in the cupboard. It is so much less sticky!
To crush your fennel seeds use a pestle and mortar or the end of a rolling pin.