Cooking is by far one of the big loves of my life. When I was younger, I really wanted to be a chef but when reality hit and I worked out how much money and time it took to become what I wanted to be, those dreams sharply left. Quite sad really, but something I have always been so enthusiastic about and I bloody love eating! Cooking in the kitchen is my down time and helps me unwind. However, having a busy life where some days I'm out the house for 15 hours straight can be tiring and cooking can become difficult and time consuming. So all hail the slow cooker and recipes that can be cooked slowly throughout a busy day.

One dish I always experiment with is chilli as you can add as little or as much spice as you like. I love adding different flavours from punchy tomatoes to vibrantly bitter chocolate powders (sounds weird but tastes amazing)!

This time, we experimented with Screaming Chimp's 'Chimpotle' chilli sauce. I say we because my other half actually made the dish, but it was my idea for the chilli sauce addition so I am taking credit haha! This dish was cooked in a slow cooker for 8 hours to help develop the flavours and is super easy if your working all day but if you don't have a slow cooker, this recipe can be adapted to be cooked on a low heat on the hob. This recipe serves 4 and is ideal for freezing. We hope you enjoy!


500g lean mince beef
1 tbsp olive oil 
1 beef stock cube
500mls boiling water
1 tbsp tomato puree
1 tsp cumin
1 tsp white sugar
1 tsp garlic powder
1 tsp cayenne peper
1 tsp smoked paprika
1 bay leaf
pinch salt
black pepper to taste
1 large white onion diced
1 large red bell pepper chopped
410g kidney beans drained
5 large mushrooms diced
2-3 tbsp Screaming Chimp Chimpotle Sauce

Boiled rice or baked sweet potato to serve
Sour cream to serve
Soy Sauce to serve


Prep ingredients by dicing vegetables and dissolving stock cub in 500mls of boiling water

Whilst slow cooker is switched off add mince to slow cooker by breaking apart and add all other ingredients and stir

Switch slow cooker on and set to high for first 2-3 hours, stirring occasionally if possible cooking for 6 hours

Switch to low for remaining 3-4 hours. If cooking for over 8 hours, set temperature to low at beginning and leave to cook without stirring

When fully cooked, remove bay leaf and serve with boiled rice or baked sweet potato

Sour cream and soy sauce to serve


Popular Posts