A spectacularly spicy stew!


  • 2 tablespoons olive oil

  • 2 onions diced

  • 2 clove garlic, chopped

  • 1.2kg mince beef

  • 1 tablespoon ground cumin

  • 3 teaspoon paprika

  • 1 teaspoon cayenne pepper

  • 1 x 400g tin chopped tomatoes

  • 1 x 400g tin red kidney beans, drained and rinsed

  • ½ cup beef stock

  • 2 bay leaves

  • Salt and freshly ground black pepper


  • 1.

    In a large frypan, heat oil over medium high heat and cook onions and garlic for 2-3 minutes, stirring occasionally until soft.

  • 2.

    Add mince to frypan in batches and cook until mince is brown and crumbly.

  • 3.

    Stir through dried spices and cook a further 1 minute until fragrant.

  • 4.

    Transfer mixture to slow cooker and add tomatoes, red kidney beans and bay leaves. Cover and cook on High 3-4 hours or Low 6-8 hours.

  • 5.

    Remove bay leaves & season to taste, serve with rice or tortillas.

Nutritional information

Nutritional analysis per serving (4 servings)

  • Energy 642kj
  • Fat Total 23g
  • Saturated Fat 7g
  • Protein 76g
  • Carbohydrate 35g
  • Sugar 9g
  • Sodium 1480mg

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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This Slowcooker recipe is from Sunbeam. Find out more about their range

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4 comments • 3 ratings
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Posted by Baby BumpReport
Absolutely love chilli con carne in the slow cooker - great recipe! I added grated carrots and corn kernels for even more 'hidden' vegies - yummy!
Posted by Sweet Baking LoverReport
I made this today in my slow cooker using cubed beef. I added an extra can of tomatoes & 6 small Birdseye chillies & also a teaspoon of chilli flakes too. It was so yummy that my family enjoyed it & I will definitely be making it again. Thanks for the recipe. :-)
Posted by Report
When do I add the stock?
Posted by Report
I'm assuming the stock goes in the pot? Sorry I'm a newbie at cooking