Slow Cooker Beef Chilli

• 1 large Yellow onion
• 3 cloves Garlic
• 500 g Minced beef
• 1 tsp Fine sea salt
• ½ tsp Black pepper
• 2 tsp Ground cumin
• 2 tsp Hot chili powder
• 2 tsp Smoked paprika
• 2 tbsp Tomato purée
• 800 g Canned chopped tomatoes
• 250 ml Beef stock
• 480 g Red kidney beans

1. Peel and finely chop the onion. Peel and crush the garlic.
2. Set a large frying pan over medium-high heat and cook the minced beef with the onion for 8 to 10 minutes, stirring and breaking it up, until the beef is browned and the onion has softened. Stir in the garlic for 1 minute until fragrant.
3. Stir in the fine sea salt, black pepper, ground cumin, hot chili powder and smoked paprika for 30 seconds. Add the tomato purée and cook for 1 minute to deepen the flavour.
4. Scrape everything into the slow cooker, then add the canned chopped tomatoes and beef stock. Stir well, cover and cook on low for 5 hours, until rich and thick.
5. Drain and rinse the red kidney beans, then stir them into the chilli. Cover and cook on low for 45 minutes, until the beans are hot and the chilli is glossy and spoon-thick.

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