Crockpot Chili

I did a very simple Texas style Crockpot Chili.  I didn't brown the meat or onion first.  If I had the time/energy to do this, I am sure the dish would have been better.  But it turned out ok.  I am still struggling a bit with how much spice to put into crockpot dishes and at what stage.

I cooked this for 7 hours on low. Everything went in at the start and the only ingredient I topped up with about an hour to go was Worcestershire sauce.

1 can Pizza sauce – Arrabiata (which is supposed to be spicy)

1 can Red Kidney Beans – drained and rinsed

500g ground beef (beef mince)

1 ½ chopped onions

1 chopped capsicum (bell pepper)

1 can chopped tomatoes

¼ can of water (could have been beef stock)

1 tsp each salt and ground black pepper

1 tablesp of Worcestershire Sauce

Sprinkling of chili flakes and paprika

1 teaspoon of ground chili (I'd use at least double this amount next time)

2 bay leaves (take out before serving)

Squeeze of tomato paste

1 spoonful of sugar

If you need to thicken this up at all you could use a tsp of cornflour (cornstarch) mixed with a little cold water.

We had this with lemon flavoured rice.