Slow cooked beef chilli tacos

The definition of a one-pot wonder, this chunky beef chilli con carne is the ultimate Saturday night sharing dish in front of the television. Just pile up those tacos and tuck in.

Delicious food doesn’t need to be showy or fancy. There’s nothing extravagant about my chilli con carne, but whacking everything in the slow cooker just elevates it to the next level.

I’ve gone hard on the spice by using hot chipotle chilli paste and a handy tin of kidney beans in chilli sauce, which does all the hard work for you.

After six hours of hands-off cooking, the chunks of beef will literally pull apart and make you wonder why you’ve bothered with beef mince for all those years!

How To Make Slow Cooked Beef Chilli Tacos

• Chef Catling’s recipe notes
• Recipe: Slow cooked beef chilli tacos
• Frequently asked questions

Tips & Notes To Know

• Toast your spices: Raw spices can taste flat or harsh – heat awakens the natural oils and concentrates the flavour. Start with a dry frying pan over a medium heat and shake the pan regularly to prevent scorching. It can take as little as 30 seconds for the spices to darken and release their aromas, so keep a close eye on them.
• Make it mild or wild: Adjust the amount of chilli flakes or chipotle chilli paste to suit your spice level. A dash of sriracha sauce over the top is my kind of vibe.
• No beef? Try skinless chicken thighs or go vegetarian with extra beans or tinned lentils. You can also bulk it out with peppers, sweet potato or sweetcorn.
• Crunchy or soft: Use hard taco shells for a crispy bite or soft tortillas for a messier, more comforting wrap.
• Double the batch: Leftover chilli can be frozen or piled into nachos, rice bowls or baked potatoes for tomorrow’s lunch.

Slow cooked beef chilli tacos

Serves: 4 Prep time: 15 mins Cook time: 6+ hours 6+ hours

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Ingredients

1 tbsp vegetable oil
400g beef chuck, cut into chunks
2 tsp ground cumin
1 tsp smoked paprika
1/2 tsp ground coriander
1/2 tsp dried ancho chilli flakes
1 large red onion, sliced thinly
2 garlic cloves, crushed
1 red pepper, deseeded and sliced thinly
1 orange pepper, deseeded and sliced thinly
2 tsp dried oregano
1/2 tsp celery salt
3 tbsp tomato purée
2 tbsp hot chipotle chilli paste
300ml beef stock
1 x 400g can peeled tomatoes
25g dark chocolate, broken into chunks
1 x 400g can red kidney beans in chilli sauce

To serve
2 spring onions, trimmed and finely sliced
Small bunch of fresh coriander, finely chopped
1/2 red chilli, finely sliced
12 corn tacos
1 lime, cut into wedges

Instructions

Step 1
Heat the oil in a large pan and brown the chunks of beef over a medium-high heat for 2-3 minutes, stirring regularly, until well coloured. Remove from the pan with a slotted spoon and add to a slow cooker or Instant Pot.

Step 2
Toast the dried spices in a dry frying pan until fragrant; about 1 minute.

Step 3
Add to the slow cooker with the rest of the ingredients, except the kidney beans and dark chocolate.

Step 4
Slow cook on high for 6 hours, then add the beans (sauce included) and dark chocolate. Stir well and slow cook for a further 30 minutes.

Step 5
Transfer to a large platter and top with a scattering of spring onions, fresh coriander and red chilli, if desired. Serve with lime wedges and tacos on the side.   

Frequently Asked Questions

What’s The Difference Between Plum And Canned Chopped Tomatoes?

Canned tomatoes are picked at their ripest and retain more texture than passata because they are less processed. Canned cherry tomatoes are highly prized because of their wonderfully sweet flavour, while whole peeled ‘plum’ tomatoes are generally favoured over chopped tomatoes because they are the most versatile and fuller in flavour.

It is true that you get what you pay for, so try and seek out the best quality tomatoes to produce a richer and more flavourful sauce.

What Is Chipotle Chilli Paste?

Chipotle chilli paste is a spicy blend of dried and smoky chipotle peppers. Most shop-bought jars also contain other ingredients, such as onions, tomato purée, vinegars, garlic and ground spices.

It is a staple in Mexican cooking and is particularly delicious in scrambled eggs and homemade baked beans. I often use it to elevate dishes like chilli con carne, fajitas and enchiladas.