This slow cooked chili recipe is a lovely winter warmer and great for serving at parties or batch cook it and freeze in portions.
We use shin beef in this recipe and cook it in the oven rather than a slow cooker as we believe the meat doesn’t cook as well in a slow cooker.
You can still use this recipe in a slow cooker, just follow the same recipe and cook the ingredients in a pan, put it all in the slow cooker on high for around 7 hours but if using shin beef, cut most of the fat off the beef, alternatively use minced beef instead.
If you want to cook this on a weekend when you have some time, freeze it in portions.
To freeze this make sure the meat you use is fresh to start with and once cooked, place in freezer suitable containers with the lids of and allow to cool (don’t place in the fridge as this will increase the fridge temperature and may cause other food in there to go off) then place in the freezer and use within 2 months.
To reheat, place the frozen container in the fridge for 24 hours to defrost then either cook in a covered ovenproof dish in the oven at 200 degrees C for around 30 minutes until it is thoroughly cooked or in a pan on the hob for 15 minutes until thoroughly cooked.
If you are unsure, use a cooking thermometer to check it is a least 82 degrees C.