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Slow Cooker Beef and Broccoli Ingredients

• Diced beef – Usually called casserole beef or stewing steak in the supermarkets. No browning necessary
• Onion, ginger and garlic – Using frozen or fresh with these ingredients is fine
• Low sodium soy sauce – It’s worth buying low sodium here to reduce the salt content
• Oyster sauce – This is one of my favourite ingredients for packing in so much flavour
• Honey – Runny honey ideally, but just use what you have in
• Chinese five spice – From the herbs and spices aisle
• Broccoli – Fresh or frozen is fine for this too!

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How to make Slow Cooker Beef and Broccoli

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Substitutions

• Vegetables – Beef and broccoli are a classic combination and go together so well, but feel free to add any other vegetables you like that need using up

FAQs

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Homemade Doner Kebab Ingredients

• Lean mince – You can use beef or lamb here. Whichever is your preference. I find 10% fat works very well, and 5% is also fine but can be quite dry, so be sure to pour over plenty of the cooking liquid if you use this low-fat mince
• Onion powder – Or onion granules
• Garlic granules – Or garlic powder
• Ground cumin
• Paprika
• Dried oregano
• Garlic – We cleverly roast off a whole bulb here to make the classic garlic sauce but even better!
  
  For the sauce: (Or use my Tzatziki recipe here)
• Mayo – Use whichever type you prefer
• Greek yoghurt – You can use natural yoghurt here but the sauce will be slightly more runny (which is fine)
• Mint sauce – The vinegary type, not mint jelly

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How to make a Homemade Doner Kebab (SLOW COOKER METHOD)

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Substitutions

• Mince – I used beef but you could use lamb if you prefer. I find 10% fat works very well, and 5% is also fine but can be quite dry, so be sure to pour over plenty of the cooking liquid if you use this low-fat mince

FAQs

This Slow Cooker Beef Enchiladas recipe is the ideal fakeaway. No need to brown the beef mince… just throw it all in and go. So tasty and so simple!

I am so excited to share the latest recipe in my slow cooker collection – Beef Enchiladas! 

This one is so, so easy but full of flavour, pretty inexpensive and everyone will love it.

We’re using a shameless shortcut for this recipe but honestly, try it once and you’ll be so here for it. No faffing, no rolling, no extra steps. 

Just cook the enchilada sauce then throw in your wraps and add cheese on top. I kid you not, that’s it. You have a full meal, ready to serve.

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Why you’ll love this Slow Cooker Beef Enchiladas recipe

‘Dump’ it all in – no browning necessary

A full-of-flavour Mexican style fakeaway

Easy, cheap and quick to prepare

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How we came up with this recipe

I have made it my mission to come up with plenty of slow cooker recipes that don’t involve browning the meat beforehand so we can miss a faffy step in preparing dinner.

I know it’s unusual to find a recipe that doesn’t involve the browning stage, but trust me on this one! 

I have done many versions and worked hard to perfect this dish to make it as simple as possible for you without compromising on flavour, and I really think we’ve cracked it here.

To make this into enchiladas, we’re simply mixing the wraps in with the sauce, but obviously if you prefer to have them rolled, you can add this step in following the tips below.

I hope you love it!

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Slow Cooker Beef Enchiladas Ingredients Notes

• Lean beef mince – Try and use the low fat (5%) option if you can. This will avoid too much fat in the dish, as none will be cooking off like it might in a pan. Any mince will still work though so it’s up to your preference. If using a higher fat mince, you may want to brown if off first and drain some of the fat
• Onion – Dice one fresh onion or cheat and use pre-chopped frozen. One onion is about 200g/7oz of pre chopped
• Kidney beans – We’re using two tins for this recipe
• Spices – We need ground cumin, chilli powder (see notes for this), dried oregano and garlic powder (NOT garlic salt)
• Veggies – We’re adding two red peppers for this recipe, but feel free to add any favourites
• Beef stock cubes – No need to dilute, just put them straight in. Stock pots are fine too but just use one
• Tortilla wraps – Wholemeal or regular is fine
• Cheese – Use whatever you have in or your preference for this dish, I like a mozzarella and cheddar mix for flavour and cheese pull!
• To garnish – A sprinkle of spring onions and red chilli are a delicious finishing touch

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Top tipS

Spice levels

The heat in this dish is medium to low, but if you are serving this meal to small children, you can either leave the chilli powder out or just reduce the amount. 

If it’s spicy beef enchiladas you’re after, you can add more chilli powder or fresh chillies on top to serve.

Prep the night before

This is a great time-saver in the morning. Add all the ingredients to the pot and pop in the fridge overnight.

Then put it into the slow cooker in the morning – and remember to turn it on! (Yes I have made this mistake before – epic fail).

To stop the tortillas becoming too soggy

Instead of putting them into the slow cooker to cook for half an hour, I mix them in then pop them under the grill to melt the cheese.

It’s a couple of minutes extra effort but it does mean the tortillas stay firmer and you don’t get that squishiness with them.

To be honest, unless you are pan frying your wraps before using (often done in traditional Mexican dishes), it’s hard to avoid the wraps being a little soft, but I feel that’s part of the dish, like softened pasta in a lasagne?!

More slow cooker recipes…

Slow Cooker

Slow Cooker Bolognese {No Browning Recipe!}

Slow Cooker Curries

Slow Cooker Lamb Curry {Easiest Ever Recipe!}

Slow Cooker Beef

Slow Cooker Beef Joint {Best EVER Roast!}

Slow Cooker Chicken

Slow Cooker Chicken Tacos

FAQs

How we came up with this Slow Cooker Chilli recipe

As with my Slow Cooker Spaghetti Bolognese, I knew that I was going to have to nail this classic recipe if anyone was going to make an adapted version of their usual go-to chilli con carne. 

Making what is usually an on-the-hob dish is a whole different ball game in a slow cooker. And ESPECIALLY if we’re not browning the meat, because depth of flavour can be an issue.

But I set myself the challenge because slow cookers make life so much easier, and, thanks to LOTS of testing, we’ve got it! Which means you can now enjoy following this simple recipe and enjoy this family favourite in a far more convenient and fuss-free way. 

This report explains some of the history of chilli con carne and the traditional ingredients if you’d like to learn more about its origins.

This chilli recipe is my take on the dish, using our beloved slow cookers and plenty of store cupboard ingredients and similar flavours.

I have lots of tips and tricks below for getting the very best out of this recipe. 

I hope you love it!

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Ingredients

• Lean beef mince – Try and use the low fat (5%) option if you can. This will avoid too much fat in the dish, as none will be cooking off like it might in a pan. Any mince will still work though so it’s up to your preference. If using a higher fat mince, you may want to brown if off first and drain some of the fat
• Onion – Dice one fresh onion or cheat and use pre-chopped frozen. One onion is about 200g of pre chopped
• Chopped tomatoes
• Tomato puree
• Red kidney beans
• Beef stock cubes – No need to dilute, just put them straight in. Stock pots are fine too but just use one
• Cumin
• Cayenne pepper
• Dried oregano
• Garlic powder – Use the same ratios for garlic granules or dried ground garlic. Not garlic salt, that’s very different
• Chocolate – This brings a lovely depth of flavour without adding sweetness. It’s a well-known secret ingredient! It’s important to use a very dark (70% or over) chocolate. If you only have milk chocolate, just skip it altogether, it’ll be too sweet
• Salt and freshly ground black pepper
• Green peppers – You can also use frozen or the colour of your choice instead

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Top tips

What to serve it with

There are so many ways to serve up Chilli Con Carne, how about in tacos, on baked potatoes or wedges, on nachos, with rice.

You can also dish it up as part of a buffet banquet if you’re feeding guests, with side dishes and dips like sour cream/yoghurt, chopped chillies, guacamole, tortilla chips, salsa, refried beans or my Mexican-style salad.

You can make this a little EXTRA by

Using the best quality tinned tomatoes and tomato puree you can afford
Brown off the onions and mince before adding to the slow cooker
Adding 2 tbsp of Worcestershire Sauce at the end of cooking
Stir every so often during cooking, this helps the meat to break up and cook evenly

Prep the night before

You can save yourself even more time in the morning for this recipe and prepare the ingredients for your slow cooker THE EVENING BEFORE! 

Simply throw everything for the initial cook into the slow cooker, pop the lid on, then store it in the fridge overnight. In the morning, put it into the slow cooker and don’t forget to switch ‘on’.

Chilli FAQs