Mild Chilli Con Carne done slow for 16 hours

I did a very mild chilli con carne in the slow cooker last night - not put the pasta on yet to eat it - I`m waiting for a neighbour to come for a late supper tonight.

So, what`s in it seeing as I don`t do recipes or cook like normal people ?
I just rustle up whatever`s in the cupboard at the time.

In the 6 litre pressure cooker I put about 25 little red and white onions and cooked them first until they were nearly dissolved then I put about 2 lbs of full fat minced beef in and about 1 lb of minced pork and about 6 tins of chopped tomatoes, a lot of mixed sweet peppers and about 4 tins of red kidney beans, white lentils, other mixed Italian and Mexican beans plus fresh garlic cloves, loads of smoked paprika, tumeric, mild red chillies , thyme, rosemary, sage, cumin, reduced beef and pork stock, Himalayan rock salt, ground rainbow pepper, tomato puree and a tiny bit of minced ginger.
I balanced it all so there was no one overpowering dominating herb or spice and cooked it all slow for 16 hours on warm.

I didn`t photograph the ingredients today and the tubbed up portions are in the freezer now.

I`ll remember to show the meat and veg next time.

Initial impressions are favourable.I`ll have to see what Tony, the neighbour thinks when he lands - hopefully before midnight!

Edit - Tony has just eaten it and he thinks it`s strange but very tasty - haha !

 

Sounds great!