Immune Boosting Slow Cooker Beef Chilli

On my journey to a better immune system, Chilli and Beef are next on my culinary travels. As a Mother, I don’t have 3 hours to flitter away in the kitchen making intricate meals anymore (although I do miss that!), so for me, everything that can go into a pan or slow cooker is absolutely ideal. Especially if I can forget about it and tend to a teething baby.

This beef chilli is packed full of immune boosting ingredients, and is super tasty. Chilli has 7 times more vitamin C than an orange and helps fight infections, especially around the sinus area. Beef is packed full of iron which is great for energy when you are feeling lethargic. There’s a hefty load of garlic, which we all know is great for boosting the immune system. The red peppers are also high in vitamin c and anti inflammatory properties. I add pearl barley rather than rice, which is packed full of fibre, vitamins and minerals. As this is quite a hot dish I like to add a simple gaucomale to cool things down. Avacados are an amazing super food, as well as being high in fibre. The fat in the fruit helps the body to absorb the nutrients from other plant based foods. So all in all this is one super immune boosting healthy dish!


800g of beef shin steak

2 red peppers

2 red chillies

1 onion

4 cloves of garlic

400g of white kidney beans

400g of chopped tomatoes

2 tbsp of tomato puree

500ml of beef stock

2 tsp of smoked paprika

1 tsp of chipotle chilli flakes

1 tsp mixed herbs

1 bay leaf
2 tsp of ground cumin

Olive oil




250g of Pearl Barley


In a pan heat the oilve oil, then dice the beef and brown off in batches. One sealed add to your slow cooker. Slice the onions and garlic with a tsp of water, add the chipotle flakes, smoked paprika, ground cumin and fry off until warmed. Once done add to the meat. Next chop the red peppers and red chillies, open the tomatoes and beans and add to the meat and spice mix. Next pour in the beef stock and tomato puree and add the remaining herbs. Give everything a lovely big stir and leave to cook for 4-6 hours, until the meat is tender.

The rest is optional from here.

Towards the end of the cooking grab a pan a boil some water. Rinse the pearl barley and add to the water. Reduce down to a simmer for 1 hour and 15 minutes.

Once everything is ready to serve mash up an avacado with the juice of a lime and a pinch of salt. Add on top of the beef chilli, serve and enjoy!

Hope it doesn’t blow your socks off.


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