How much chilli you use in this recipe will depend on how spicy you and your family like your chilli.  I used 1 tsp chilli flakes the last time I made it as it was just for my husband and I.  If my children are going to be tucking into it, then I tend to add only a pinch of chilli and add an extra teaspoon of smoked paprika.  You can also swap the chilli flakes or powder for fresh green chillies.  Add one or two chopped green chillies depending on how hot you like it.

Serves 4 to 6

Ingredients
500g stewing beef cut into bite sized pieces
1 onion, diced
1 red pepper, diced
1 green pepper, diced
1 x 400g kidney beans
2 x 400g tins chopped tomatoes
3 garlic cloves, chopped
2 tbsps tomato puree
1 tsp ground cumin
2 tsps smoked paprika (or paprika)
1 tsp chilli flakes or powder
Dash of tabasco
Salt and pepper
Handful of fresh parsley, chopped

Method
Add all the ingredients excpet the fresh parsley to the slow cooker.  Stir thoroughly and cook on low for upto 8 hours.  Once the chilli is cooked check the seasoning, add additional salt and pepper if required and the fresh parsley.

Serve with your favourite accompaniments – rice, tortilla chips, salsa, guacamole, soured cream and grated cheese.