Slow Cooker Chilli Con Carne Recipe

Introduction

Slow Cooker Chilli Con Carne is a hearty, flavorful dish perfect for busy days when you want a satisfying meal with minimal effort. This recipe combines tender beef mince, spices, and rich tomato flavors, slowly cooked to develop depth and warmth.

Ingredients

• 500 g 15% fat beef mince
• 1 onion (peeled and finely chopped)
• 1 red pepper (deseeded and chopped)
• 400 g tinned chopped tomatoes
• 150 ml passata
• 2 tbsp tomato puree
• 3 garlic cloves (peeled and crushed)
• 1 gluten free beef stock pot
• 400 g tinned kidney beans (drained)
• 1 square dark chocolate (at least 80% cocoa)
• 2 tsp chilli powder
• 1/2 tsp marjoram
• 1 tsp paprika
• 1 tsp ground cumin

Instructions

1. Step 1: OPTIONAL STEP: For the best texture and flavor, heat a little oil in a pan over medium heat. Add the beef mince and fry for 4-5 minutes, breaking it up with a spatula, until browned. This step can be skipped if you’re short on time.
2. Step 2: Add the browned beef mince, onion, red pepper, chopped tomatoes, passata, tomato puree, garlic, beef stock pot, kidney beans, dark chocolate, and all the spices into the slow cooker. Stir well to combine all ingredients.
3. Step 3: Cover with the lid and cook on high for 4-5 hours or on low for 6-8 hours. Once cooked, stir well and serve hot.

Tips & Variations

• For extra heat, add a finely chopped fresh chili or a pinch of cayenne pepper along with the spices.
• Use sweet potatoes or butternut squash cubes for a different texture and added sweetness.
• Serve with rice, nachos, or warm tortillas for a complete meal.
• Swap dark chocolate for a teaspoon of cocoa powder if you prefer a smoother chili.

Storage

Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, warm gently on the stovetop or microwave until piping hot. This chilli also freezes well for up to 3 months; defrost overnight in the fridge before reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this recipe without a slow cooker?

Yes, you can simmer the ingredients in a large pot on low heat for about 1.5 to 2 hours, stirring occasionally, until the flavors develop and the meat is tender.

Is this chilli suitable for freezing?

Absolutely. Allow it to cool completely, then transfer to freezer-safe containers. It can be frozen for up to 3 months and thawed in the refrigerator before reheating.

Slow Cooker Chilli Con Carne Recipe

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★★★★★

4.8 from 78 reviews

This Slow Cooker Chilli Con Carne is a rich and hearty dish perfect for a comforting meal. Made with tender beef mince, red peppers, tomatoes, kidney beans, and a blend of warming spices, it’s slowly cooked to develop deep flavors. The addition of dark chocolate adds a subtle richness, balancing the spicy chili powder and paprika. Ideal for busy days, this recipe uses a slow cooker for easy, hands-off preparation and delivers a robust, satisfying chili that warms the soul.

• Author: Sienna
• Prep Time: 15 minutes
• Cook Time: 4-8 hours
• Total Time: 4 hours 15 minutes to 8 hours 15 minutes
• Yield: 6 servings 1x
• Category: Main Course
• Method: Slow Cooking
• Cuisine: Mexican
• Diet: Gluten Free

Ingredients

Scale 1x2x3x

Meat and Vegetables

• 500 g 15% fat beef mince
• 1 onion, peeled and finely chopped
• 1 red pepper, deseeded and chopped
• 3 garlic cloves, peeled and crushed

Tomato and Beans

• 400 g tinned chopped tomatoes
• 150 ml passata
• 2 tbsp tomato puree
• 400 g tinned kidney beans, drained

Seasonings and Extras

• 1 gluten free beef stock pot
• 1 square dark chocolate (at least 80% cocoa)
• 2 tsp chilli powder
• 1/2 tsp marjoram
• 1 tsp paprika
• 1 tsp ground cumin

Instructions

1. Brown the Mince: Heat a little oil in a frying pan over medium heat. Add the beef mince and fry for 4-5 minutes, breaking it up with a spatula until browned. This step enhances texture and flavor but can be skipped if short on time.
2. Combine Ingredients in Slow Cooker: Transfer the browned mince (or raw if skipping browning) to the slow cooker. Add the chopped onion, red pepper, garlic, tinned chopped tomatoes, passata, tomato puree, drained kidney beans, gluten free beef stock pot, dark chocolate square, chilli powder, marjoram, paprika, and ground cumin. Stir well to combine all ingredients evenly.
3. Cook the Chilli: Place the lid on the slow cooker. Cook on high for 4-5 hours or on low for 6-8 hours. This slow cooking allows flavors to fully develop and the beef to become tender.
4. Serve: Once cooked, give the chilli a good stir and serve hot. It pairs well with rice, tortillas, or a fresh salad.

Notes

• Browning the mince is optional but improves flavor and texture significantly.
• Adjust chili powder to taste for more or less heat.
• The dark chocolate adds depth and richness, a secret ingredient to balance acidity and spice.
• This recipe is gluten free if using a certified gluten free stock pot and tinned goods.
• For a thicker consistency, remove the lid during the last 30 minutes of cooking.
• Leftovers keep well refrigerated for up to 3 days or freeze for up to 3 months.

Keywords: chilli con carne, slow cooker chili, beef mince chili, gluten free chili, easy slow cooker recipe, hearty chili, dark chocolate chili