My Slow Cooker Chilli con Carne recipe is super tasty, quick to prepare and perfect for a mid-week dinner, or for batch cooking and saving for later!
Chilli con Carne is a familiar dish to most people, especially those with a slow cooker as it’s usually the first thing they try to make. It can be quickly thrown together whilst still packing a punch on the flavour.
Where does the Chilli recipe originate from?
Chilli con Carne literally translates to “chilli with meat”. First prepared as a basic stew by the Mexican community in southern USA, it’s now one of the most famous South American culinary dishes.
As well as being open to a number of adaptations of the ingredients, Chilli con Carne is widely used as an ingredient itself. Think fillings for enchiladas, wraps and jacket potatoes. I even think it’s great as a pizza topping.
Making a big pot to save for later is definitely a good idea!
What’s ingredients are in Slow Cooker Chilli con Carne?
My recipe can mostly be considered a classic chilli recipe containing beef, spices, tomatoes, kidney beans. To increase the nutrients and add to the flavour I always add some extra vegetables!
As for the spice, I usually make my chilli con carne to a medium heat to please everyone – our toddler included! You may choose to be more heavy handed on the chilli or cayenne according to preference!
The spices in a chilli are:
- Paprika – adds a gorgeous pungent, mildly sweet and peppery flavour to the chilli. For the very best, try and find Hungarian Paprika.
- Chilli Powder – contains paprika, cumin, oregano, garlic, cayenne pepper.
- Cumin – an aromatic bitter spice, popular in Mediterranean and Egyptian cooking.
- Cinnamon – sweet and woody, added to a chilli for a little bit of sweetness.
If you’re looking for some other ideas to add into a chilli con carne, throw in some left over cured meat and chopped up chorizo sausage. We tried this whilst away on holiday with friends (willing guinea pigs!), and it added a gorgeous smoky edge to the sauce.
What do you serve with Chilli?
Are you having slow cooker Chilli con Carne as a meal? Go for some rice and maybe a little soured cream and crispy tortilla chips on the side.
Are you using chilli as an ingredient? One thing I like to do is fill soft tortilla wraps with the chilli, roll them up, sprinkle with cheese and a little salsa and grill for a few minutes. Great for a weekend lunch!
More Tasty Mexican Recipes
Mexican recipes and a crockpot are a match made in heaven! Why not try some of these:
Can I freeze leftover Crockpot Chilli Con Carne?
Slow cooker Chilli con Carne can be stored in the fridge for two days or batched up and placed in the freezer for three months. Defrost overnight in the fridge, reheat ensuring it’s piping hot all the way through – and enjoy!
Slow Cooker Chilli con Carne
Equipment
Ingredients
- 500 g minced beef
- 400 g chopped tomatoes – canned
- 400 g kidney beans – canned, drained
- 1 onion – white, large
- 1 red pepper – capsicum
- 1 carrot – grated
- 3 garlic cloves – crushed
- 5 tbsp tomato paste
- 500 ml water – for the stock
- 2 tbsp flour – corn or wheat
- 2 beef stock cubes
- 2 tsp dark brown sugar
- 5 tsp paprika
- 2 tsp smoked paprika
- 3 tsp chilli powder
- 5 tsp cumin
- 1 cinnamon stick
- 2 bay leaves
- 1½ tsp oregano
- 1 tsp thyme
- ½ coriander – (cilantro) freshly chopped for serving
- 2 tsp Worcestershire sauce
- 1 tsp salt – salt flakes
- ½ tsp black pepper – ground
- 1 tbsp oil
Instructions
- Dice the onion and place in a pan on the hob with 1 tbsp of oil, add the mince beef and stir through well to separate the meat. Cook until the meat is browned, drain any excess fat from the meat and then transfer to the slow cooker.
- Dice the red pepper, crush the cloves of garlic and grate the carrot. Add to the slow cooker with the beef and onions. Sprinkle over the flour and stir.
- Dissolve the stock cubes in the hot water and pour over the meat and vegetables. Add the chopped tomatoes, tomato paste, and kidney beans. Then add the herbs (oregano, bay, thyme), spices (chilli powder, paprika, smoked paprika, cumin and cinnamon), salt, pepper, Worcestershire sauce and sugar. Stir well ensuring the meat and vegetables are covered in the liquid.
- Replace the lid and cook on low for 8 hours.
- Once cooked, serve with rice and a sprinkle of chopped coriander.
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