Chilli con Carne is a familiar dish to most people and often cooked as a mid week staple dinner. It’s with good reason; it can be quickly ‘thrown together’ whilst still packing a punch on the flavour! My Slow Cooker Chilli con Carne recipe is no exception. It’s super tasty, quick to prepare and perfect for batch cooking or saving for later!
Where did this classic Chilli recipe originate from?
Chilli con Carne literally translates to “chilli with meat”. First prepared as a basic stew by the Mexican community in the 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 in Slow Cooker Chilli con Carne?
The recipe I have here mostly stays true to the basic recipe (beef, spices, tomatoes, kidney beans) with the addition of some extra veg (to up the nutrients and add to the flavour!). If you are looking for some other ideas to add into the mix, we recently made this whilst away on holiday with friends and threw in some left over cured meat and chopped up Chorizo sausage. This added a gorgeous smoky edge to the sauce.
As for the spice, I usually make it 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!
What do you serve with Chilli con Carne?
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. Using it 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!
Can I freeze leftover 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
- 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
- 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.