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.
- Smoked Paprika– adds a lovely depth of flavour.
- Chilli Powder – contains paprika, cumin, oregano, garlic, cayenne pepper.
- Cumin – an aromatic bitter spice, popular in Mediterranean and Egyptian cooking.
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
- 2 garlic cloves minced
- 4 tbsp tomato paste
- 1 beef stock cube
- 150 ml water for the stock
- 1 tsp oregano
- 2 tsp coriander dried or freshly chopped
- 2 bay leaves
- 2 tsp cumin
- 2 tsp hot chilli powder
- 1½ tsp sweet paprika
- 1 tsp smoked paprika
- 1 tsp Worcestershire sauce
- ½ tsp dark brown sugar
- 1 tsp salt salt flakes
- ½ tsp black pepper ground
- 3 tbsp flour corn or wheat
- 1 tbsp oil
- 1 red chilli pepper (optional for added heat)
Instructions
- Dice the onion and red pepper and place in a pan on the stove (or the slow cooker pot directly if using a sear and stew type) with 1 tbsp of oil, add the mince beef and stir through well to separate the meat. Add in the oregano, coriander and spices and cook until the meat is browned. Transfer to the slow cooker.
- Crush the cloves of garlic and finely dice the chilli pepper – optional if you like some extra heat. Add with the tomato paste to the slow cooker. Sprinkle over the flour, salt, pepper and sugar and stir well to coat the ingredients.
- Dissolve the stock cubes in the hot water and pour over the meat and vegetables. Add the chopped tomatoes, kidney beans, Worcestershire sauce and bay leaves. Stir well ensuring everything is covered in the liquid.
- Replace the lid and cook on high for 4 hours or low for 8 hours.
- Once cooked, serve with rice and a sprinkle of chopped coriander.
Helen
Friday 17th of November 2023
Hi, would this chilli recipe be ok to double the ingredients and cook for the same amount of time? Thanks Helen
Maureen
Monday 16th of October 2023
I wouldn’t put in the flour next time.
Gazza
Saturday 23rd of September 2023
Bland, flat and need serious uplift to be a Chilli CC, used it as a slow cooker recipe, last time I will, it came out like a wasted £25 of goods and time...never again and I added a chilli for ummph ... its a site for adverts, simple to see
Michelle
Friday 22nd of September 2023
I am making this for the first time.i am having people over tomorrow night.Everything is in the slow cooker after onion,mince etc been fried.will it be OK to put in the fridge overnight when it cools down and slow cook it tomorrow?or is it best to slow cook it today and warn up tomorrow?thanks
Dave
Sunday 1st of October 2023
If you slow cook the whole recipe in advance and heat up the following day, the flavour will be even better after a day resting. Enjoy!
Phoebe
Sunday 10th of September 2023
Hi, Would you reccommend using cornflour or plain flour? Thanks! Can't wait to try! :)