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Slow Cooker Chilli Con Carne

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!

Close-up of Chilli con Carne

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.
Slow Cooker Chilli con Carne with a chilli and lime

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!

Overhead photo of Chilli con Carne, with chillis and nachos on the side

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

Slow Cooker Chilli con Carne, a delicious spicy beef stew packed full of flavour.
5 from 18 votes
Prep Time 10 mins
Cook Time 8 hrs
Total Time 8 hrs 10 mins
Course Main Course
Cuisine Mexican
Servings 6 people
Calories 409 kcal

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
  • 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.

Video

Notes

Extra Spice

Add some extra chipotle chilli flakes or a half teaspoon of cayenne pepper if you wish to up the heat!

Nutrition

Calories: 409kcalCarbohydrates: 30gProtein: 23gFat: 23gSaturated Fat: 7gCholesterol: 59mgSodium: 933mgPotassium: 957mgFiber: 9gSugar: 7gVitamin A: 3737IUVitamin C: 38mgCalcium: 101mgIron: 6mg
Tried this recipe?Let us know how it was!

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Recipe Rating




Henrietta Hansen

Monday 3rd of May 2021

I made this for a birthday gathering to have something in the slow cooker in case I had to feed more mouths as the day went on. It was ABSOLUTLEY DELICIOUS and so easy to make. Loads of happy eaters which is what you always want when hosting. It was also my very first attempt at Chilli Con Carne and then in the slow cooker! Devine! I added a dollop of sour cream on the top for those that find it too hot.

Thank you Bec for the recipe. This will be a go to in the future for sure!

Bec

Monday 3rd of May 2021

Sounds great! Pleased it was a success for you and I think using the slow cooker can definitely help when hosting🙂 Thanks for the great review!

Maeve

Saturday 13th of March 2021

The flavour is gorgeous but mine burnt. Next time I would put more than150ml stock. Ingredients were not covered as described. Definitely needed more liquid.

Jeannette Grieves

Saturday 6th of March 2021

Cooked for the first time today. Absolutely Delicious 😋 So full of flavour, nice and spicy without being to hot. Meat just melted in your mouth!!

Bec

Sunday 7th of March 2021

Great to hear that you enjoyed this! Thank you for the review.

Jude Devey

Thursday 4th of March 2021

Made this for the first time today and it will definitely be a regular meal for us, everyone complemented the lovely flavours

Bec

Friday 5th of March 2021

Great to hear you all enjoyed it. Thanks for the review.

Clare

Tuesday 9th of February 2021

Hi Would i be able to use a plant based mince alternative instead of beef at all?