Slow Cooker Chilli Con Carne – the easiest way to make a big batch of hearty Chilli Con Carne! Minimal prep and washing and maximum flavor. This recipe is super-yummy, kid-approved and freezer friendly too.
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Fussy kids can make mealtimes a real headache… which is why I turn to tried-and-tested recipes my kids love time and again!
One meal we can all agree on is Chilli Con Carne which – phew! – is easy to make, easy on the wallet and, above all, both delicious and nutritious.
I mean what’s not to love about this easy beef mince recipe, truly my Slow Cooker Chilli Con Carne is a real crowd pleaser.
Why you’ll love this recipe
- ⭐️ Incredibly easy to make – no browning and no fuss!
- ⭐️ Absolutely delicious
- ⭐️ Freezer friendly
- ⭐️ Low cost / Energy saving
What goes into my Slow Cooker Chilli Con Carne
This is what we would probably consider a classic popular version of Chilli Con Carne with ground beef and beans. If you prefer a beanless version, take a look at my Slow Cooker Chunky Beef Chilli.
- Beef mince (ground beef) – I prefer to use low fat (5%) beef mince for this crockpot version. You can also use venison mince and turkey mince!
- Onion and garlic
- Chilli paste or Sriracha (I only add a small amount as my kids don’t like their chilli too spicy)
- Finely chopped canned tomatoes (or crushed tomatoes if you are in the US).
- Concentrated tomato paste (tomato purée)
- Worcestershire sauce
- Beef stock cubes or stockpots such as Knorr. I usually use two Oxo beef cubes, crumbled to a powder.
- Brown sugar or Sukrin Gold sweetener for a slimming version
- Garlic powder, sweet paprika, smoked paprika, ground cumin, ground cinnamon, cayenne pepper, bay leaf, dried oregano, salt and pepper
- Chocolate – if you happen to have some good quality dark chocolate chips (and I always do!) a small amount of chocolate adds lovely flavor. Do not use anything that less than 63% cocoa tho – milk chocolate would be too sweet and may seize.
- Red wine, beer or water
- Kidney beans and black beans (or any bean combo you like!)
- Bell peppers
How to make it Slow Cooker Chilli Con Carne
Full measurements and instructions can be found on the printable recipe card at the bottom of the page. Please take a look at the steps and video before attempting this recipe!
Add all of the ingredients except for the peppers into the slow cooker. Stir well to combine, breaking up the beef mince, and cook for 6 hours on HIGH or 8 hours on LOW.
Stir in the sliced peppers and cook for a further 45-60 minutes.
Discard the bay leaf and taste the chilli. You might need to adjust the seasoning – add salt and freshly ground pepper.
Garnish with chopped coriander, sliced spring onions, and dried chilli flakes. Serve with wedges of lime, sour cream, avocados or guacamole,salsa, grated cheese, tortilla chips and rice.
RECIPE TIPS
- You don’t need to brown the beef mince – this recipe is all about low effort and maximum yumminess! If you decide to use mince with higher fat content it would be best to brown it and drain the fat before adding to the slow cooker.
- If the chilli is looking a little watery, turn the cooking to HIGH and cook with the lid slightly open.
- If you want to add more heat, double the cayenne pepper and chilli paste or add a couple of spoonfuls of chipotle ketchup. You can always stir this in at the end for anyone liking it spicy.
- Serving suggestions: I love that chilli con carne can be served in so many ways! You can make nachos, serve with jacket potatoes, over fries, in enchiladas… the sky’s the limit.
- Storing and freezing: Leftovers will keep in the fridge for 3-4 days. Since this chilli freezes so well I love to make a big batch and portion it into small containers (once it has cooled down) to freeze for family meal emergencies! It will need to be eaten within three months. Thaw in the fridge overnight or in a microwave and make sure to reheat until piping hot all the way through before serving.
HAVE YOU MADE MY SLOW COOKER CHILLI CON CARNE RECIPE? Please leave a rating, post a photo on my Facebook page, share it on Instagram with @supergolden88 and the tag #supergoldenbakes and make my day!
Slow Cooker Chilli Con Carne
Ingredients
- 750 g (1.6 lbs) beef mince , 5% fat
- 1 onion , finely diced
- 5 garlic cloves , minced
- 800 g (28oz) chopped tomatoes (2x 400g tins)
- 400 g (14oz) kidney beans , drained and rinsed
- 400 g (14oz) black beans , drained and rinsed
- 2 tbsp tomato paste (concentrated tomato purée)
- 2 tbsp Worcester sauce
- 2 beef stock cubes , crumbled
- 1 tbsp brown sugar
- ½ tsp chilli paste or Sriracha (more to taste)
- 2 tsp dried oregano
- 2 tsp garlic granules or powder
- 2 tsp ground cumin
- 1 tsp smoked paprika
- 1 tsp sweet paprika
- 1 tsp ground cinnamon
- 1 tsp cayenne pepper
- 1 tsp salt
- ½ tsp pepper
- 1 bay leaf
- Handful dark chocolate chips (high cocoa content) optional
- 120 ml (½ cup) red wine , beer or water
- 2-3 bell peppers , diced
Instructions
- Add all of the ingredients except the peppers into the slow cooker. Stir well to combine, breaking up the beef mince, and cook for 6 hours on HIGH or 8 hours on LOW.
- Stir in the sliced peppers and cook for a further 45-60 minutes.
- Discard the bay leaf and taste the chilli. You might need to adjust the seasoning – add salt and freshly ground pepper to taste.
- Garnish with chopped coriander and dried chilli flakes and serve with wedges of lime, sour cream, avocados or guacamole,salsa, grated cheese, tortilla chips and rice.
Video
Notes
- Storing and freezing: Leftovers will keep in the fridge for 3-4 days. Since this chilli freezes so well I love to make a big batch and portion it into small containers (once it has cooled down) to freeze for family meal emergencies! It will need to be eaten within three months. Thaw in the fridge overnight or in a microwave and make sure to reheat until piping hot all the way through before serving.
- You don’t need to brown the beef mince – this recipe is all about low effort and maximum yumminess! If you decide to use mince with higher fat content it would be best to brown it and drain the fat before adding to the slow cooker.
- If the chilli is looking a little watery, turn the cooking to HIGH and cook with the lid slightly open. If you want to add more heat, double the cayenne pepper and chilli paste or add a couple of spoonfuls of chipotle ketchup. You can always stir this in at the end for anyone liking it spicy.
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