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.
Handful dark chocolate chips(high cocoa content) optional
120ml(½ cup) red wine, beer or water
2-3bell 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.