Slow Cooker Chilli Con Carne

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I found this slow cooker chilli con carne recipe on the Olive magazine website when I'd been looking at other slow cooker recipes.   I really enjoy chilli con carne and liked the idea of making it in the slow cooker.   The ingredients list is interesting, especially the addition of dark chocolate, lager and Worcestershire sauce, along with plenty of herbs and spices! 

The end result is a really delicious chilli - the mince soaks up all of the flavours of the ingredients, and browning it first gives you a really deep rich sauce. 

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How to make this Slow Cooker Chilli Con Carne

Ingredients

• 750g beef mince
• 2 large onions, finely chopped
• 2 green chillies, finely chopped
• 1 tbsp garlic salt
• 1 tbsp celery salt
• 2 tsp hot smoked paprika
• 2 tsp ground cumin
• 1 tsp ground cinnamon
• 1 tbsp mild chilli powder
• 0.5 tsp ground allspice
• 2 tsp dried oregano
• 2 bay leaves (optional)
• 3 x 400g tins chopped tomatoes
• 2 tbsp tomato purée
• 2 tbsp soft dark brown sugar
• 3 tbsp cider vinegar
• 100ml beef stock
• 330ml lager
• 1 tbsp Worcestershire sauce
• 25g dark chocolate
• 400g tin kidney beans, drained and rinsed
• 400g tin black beans, drained and rinsed

Instructions

1. Heat a large frying pan then fry the mince in batches making sure each batch is well browned with some crispy bits (2 to 3 batches – around 5 to 7 mins each). Tip each batch into the slow cooker when finished.
2. Add all the other ingredients except the beans and cook on high for 4 hours (or low for 8 hours). Then, add the beans and cook for another 30 minutes.

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Slow Cooker Chilli Con Carne

By: Deborah

The mince soaks up all of the flavours, and browning it first gives you a really deep rich sauce.

PREP: 10 minutes minutes

COOK: 4 hours hours 45 minutes minutes

TOTAL: 4 hours hours 55 minutes minutes

Course: Main

Cuisine: Mexican

Servings: 8 people

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Equipment

• Frying pan
• 3.5L slow cooker
• 6.5L slow cooker

Ingredients

• 750 g (1.7 lb) beef mince
• 2 large onions finely chopped
• 2 green chillies finely chopped
• 1 tbsp garlic salt
• 1 tbsp celery salt
• 2 tsp hot smoked paprika
• 2 tsp ground cumin
• 1 tsp ground cinnamon
• 1 tbsp mild chilli powder
• 0.5 tsp ground allspice
• 2 tsp dried oregano
• 2 bay leaves (optional)
• 3 (42 oz) x 400g tins chopped tomatoes
• 2 tbsp tomato purée
• 2 tbsp soft dark brown sugar
• 3 tbsp cider vinegar
• 100 ml (½ cup) beef stock
• 330 ml (1 ½ cups) lager
• 1 tbsp Worcestershire sauce
• 25 g (0.9 oz) dark chocolate
• 400 g (14 oz) tin kidney beans drained and rinsed
• 400 g (14 oz) tin black beans drained and rinsed

Instructions

• Heat a large frying pan then fry the mince in batches making sure each batch is well browned with some crispy bits (2 to 3 batches – around 5 to 7 mins each). Tip each batch into the slow cooker when finished.
• Add all the other ingredients except the beans and cook on high for 4 hours (or low for 8 hours). Then, add the beans and cook for another 30 minutes.

Notes

• The original recipe also includes ingredients and instructions for making a jalapeño cheddar cornbread - I didn't make this as there's a cornbread recipe here on Felly Bull that's delicious - see the link below if you fancy trying it!
• This slow cooker chilli con carne recipe is easily reduced if you're cooking for less people.
• Leftovers can also be frozen in airtight containers.   Defrost thoroughly and reheat in a pan on the hob or in a suitable dish in the microwave. 

 

You might also like to try:

• beef dishes
• Mexican recipes

Nutrition

Calories: 474kcal | Carbohydrates: 42g | Protein: 28g | Fat: 21g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 9g | Trans Fat: 1g | Cholesterol: 67mg | Sodium: 2137mg | Potassium: 1119mg | Fiber: 12g | Sugar: 10g | Vitamin A: 777IU | Vitamin C: 20mg | Calcium: 134mg | Iron: 7mg

Nutrition information is automatically calculated, so should only be used as an approximation.

KEYWORDS beef mince, chilli con carne, slow cooker

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