This slow cooker chilli con carne is the ultimate comfort food - rich, warming, and packed with deep, slow-developed flavour. Using simple ingredients and minimal prep, the slow cooker does all the hard work, leaving you with tender beef and a thick, spiced sauce that's perfect for family dinners, meal prep, or feeding a crowd.
The end result is a really delicious chilli that tastes even better the next day - the mince soaks up all of the flavours of the ingredients, and browning it first gives you a really deep rich sauce.
Chilli con carne is a great recipe to make ahead and it's ideal for freezing, and is easiy adjustable for heat and richness. Keep it in the fridge for up to 4 days and freeze it in portions for up to 3 months. Reheat it gently on the hob or in the microwave with a splash of water or stock if it's too thick.
Tips
- Optional variations:
- Spicy chilli - add chipotle paste, fresh chilli or cayenne pepper.
- Rich and deep chilli - stir in dark chocolate, cocoa powder or espresso.
- Vegetarian/vegan - replace the beef mince with lentils, mushroom and mixed beans, and the beef stock with vegetable stock.
- Extra thick chilli - mash some of the beans into the sauce and cook uncovered for the final hour.
- This slow cooker chilli con carne recipe is easily adapted if you're cooking for less or more people.
Frequently Asked Questions
Yes - it adds depth and prevents a grey, watery chilli.
Yes - freeze in portions for up to 3 months. Defrost overnight and reheat gently.
Reduce the chilli powder and add a little sugar, chocolate, or sour cream when serving.
Yes - simmer gently for 1.5 to 2 hours, stirring occasionally.
Kidney beans are classic, but black beans or mixed beans work well too.
Remove the lid, mash some beans, or add a tablespoon of cornflour slurry.
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How to make this Slow Cooker Chilli Con Carne
Ingredients
- 1kg beef mince (5% or 10% fat)
- 2 medium onions (approx. 260g), chopped
- 4 cloves garlic, crushed
- 4 tsp chilli powder (mild or hot)
- 2 tsp smoked paprika
- 2 tsp ground cumin
- 2 tsp ground coriander
- 3 tsp dried oregano
- 4 tbsp tomato puree
- 500ml beef stock (made using a stock cube or pot)
- 2 x 400g tins kidney beans or black beans, drained and rinsed
- 2 x 400g tins chopped tomatoes
- 0.5 tsp salt
- 0.5 tsp black pepper
- 4 tbsp coriander, chopped, to garnish
To serve (optional):
- cooked rice
- grated cheese
- tortilla chips
- sour cream
- guacamole or avocado slices
- pico de gallo salsa
- easy homemade cornbread
- texas cornbread (Thermomix)
Instructions
- In a large frying pan or skillet cook the mince, onions and garlic for 4 to 5 minutes over a medium high heat, using a wooden spoon to break it up, until the meat is browned. Stir in the chilli powder, smoked paprika, ground cumin, ground coriander, dried oregano and tomato puree. Cook for 1 minute, stirring continuously.
- Transfer the meat mixture to the slow cooker. Stir in the stock, beans, tomatoes, salt and pepper. Cover and cook on low for 6 to 8 hours or high for 3 to 4 hours.
- Serve garnished with chopped coriander and your choice of optional sides.
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Slow Cooker Chilli Con Carne
Ingredients
- 1 kg (2.2 lb) beef mince (5% or 10% fat)
- 2 medium onions (approx. 260g) chopped
- 4 cloves garlic crushed
- 4 tsp chilli powder (mild or hot)
- 2 tsp smoked paprika
- 2 tsp ground cumin
- 2 tsp ground coriander
- 3 tsp dried oregano
- 4 tbsp tomato purée
- 500 ml (2 cups) beef stock (made using a stock cube or pot)
- 2 x 400 g (28.2 oz) tins kidney beans drained and rinsed
- 2 x 400 g (28.2 oz) tins chopped tomatoes
- 0.5 tsp salt
- 0.5 tsp black pepper
- 4 tbsp coriander chopped, to garnish
To serve (optional):
- cooked rice
- grated cheese
- tortilla chips
- sour cream
- guacamole or avocado slices
- pico de gallo salsa
- easy homemade cornbread
- texas cornbread (Thermomix)
Instructions
- In a large frying pan or skillet cook the mince, onions and garlic for 4 to 5 minutes over a medium high heat, using a wooden spoon to break it up, until the meat is browned. Stir in the chilli powder, smoked paprika, ground cumin, ground coriander, dried oregano and tomato puree. Cook for 1 minute, stirring continuously.
- Transfer the meat mixture to the slow cooker. Stir in the stock, beans, tomatoes, salt and pepper. Cover and cook on low for 6 to 8 hours or high for 3 to 4 hours.
- Serve garnished with chopped coriander and your choice of optional sides.
Notes
- Optional variations:
- Spicy chilli - add chipotle paste, fresh chilli or cayenne pepper.
- Rich and deep chilli - stir in dark chocolate, cocoa powder or espresso.
- Vegetarian/vegan - replace the beef mince with lentils, mushroom and mixed beans, and the beef stock with vegetable stock.
- Extra thick chilli - mash some of the beans into the sauce and cook uncovered for the final hour.
- This slow cooker chilli con carne recipe is easily adapted if you're cooking for less or more people.
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Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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