This tasty slow cooker chilli con carne is a real family favourite, spice it up for the grownups or keep it mild for the children, however you need it!
I love to spice up my chilli with a few sliced red chillis, while my children prefer it with some grated cheese on top and some tortilla chips to dip in.
However you prefer it, chilli con carne is one of the most popular family dishes to include in your meal rotation, I know I make over and over, I am sure you do too.
Recipe origin
Chilli con carne, also known as chili con carne if you are in the USA, is supposed to have originated either in Mexico in the 1500s or in Texas. It is of course now a popular Tex-Mex dish eaten across the world.
Whether beans are included or not seems to be a contentious question to some, with some parties holding that there should be no beans in the dish!
In the UK at least it is usual to include red kidney beans in your chilli, they are one of the ingredients that makes it chilli for me, along with the chilli of course.
Recipe tips
- I like to use mild chilli powder in the main dish then add more spice to my helping with some sliced red chillis after serving.
- Add in some more vegetables – green peppers, a tin of sweetcorn, even mushrooms work well.
- If your family isn’t keen on red kidney beans, swap them for another type of bean (cannellini beans/white kidney beans are good) or even a tin of baked beans.
- Serve with sour cream on the side to help cool it down if children or guests find it too spicy.
- Children might like to have stand and stuff tortilla boats on the side which they can fill with the chilli.
- Grated cheese, cucumber and lettuce can be served on the side with tortilla wraps to make individual chilli wraps.
- If you don’t have all the individual spices just use a chilli packet mix instead (these do work out more expensive though overall!).
Browning the beef
Making chilli con carne in the slow cooker is so easy, I just fry off the minced beef, then throw the ingredients into the pot.
If you don’t brown your beef first then the texture of the finished dish can be really mushy, so I always brown the beef in a hot (dry) frying pan first for best results. If you are short on time then you could try skipping the browning of the meat too!
Ingredients
- minced beef (ground beef) – I use lean mince
- onion
- red pepper
- garlic
- passata
- tomato puree
- cumin
- paprika
- chilli powder
- red kidney beans – I use kidney beans in chilli sauce
- beef stockpot or stock cube
Step by step
- Fry the mince in a dry pan until fully browned.
- Add the ingredients to the slow cooker, onion, garlic and pepper first, then the browned mince, then the passata, red kidney beans and spices.
- Mix well, then put on the lid.
- Cook on high for 4-5 hours, or on low for 7-8 hours.
Recipe variations
- Instead of serving it with rice, chilli is also delicious in a jacket potato. This works well if you are having chilli leftovers on a second day, or have frozen a portion.
- Chilli is often served with cornbread in the USA. This slow cooker cornbread from Fuss Free Flavours would be ideal.
- In Cincinnati they eat chilli with spaghetti – my children love spaghetti so I bet they would love it served that way!
- Chilli nachos are delicious, these leftover chilli nachos from The Dinner Shift look amazing.
FAQ
You can but your chilli dish will have a better texture if you brown the mince first. The slow cooker will of course cook raw mince.
8 hours on low or 4-5 hours on high.
Yes, you can freeze it for up to 6 months. It is best to freeze it in tubs in portions and to make sure it is well sealed to prevent freezer burn.
No, the slow cooker doesn’t reach a safe temperature quickly enough. Always reheat in a saucepan on the hob/stovetop, in the oven or in the microwave, ensuring the chilli is piping hot before serving.
If you like this
… you might also like these other (mainly) beef slow cooker dishes
- slow cooker bolognese sauce
- slow cooker shepherds pie
- slow cooker brisket chilli
- slow cooker beef and chorizo casserole
- slow cooker beef curry
Recipe
Slow Cooker Chilli con Carne
Ingredients
- 500 g minced beef (ground beef) 5% fat, lean
- 1 brown onion
- 1 red pepper
- 2 cloves garlic
- 500 g passata
- 3 tbsp tomato puree
- 1 tsp cumin
- 1 tsp paprika
- 1 tsp chilli powder
- 400 g red kidney beans in chilli sauce
- 1 beef stockpot or stock cube
Equipment
Instructions
- Fry the mince in a dry pan until fully browned.
- Add the ingredients to the slow cooker, onion, garlic and pepper first, then the browned mince, then the passata, red kidney beans and spices.
- Mix well, then put on the lid.
- Cook on high for 4-5 hours, or on low for 7-8 hours.
Notes
- I like to use mild chilli powder in the main dish then add more spice to my helping with some sliced red chillis after serving.
- Add in some more vegetables – green peppers, a tin of sweetcorn, even mushrooms work well.
- If your family isn’t keen on red kidney beans, swap them for another type of bean (cannellini beans/white kidney beans are good) or even a tin of baked beans.
- Serve with sour cream on the side to help cool it down if children or guests find it too spicy.
- Children might like to have stand and stuff tortilla boats on the side which they can fill with the chilli.
- Grated cheese, cucumber and lettuce can be served on the side with tortilla wraps to make individual chilli wraps.
- If you don’t have all the individual spices just use a chilli packet mix instead (these do work out more expensive though overall!).
- Instead of serving it with rice, chilli is also delicious in a jacket potato. This works well if you are having chilli leftovers on a second day, or have frozen a portion.
- Chilli is often served with cornbread in the USA. This slow cooker cornbread from Fuss Free Flavours would be ideal.
- In Cincinnati they eat chilli with spaghetti – my children love spaghetti so I bet they would love it served that way!
- Chilli nachos are delicious, these leftover chilli nachos from The Dinner Shift look amazing.
Jayne says
I made this yesterday and it was very tasty. I used baked beans and smoked paprika as it was what I had. Really nice depth of flavour. I browned the meat as suggested and it worked really well. I am new to slow cooking but will definitely be trying some more of your recipes. I am really enjoying the depth of flavour and ease of slow cooking.
bakingqueen74 says
brilliant, so glad to hear this Jayne!