A super easy dump and go recipe for Slow Cooker Chilli Con Carne – this rich and tasty Mexican style chilli is always a crowd pleaser!
You just can’t beat a great big panful of beef chilli when it comes to feeding a crowd. It’s a low cost way to make sure everyone is well-fed!
A slow cooker chilli con carne is great for serving at parties, bonfires or big family gatherings. You can make it ahead of time so that’s it’s bubbling away ready to serve.
Just add all your favourite Mexican side dishes and tuck in!
Great Reasons To Make Our Slow Cooker Beef Chilli Recipe
√ Low cost recipe – easy to bulk up to feed more people when needed
√ Super easy to prepare and cook – just dump & go!
√ Tasty, delicious way to feed a crowd – easy to double or triple the recipe too!
√ Healthy and counts towards your 5-a-day!
√ You can make ahead and reheat – or make a double batch and freeze some for another day.
Equipment Needed
- Chopping board
- Sharp vegetable knife
- Cooking spoon
- Tablespoon
- Teaspoon
- Slow cooker
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Slow Cooker Chilli Con Carne Ingredients
You’ll just need a handful of ingredients to make this delicious chilli slow cooker recipe
- 1kg minced beef
- 2 red onions – diced
- 1 red pepper – diced
- 2 sticks celery – sliced
- 800g – chopped tomatoes – we use Polpa tomatoes which are really finely chopped so make a nice smooth sauce.
- 400g black beans – canned – you can swap this for kidney beans if you prefer
- 2 tsp chipotle paste – we use Gran Luchito Chipotle Paste which is super spicy so you only need a little to pack a really big flavour! Feel free to add more/less as you like.
- 1 tbsp cocoa powder
- 1 tbsp smoked paprika
- 2 tsp dried oregano
- 1/2 tsp garlic powder
- Pinch salt
- Pinch cracked black pepper
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How To Make Chilli Con Carne In A Slow Cooker
You’ll just love this dump and go recipe – seriously easy cooking!
Step One – preheat the slow cooker
- Preheat the slow cooker to low for a cooking time of 6-8 hours. Or high for a cooking time of 4 hours.
Step Two – put all the slow cooker chilli con carne ingredients into the slow cooker bowl
- Add the mince, chopped tomatoes, celery, onions, peppers, black beans, herbs and spices into the bowl. Season with salt and black pepper.
- Mix everything together thoroughly. Then put the bowl into the slow cooker and cook on low for 6-8 hours or high for 4 hours.
Cooks Note! If you’re family chilli recipe needs thickening at the end of cooking you can do this easily with cornflour and water.
- add 2 tsp of cornflour to a small cup or bowl.
- add in 2 tbs of water and mix the cornflour into a paste
- pour this paste into the stew, mix well and cook for a few minutes until the stew is thicker.
- you can repeat this if required until the stew is as thick as you’d like it to be
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What To Serve With Slow Cooker Chilli Con Carne
Our delicious, rich and smoky beef chilli goes great with loads of different side dishes – below are our tried and tested favourites!
- Plain boiled rice
- Homemade garlic bread rolls
- Crusty bread
- Nachos
- Buttery corn cobs
Make your family’s mealtimes more interesting with one of our mouthwatering beef mince recipes
Make Chilli In The Slow Cooker Your Way
Feel free to mix this recipe up any way you like and add your own twist! We’ve popped some tasty ideas below to get you started!
- Go Vegetarian – switch the beef mince for plant based mince, or for an extra can of black beans and a couple of cans of lentils.
- Make Turkey Chilli – swap out the beef mince for lower fat turkey breast mince instead for a healthier twist.
- Add more vegetables – bulk the chilli up with more vegetables – try mushrooms, sweet potatoes or cans of corn to stretch the meal further.
How can I make chilli milder?
You can use a mild chilli powder in place of the chipotle paste or and use smoked paprika to flavour your chilli instead for a smoky, mild flavour. You can also serve it with a good dollop of natural yogurt or sour cream to take the edge off the heat.
Can I make chilli con carne in advance?
Yes, in fact it tastes even better made in advance, it gives all the spices and flavours time to really marinate. You can make this the day before you want to eat it, or make and freeze for another day.
How do I freeze beef chilli?
Just cool the beef chilli down as quickly as you can (within 2 hours of cooking) and then put into a freezer safe container or freezer bag, label and store in the freezer for up to 3 months.
How To Use Up Leftover Chilli
There’s loads of tasty ways to use up leftover slow cooker chilli!
- Use it to stuff jacket potatoes
- Stuff it into fajitas, quesadillas or tacos
- Use it up in a toasted sandwich or cheese melts.
- Mix it into cooked rice and make an easy dirty rice recipe – scatter over some cheese
- Serve it with your favourite pasta or mashed potatoes.
- Turn leftovers into an epic Mexican Cottage Pie
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Love Slow Cooker Dump And Go Recipes? Try These!
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Slow Cooker Chilli Con Carne
A delicious and super easy slow cooker dump recipe for a lusciously rich beef chilli.
Ingredients
- 1kg beef mince
- 2 red onions - diced
- 1 red pepper - diced
- 2 sticks celery - sliced
- 800g chopped tomatoes
- 400g black beans
- 2 tsp chipotle paste (add more for extra spiciness)
- 1 tbsp cocoa powder
- 1 tbsp smoked paprika
- 2 tsp dried oregano
- 1/2 tsp garlic powder
- pinch salt
- pinch black pepper
Instructions
- Preheat the slow cooker to low for a cooking time of 6-8 hours. Or high for a cooking time of 4 hours.
- Add the mince, chopped tomatoes, celery, onions, peppers, black beans, herbs and spices into the bowl. Season with salt and black pepper.
- Mix everything together thoroughly. Then put the bowl into the slow cooker and cook on low for 6-8 hours or high for 4 hours.
Nutrition Information:
Yield:
8Serving Size:
1Amount Per Serving: Calories: 447Total Fat: 22gSaturated Fat: 8gTrans Fat: 1gUnsaturated Fat: 11gCholesterol: 111mgSodium: 158mgCarbohydrates: 21gFiber: 7gSugar: 5gProtein: 40g
Nutritional content will vary depending on the exact ingredients you use and how careful you are with measuring - this nutritional information is given as a general guide only and may not be accurate - you should always calculate your own nutritional information especially if you have specific dietary requirements.
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