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slow cooker chilli con carne, served with rice, fresh coriander and chilli

Slow Cooker Chili con Carne

A cozy, hearty, family-friendly slow cooker chili con carne recipe — easy to make, full of flavour, and perfect served with rice.
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Prep Time 15 minutes
Cook Time 6 hours
Servings: 6
Course: Main Course
Cuisine: Mexican
Ingredients Equipment Method Notes

Ingredients
  

  • 500 g 1 lb beef mince
  • 1 large onion finely chopped
  • 2 cloves garlic minced
  • 2 bell peppers diced
  • 1 –2 fresh chilies finely chopped (optional)
  • 2 x 400g tins chopped tomatoes
  • 2 tbsp tomato purée
  • 1 x 400g tin kidney beans drained & rinsed
  • 1 x 400g tin mixed beans or black beans, drained & rinsed
  • 250 ml 1 cup beef stock
  • 1 tsp ground cumin
  • 1 tsp smoked paprika
  • 1 tsp dried oregano
  • 1 tsp ground coriander
  • 1 –2 tsp chili powder to taste
  • 1 tsp sugar or 1 square dark chocolate
  • Salt & black pepper
  • Olive oil for browning
  • Optional toppings:
  • Steamed rice
  • Grated cheddar cheese
  • Sour cream
  • Fresh coriander

Equipment

  • Slow Cooker
  • Frying Pan

Method
 

  1. Heat oil in a pan. Brown the beef mince until no longer pink. Transfer to the slow cooker.
  2. Sauté onion, garlic, and peppers for 3–4 minutes. Add to the slow cooker.
  3. Stir in chopped tomatoes, tomato purée, both beans, beef stock, sugar (or chocolate), and all spices. Season with salt and pepper.
  4. Mix well, cover, and cook on low for 6–8 hours or high for 3–4 hours.
  5. Taste and adjust seasoning before serving.
  6. Serve hot with rice, cheese, and sour cream.

Notes

Leftovers keep beautifully for up to 3 days in the fridge.
Add extra vegetables such as carrots, courgettes, or sweetcorn for more goodness.
Swap the beef mince for turkey or go vegetarian with lentils and extra beans.