Slow cooker chilli con carne

This recipe for Slow Cooker Chilli Con Carne is delicious, easy to make, and great for mid-week meals or batch cooking.

Chilli con Carne will be familiar to many people. Especially those who own a slow cooker, as this is the first dish they make. The word can be made quickly and still has a lot of flavor.

Where does the chili recipe originate from?

Chilli con Carne is a Spanish term that means “chilli and meat.” It was originally a basic Mexican stew prepared by the Mexican communities in the southern USA. Today, it is one of the most popular South American dishes.

Chilli con Carne can be adapted to suit a variety of tastes, but it is also widely used in its original form. You can use it as a filling for enchiladas or wraps and even jacket potatoes. It’s even great on pizza.

It’s a great idea to make a large pot and save it for later!


My recipe is a classic chili recipe that contains beef, spices, and kidney beans. I add extra vegetables to increase nutrition and flavor.

To please everyone, including our toddler, I make my chili with a medium level of spice. You can choose to use more cayenne or chili, depending on your preference.

Chilli peppers are made up of:

  • Paprika – adds a beautiful spicy, peppery, and mildly sweet flavor to chili. Try to find Hungarian Paprika for the best results.
  • Smoked Paprika – gives a wonderful depth of flavor.
  • Chilli Powder – contains paprika, cumin, oregano, garlic, and cayenne pepper.
  • Cumin is a bitter, aromatic spice that’s popular in Mediterranean cooking and Egyptian cuisine.
  • You can also add some chorizo and cured meat to your chili con carne if you have any leftovers. This was a recipe we tried on a holiday with some friends who were willing to guinea-pigs. It added a lovely smoky flavor to the sauce.

What do you serve with chili?

  • What about slow cooker Chilli Con Carne? You can serve it with some rice, a bit of soured cream, or crispy tortilla chips.
  • Do you use chili in your recipes? Fill soft tortilla wraps up with chili and roll them, then sprinkle on cheese and salsa. Grill for a couple of minutes. This is a great weekend lunch.

Can I freeze leftover CROCKPOT CHILLI con CARNE?

  • Slow cooker Chilli Con Carne is easily stored in the refrigerator for up to two days or in bulk in the freezer for up to three months. Enjoy! Defrost in the fridge overnight, then reheat to a piping-hot temperature.


    • ▢ 500 g minced meat
    • ▢ 400 g chopped tomatoes canned
    • ▢ 400 g kidney beans canned, drained
    • ▢ One large white onion
    • ▢ Red pepper capsicum
    • ▢ Two minced garlic cloves
    • ▢ 4 tbsp tomato paste
    • ▢ One beef cube
    • ▢ Water for stock: 150 ml
    • ▢ Oregano, 1 tsp
    • ▢ Freshly chopped or dried coriander, 2 tsp.
    • ▢ 2 Bay Leaves
    • ▢ Cumin 2 tsp
    • ▢ 2 tsp Hot chilli powder
    • ▢ 1 1/2 tsp sweet paprika
    • ▢ 1 tsp smoked paprika
    • ▢ 1 tsp Worcestershire sauce
    • ▢ Dark brown sugar, 1/2 tsp
    • ▢ 1 tsp salt salt flakes
    • ▢ 1/2 tsp black pepper ground
    • ▢ 3 tbsp corn or wheat flour
    • ▢ 1 tbsp of oil
    • ▢ Add one red chili pepper to the recipe for extra heat.


      • Add the minced beef to the pan with the red pepper, onion, and 1 tbsp oil. Stir well to separate. Add the spices, oregano, and coriander to the pan and cook until it is brown. Transfer the meat to the slow cooker.
      • If you want more heat, dice up the chili and crush the garlic cloves. Add the tomato paste with the garlic to the slow cooker. Sprinkle the flour over with the salt, pepper, and sugar, and mix well.
      • Pour the stock cubes over the meats and vegetables. Add the kidney beans, tomatoes, Worcestershire sauce, and bay leaves. Stir everything well to ensure that it is all covered with liquid.
      • Replace the lid, and cook at a high temperature for 4 hours.
      • Once the chicken is cooked, serve it with rice and sprinkle coriander.


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