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slow cooker chilli con carne in a bowl with rice and corn chips, topped with grated cheese, sour cream fresh corainder.

Slow Cooker Chilli Con Carne - US Cups

Robyn
This slow cooker chilli con carne recipe with tender minced beef in a rich, flavour-packed sauce, is a delicious and easy dinner. Serve with rice or tortilla chips and your choice of toppings for a weeknight dinner that all the family will enjoy!
5 from 1 vote
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Prep Time 17 minutes
Cook Time 8 hours
Total Time 8 hours 17 minutes
Course dinner
Cuisine Mexican
Servings 4 people
Calories 342 kcal

Equipment

  • Frying pan
  • slow cooker or crockpot

Ingredients
  

  • 1 tablespoon olive oil
  • 1 onion diced
  • 2 cloves garlic minced
  • 1 red pepper / capsicum diced
  • 18 oz beef mince
  • 2 tablespoons tomato puree / tomato paste
  • 14 oz can crushed or chopped tomatoes
  • 1 c stock / broth chicken, vegetable or beef
  • 1 teaspoon dried oregano
  • ½ teaspoon salt
  • 14 oz canned kidney beans drained
  • ½ square dark chocolate

Chilli Spice Mix

  • 1 stick cinnamon or use ½ teaspoon ground cinnamon
  • 1 teaspoon cayenne pepper 1 teaspoon makes a spicy chilli. See note 1 below for spice levels.
  • 2 teaspoons smoked paprika
  • 2 teaspoons ground cumin
  • 1 bay leaf
  • Boiled rice, corn chips or jacket potato, to serve

Instructions
 

  • Cook the diced onion in the oil in a large frying pan (or saute function of close cooker / crock pot) over a medium heat for 5-7 minutes until soft.
  • Add the crushed garlic and diced pepper / capsicum and cook for 2 minutes, then tip it into the slow cooker (or remove to a plate if using saute function).
  • Turn the heat up and brown the beef mince in the same frying pan / slow cooker pan, breaking it up with a spoon. Cook for 5 minutes until browned.
  • Lower the heat to a medium heat and stir in the spice mix. Cook for 2 minutes, stirring.
  • Add the tomato puree / tomato paste and cook for 1 minute.
  • Tip the beef into the slow cooker and add the chopped tomatoes, stock, oregano and salt.
  • Cook on low for 8 hours.
  • 30 minutes before the end of cooking, add the drained kidney beans and chocolate and stir through.
  • Serve your chilli with rice, corn chips and toppings of choice (some topping suggestions are given below).
  • Store in the fridge in a covered container for up to 3 days or freeze.

Notes

Note 1: This chilli does have a spicy kick, however my 5 year old son still enjoys it, however he doesn't mind spice! If you are serving this to kids I would reduce the cayenne pepper to ¼ - ½ teaspoon, or leave it out altogether.
Serves 4-5 people, 6 if you have small children.
Beef mince – ground beef. 
Red / green pepper – capsicum or bell pepper
Tinned / canned tomatoes – I use chopped tomatoes for ease. If you prefer to use plum tomatoes, chop them up with a spoon.
Tomato puree (if you are in the UK) – concentrated tomato paste in Australia. This adds an extra depth tomato flavour to the chilli, as well as giving the chili a deep rich red colour.
Tinned kidney beans – or use tinned pinto beans.
Chilli spices – cinnamon (either a stick of cinnamon or ½ teaspoon ground cinnamon), cayenne pepper for a kick, smoked paprika for a rich slightly smoky taste, and earthy ground cumin.
Flavourings – onion and garlic (either fresh garlic cloves or 1-2 teaspoons jarred minced garlic.)
Stock – broth. Chicken, beef or vegetable stock will all work well. If you don’t have liquid stock then use a stock cube made up to the amount with boiling water.
Dark chocolate – use a 70% cocoa dark chocolate like Lindt chocolate. It sounds like it shouldn’t work, but it adds a subtle richness to the chilli. Substitute with 1 teaspoon of soft brown sugar if you prefer. Just don’t be tempted to use milk chocolate!

Serving Ideas:

With boiled rice, in jacket potatoes, with corn chips or cornbread.
Sour cream or plain yogurt.
Avocado or guacamole (or try this Venezuelan guacamole – it goes so well with the chilli!)
Fresh coriander / cilantro.
Chopped jalapeños (or try these pickled chillies).
Grated cheddar cheese.

Nutrition

Calories: 342kcalCarbohydrates: 28gProtein: 34gFat: 11gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gTrans Fat: 0.4gCholesterol: 78mgSodium: 1035mgPotassium: 1093mgFiber: 9gSugar: 8gVitamin A: 1948IUVitamin C: 52mgCalcium: 114mgIron: 7mg
Keyword slow cooker chili, slow cooker chilli, Slow cooker chilli con carne

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