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!
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Why we love this recipe
- Whether you are wanting a cosy, comforting winter family dinner, or something a little more substantial in the summer months, like my slow cooker lasagna soup, slow cooker beef stroganoff and slow cooker meatballs; making chili in the slow cooker is one of those easy ‘make and forget’ dinners.
- This slow cooker chili recipe is packed with flavour – reduce the cayenne pepper if serving to younger kids or wanting to serve it to those who aren’t too keen on chilli spice (my young son loves it, but he doesn’t mind strong powerful flavours).
- It is the perfect make-ahead dinner. In fact, like a curry, the flavours really improve over time.
- This chilli recipe is perfect for making for a crowd. If you want to cater for vegetarians and vegans too, try my chilli sin carne (Vegetarian chilli) for a meat-free version.
What is chilli con carne?
Also known as chili, chilli, and chili con carne (literally, chilli with meat), this spicy meat sauce is thought to have originated along the Texas-Mexico border. Chilli con carne is supposed to have a kick, and is spicer than my Mexican beef mince.
Often made on the stove, this recipe is made in the slow cooker for ease. Just prepare and leave it to simmer away!
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Ingredient notes and substitutions
Please scroll down to the recipe card at the end of the post for ingredient quantities.
- 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!
How to make chilli con carne in a slow cooker
Please scroll down to the recipe card at the end of the post for the full recipe.
- Soften the onion in oil. If you have a slow cooker or crockpot with a saute function then use this to save on washing up, otherwise use a large frying pan. TIP: Cooking the onion slowly, over a medium heat, helps create sweet onion taste which makes a great base of flavour for the chilli. Add the chopped red pepper / capsicum and minced garlic and cook for a couple of minutes. The capsicum / pepper should begin to smell sweet.
- Turn the heat up to a medium-high heat and add the beef mince, then break it up with a spoon and cook until all the beef mince has turned from red to brown. Add the spice mix.
- Cook the spiced beef for a couple of minutes to release the flavour from the spices.
- Tip this into the slow cooker pot (if not using the sear function) along with the tinned / canned tomatoes, stock, dried oregano and salt. Stir then place the lid on the slow cooker and cook on low for 8 hours.
- 30 minutes before serving, add the drained kidney beans and dark chocolate, stir.
- Place the lid back on and cook for half an hour to heat the beans through and melt the chocolate. TIP: Adding the beans at this stage ensures that they don’t become mushy.
Serve straight away with rice, tortilla chips and your choice of toppings.
FAQ
Can you freeze chilli con carne?
Yes! Chilli con carne freezes very well. Cool completely, then spoon in to freezer proof containers. Freeze for up to 3 months and defrost in the fridge overnight. Heat until piping hot before serving.
Why fry the spices first?
Frying the spices first releases their flavour.
Do I have to brown beef mince before adding to the slow cooker?
No, you don’t have to brown the beef mince before adding to the slow cooker, however I personally think it adds extra flavour to the chilli.
My recipe tips
- Spice levels – this is a chilli con carne with a kick! Reduce the amount of cayenne pepper if you prefer a milder chilli or are serving to kids.
- Salt – Test a little of the chilli before serving and add more salt if needed.
Serving Ideas for chili
I love to have a selection of sides and toppings and then everyone can help themselves to whatever they want. It’s fun and the kids especially seem to really enjoy it!
- 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’s goes so well with the chilli!)
- Fresh coriander / cilantro.
- Chopped jalapeños (or try these pickled chillies), or if you have made this a mild chilli for younger children, stir through some chilli sauce in the portions of those family members who like the heat.
- Grated cheddar cheese.
Make ahead/storage
Fridge – leftover chili con carne will keep in an airtight container in the fridge for up to 3 days.
Freeze – cool completely then freeze for up to 3-6 months. Defrost in the fridge overnight and reheat in the microwave or on the stove top until piping hot.
Variations
- Extra vegetables – fry some sliced mushrooms, add a grated courgette / zucchini or carrot with the capsicum / pepper, or add a can of drained corn with the kidney beans.
More slow cooker recipes
I find cooking dinner in the slow cooker SO useful, here some more of our favourite slow cooker recipes:
Slow Cooker Chilli Con Carne
Author: 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!
Equipment
- Frying pan
- slow cooker or crockpot
Ingredients
- 1 tablespoon olive oil
- 1 onion diced
- 2 cloves garlic minced
- 1 red pepper / capsicum diced
- 500 g beef mince
- 2 tablespoons tomato puree
- 400 g can crushed or chopped tomatoes
- 250 ml stock / broth chicken, vegetable or beef
- 1 teaspoon dried oregano
- ½ teaspoon salt
- 410 g 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
HAVE YOU MADE THIS RECIPE?
I’d love to see your creation!
Tag me! #atmrsjoneskitchen
Tag me! @atmrsjoneskitchen
Or just leave a comment below!
Ingredients
- 1 tablespoon olive oil
- 1 onion diced
- 2 cloves garlic minced
- 1 red pepper / capsicum diced
- 500 g beef mince
- 2 tablespoons tomato puree / tomato paste
- 400 g can crushed or chopped tomatoes
- 1 c stock / broth chicken, vegetable or beef
- 1 teaspoon dried oregano
- ½ teaspoon salt
- 410 g 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
HAVE YOU MADE THIS RECIPE?
I’d love to see your creation!
Tag me! #atmrsjoneskitchen
Tag me! @atmrsjoneskitchen
Or just leave a comment below!
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
HAVE YOU MADE THIS RECIPE?
I’d love to see your creation!
Tag me! #atmrsjoneskitchen
Tag me! @atmrsjoneskitchen
Or just leave a comment below!
Viv says
This is a favourite of mine – good to know that is as delicious in a slow cooker!! Xx
Robyn says
Viv – definitely give it a go in the slow cooker!