Chilli con carne is a classic comfort food, perfect for busy days or feeding a crowd. With the ease of a slow cooker, this recipe brings together the flavors of minced beef, beans, and a rich spice blend for a meal that’s both hearty and satisfying. Whether you’re making it for a family dinner or prepping for the week, this easy slow cooker chilli is sure to become a favorite!

Why You’ll Love This Recipe

This easy slow cooker chilli con carne is a game changer for anyone who loves hearty, flavorful meals with minimal effort. Here’s why you’ll love it:

• Set and Forget: Once you’ve added the ingredients, you can leave the slow cooker to work its magic. No need to stand over the stove stirring every few minutes.

• Perfect for Batch Cooking: The recipe makes a generous batch, and it’s perfect for freezing or enjoying as leftovers. In fact, chilli often tastes better the next day!

• Affordable and Crowd-Pleasing: It’s budget-friendly, making it ideal for feeding a group without breaking the bank.

• Customizable: Adjust the level of spice to your liking, and even substitute the meat or add extra veggies to suit your dietary preferences.

Ingredients

• 500g 5% fat mince beef (ground beef)

• 1 medium red onion, diced

• 4 cloves garlic, minced

• 3 stalks celery, diced

• 400g tin chopped tomatoes

• 2 tablespoons tomato purée

• 400g tin mixed beans in chilli sauce

• 200ml beef stock (or vegetable/chicken stock)

• 1 tablespoon dried thyme

• 1 ½ teaspoons chilli powder (adjust to taste)

• 2 teaspoons cumin

• 1 tablespoon cocoa powder (or 1 small square of dark chocolate)

• 1 tablespoon smoked paprika

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

1. Brown the Beef: In a skillet, heat a tablespoon of oil over medium heat. Brown the minced beef for 5-7 minutes, breaking it up as it cooks. Add the diced onion, garlic, and celery, and cook for an additional 5 minutes until the onions are soft and fragrant.

2. Transfer to Slow Cooker: Add the browned beef mixture to your slow cooker. Pour in the chopped tomatoes, tomato purée, mixed beans, beef stock, and all the spices.

3. Cook: Set your slow cooker to low and cook for 7-8 hours. If you’re short on time, you can cook it on high for 5 hours.

4. Taste and Serve: Once the cooking time is up, taste the chilli and adjust seasoning if needed. Serve with toppings like shredded cheese, sour cream, avocado, and tortilla chips for extra flavor.

Servings and Timing

• Servings: This recipe yields about 8 servings.

• Cook Time: 7-8 hours on low or 5 hours on high in the slow cooker.

Variations

• Lower Fat: Use lean ground turkey or chicken instead of beef for a lighter version.

• Vegetarian: Skip the meat and use a plant-based beef substitute or load it up with extra beans and diced vegetables like bell peppers and zucchini.

• Extra Veggies: Add more vegetables such as diced carrots, sweetcorn, or bell peppers for an even heartier meal.

• Spicy: To make the chilli spicier, increase the chilli powder and add red pepper flakes or fresh jalapeños.

Storage/Reheating

• Storage: Leftover chilli can be stored in an airtight container in the fridge for up to 3 days. For longer storage, freeze it in a freezer-safe container for up to 3 months.

• Reheating: Reheat the chilli in a pot on the stove over medium heat, stirring occasionally, or microwave it until heated through. Add a splash of stock if the consistency thickens too much after freezing.

FAQs

1. Can I make this chilli without browning the meat?

Yes! If you prefer to skip browning the beef, simply add all the ingredients directly to the slow cooker and cook on medium for 8 hours.

2. Can I make this recipe on the stovetop?

Absolutely! You can make this chilli on the stovetop. Brown the beef, then add the remaining ingredients and simmer for 1-2 hours, stirring occasionally to prevent it from sticking to the pan.

3. What’s the best way to store leftovers?

Let the chilli cool completely before storing it in an airtight container in the fridge for up to 3 days. You can also freeze it for up to 3 months.

4. Can I use a different type of bean?

Yes, you can use kidney beans, black beans, or any other beans of your choice. Just be sure to rinse canned beans before adding them.

5. How can I make this chilli spicier?

To increase the heat, add more chilli powder, red pepper flakes, or fresh chopped jalapeños.

6. Can I add vegetables to the chilli?

Yes! Feel free to add vegetables like carrots, bell peppers, or sweetcorn for added nutrition and flavor.

7. Is it possible to make this recipe without a slow cooker?

Yes, you can cook the chilli on the stovetop. Just simmer the ingredients over medium heat for 1-2 hours, stirring occasionally.

8. What toppings can I serve with chilli?

Try topping your chilli with shredded cheddar cheese, sour cream, avocado, fresh coriander, or tortilla chips.

9. Can I use chicken or turkey instead of beef?

Yes, ground turkey or chicken can be used as a leaner alternative to beef in this recipe.

10. How do I make the chilli thicker?

If you prefer a thicker chilli, you can reduce the liquid by cooking it for a bit longer or adding a tablespoon of cornstarch mixed with water.

Conclusion

This slow cooker chilli con carne is an easy, flavorful, and versatile dish perfect for any occasion. With its rich blend of spices, tender beef, and hearty beans, it’s a crowd-pleaser that can be adjusted to suit everyone’s preferences. Whether you’re meal prepping for the week, serving a family dinner, or feeding a group, this recipe will definitely satisfy. Enjoy!