Slow Cooker Chilli Con Carne

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a bowl of freshly cooked chilli con carne surrounded by the traditional chilli toppings

5 from 5 votes

Indulge in the richness and warmth of my slow cooker chilli con carne recipe, packed with tender chunks of meat, beans and vegetables, brimming with delicious flavours. Let this hassle-free recipe simmer all day, greeting you with enticing aromas when you return home!

Servings: portions

Author: Helen Best-Shaw

Prep Time30

Cook Time6

Total Time6 30

Ingredients

450 g stewing steak - 1
1 tbsp dripping or oil
1 onion
2 cloves garlic
2 bell peppers
pepper and salt
½ tsp chilli powder - heat and amount to taste
1 tsp ground cumin
1 tsp smoked paprika
1 tsp ground coriander
1 tsp dried mixed herbs
2 tsp cocoa
1 can tomatoes
1 can black / turtle beans
1 can kidney beans in chili sauce - 2
2 tbsp tomato puree
2 tbsp pickled jalapenos

Optional

2 tsp cornflour/corn starch - optional, to thicken at the end of cooking

Instructions

Heat the oil or dripping in a frying pan and add the beef, a few cubes at a time. Season with salt and pepper, and fry gently and slowly until browned.
As each cube is cooked, remove from the pan, place in the slower cook pot and replace with an uncooked one. Don't be tempted rush this - it can take about 15 minute.
Don't crowd the pan with too much beef; this will result in the meat steaming, rather than browning.
450 g stewing steak, pepper and salt, 1 tbsp dripping or oil
While you are cooking the beef, peel and chop the onion and garlic. Deseed, trim and cut the peppers into strips.
1 onion, 2 cloves garlic, 2 bell peppers
When all the beef is cooked, scrape the sides of the pan well with a spatula and add to the slow cooker; the scrapings will be full of flavour.
Add the rest of the oil to the pan and sauté the onions until they are reduced in size, fragrant and starting to turn golden at the edges.
Add the garlic and peppers and cook for another few minutes, then the spices, lightly season with salt and pepper and fry for another minutes or two stirring as you cook.
½ tsp chilli powder, 1 tsp ground cumin, 1 tsp smoked paprika, 1 tsp ground coriander, 1 tsp dried mixed herbs
Transfer to the slow cooker together with all the remaining ingredients.
Fill the empty can of tomatoes about a third with water, swirl it round and add to the pot. Stir well.
2 tsp cocoa, 1 can tomatoes, 1 can black / turtle beans, 1 can kidney beans in chili sauce, 2 tbsp tomato puree, 2 tbsp pickled jalapenos
Put the lid on the slow cooker and cook for 3–4 hours on high or 6–7 on low.
I usually start on high for half an hour to get the chilli up to temperature and then switch to low.
Check if your chilli needs thickening when you are getting towards the end of cooking.
Either leave the lid ajar for 20 minutes or mix teaspoonful or two of cornflour/cornstarch in a small bowl with the same volume of sauce from the chilli to form a “slurry”, before stirring it back into the chili until it thickens.
If thickening with cornflour always make the paste / slurry in a separate bowl never add the cornflour directly to the hot chilli – you will never get the lumps out.
2 tsp cornflour/corn starch

Notes

1 - Stewing or braising steak – ideally with a little fat on it. This chilli is slowly cooked for a long time so the tougher (and more flavoursome) and cheaper cuts of meat are ideal here. Beef shin would work well. for best results make sure all the pieces are the same size.
2 - Kidney beans – I love the beans that come in a chilli sauce: perfect for fuss-free cooking. If you can’t find them, use a regular can of rinsed kidney beans, give them a good rinse and add a tablespoon of your favourite chili sauce to the pot.

Storage

Fridge – Allow to cool and then store in a covered container in the fridge, where it will keep well for up to three days. The flavours will develop over time, so there is reason not to make it ahead.

Freezer – Pack into portions in stackable, sealable boxes (plastic takeaway trays are ideal) and once cool, transfer to the freezer. Keeps well for three months. Defrost and reheat on the stovetop or in the microwave.

Hints and Tips

It really is worth taking the time to fry and brown the beef for this recipe.
Chilli is far far better made in advance and given time for the flavours to develop and meld together. If you can make the day before and reheat to serve.
Make this go further by adding extra cans of beans, or more vegetables.

• Please note that the nutrition information provided below is approximate and meant as a guideline only.

• Unless stated otherwise cup conversions have been made with an online tool. For accuracy please check with your favoured conversion tool. We recommend buying inexpensive digital kitchen scales.