Slow-Cooker Chilli Con Carne

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I found this slow-cooker chilli con carne recipe on the Olive magazine website when I'd been looking at other slow-cooker recipes.   I really enjoy chilli con carne and liked the idea of making it in the slow-cooker.   The ingredients list is interesting, especially the addition of dark chocolate, lager and Worcestershire sauce, along with plenty of herbs and spices! 

The end result is a really delicious chilli - the mince soaks up all of the flavours of the ingredients, and browning it first gives you a really deep rich sauce. 

Tips

• The original recipe also includes ingredients and instructions for making a jalapeño cheddar cornbread - I didn't make this as there's a cornbread recipe here on Felly Bull that's delicious - see the link below if you fancy trying it!
• This slow-cooker chilli con carne recipe is easily reduced if you're cooking for less people.
• Leftovers can also be frozen in airtight containers.   Defrost thoroughly and reheat in a pan on the hob or in a suitable dish in the microwave. 

Other Recipes

You might also like to try:

• beef dishes
• beef brisket chilli con carne (thermomix - tm6 only)
• texas cornbread (thermomix)
• slow-cooker dishes

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Ingredients

• 750g beef mince
• 2 large onions, finely chopped
• 2 green chillies, finely chopped
• 1 tbsp garlic salt
• 1 tbsp celery salt
• 2 tsp hot smoked paprika
• 2 tsp ground cumin
• 1 tsp ground cinnamon
• 1 tbsp mild chilli powder
• 0.5 tsp ground allspice
• 2 tsp dried oregano
• 2 bay leaves (optional)
• 3 x 400g tins chopped tomatoes
• 2 tbsp tomato purée
• 2 tbsp soft dark brown sugar
• 3 tbsp cider vinegar
• 100ml beef stock
• 330ml lager
• 1 tbsp Worcestershire sauce
• 25g dark chocolate
• 400g tin kidney beans, drained and rinsed
• 400g tin black beans, drained and rinsed

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Instructions

1. Heat a large frying pan then fry the mince in batches making sure each batch is well browned with some crispy bits (2 to 3 batches – around 5 to 7 mins each). Tip each batch into the slow cooker when finished.
2. Add all the other ingredients except the beans and cook on high for 4 hours (or low for 8 hours). Then, add the beans and cook for another 30 minutes.

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Slow-Cooker Chilli Con Carne

Deborah

Print Recipe Pin Recipe

Prep Time 10 mins

Cook Time 4 hrs 45 mins

Course Main, Main Course

Cuisine Mexican

Servings 8 people

Ingredients

  

• 750g beef mince
• 2 large onions finely chopped
• 2 green chillies finely chopped
• 1 tbsp garlic salt
• 1 tbsp celery salt
• 2 tsp hot smoked paprika
• 2 tsp ground cumin
• 1 tsp ground cinnamon
• 1 tbsp mild chilli powder
• 0.5 tsp ground allspice
• 2 tsp dried oregano
• 2 bay leaves (optional)
• 3 x 400g tins chopped tomatoes
• 2 tbsp tomato purée
• 2 tbsp soft dark brown sugar
• 3 tbsp cider vinegar
• 100ml beef stock
• 330ml lager
• 1 tbsp Worcestershire sauce
• 25g dark chocolate
• 400g tin kidney beans drained and rinsed
• 400g tin black beans drained and rinsed

Instructions

 

• Heat a large frying pan then fry the mince in batches making sure each batch is well browned with some crispy bits (2 to 3 batches – around 5 to 7 mins each). Tip each batch into the slow cooker when finished.
• Add all the other ingredients except the beans and cook on high for 4 hours (or low for 8 hours). Then, add the beans and cook for another 30 minutes.

Notes

• The original recipe also includes ingredients and instructions for making a jalapeño cheddar cornbread - I didn't make this as there's a cornbread recipe here on Felly Bull that's delicious - see the link below if you fancy trying it!
• This slow-cooker chilli con carne recipe is easily reduced if you're cooking for less people.
• Leftovers can also be frozen in airtight containers.   Defrost thoroughly and reheat in a pan on the hob or in a suitable dish in the microwave. 

 

You might also like to try:

• beef dishes
• beef brisket chilli con carne (thermomix - tm6 only)
• texas cornbread (thermomix)
• slow-cooker dishes

Keyword beef mince, chilli con carne, slow cooker