Slow-Cooker Chilli Con Carne
The mince soaks up all of the flavours, and browning it first gives you a really deep rich sauce.
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.