Perfect for the cooler months. This slow cooker chilli con carne is simple & easy, whilst the slow cooking brings out the flavours.
The default recipe serves 4.
- 1 large red pepper/capsicum, diced
- 2 cloves garlic, finely chopped
- 400g / 14oz tinned chopped tomatoes
- 400g / 14oz tinned red kidney beans, drained and rinsed
- 2 tbsp tomato puree (tomato paste in the US)
- 1 beef stock cube or stockpot
- 1 tbsp olive oil
- 500g / 1.1lb minced beef
- 1 onion, diced
- 30g / 1oz dark chocolate, minimum 70% cocoa (see note 1)
- finely chopped fresh coriander, to serve
- 2 tsp cumin
- 2 tsp dried oregano
- 1 tsp smoked paprika (see note 2)
- 1 large red chilli, finely diced (see note 3, 4, 5, 6)
- Add the spices, pepper, garlic, chopped tomatoes, kidney beans, and tomato puree into the slow cooker pot. Crumble over the stock cube. Mix everything together well and place on low heat and add the lid.
- Heat the olive oil in a large frying pan/skillet over medium-high heat. Add the onion and sweat until softened (about 4-5 minutes).
- Add the mince and cook, stirring regularly, until browned all over.
- Tip the mince and onion into the slow cooker, season well and stir everything together. Replace the lid and cook on low for 6-8 hours or increase the heat and cook on high for 4 hours. Stir halfway through cooking to make sure that the stock cube is well distributed through the chilli.
- Add the chocolate to the chilli and let melt. Stir to combine.
- Serve with rice and with the finely chopped coriander sprinkled on top.
- You can skip the chocolate if you prefer. However strong dark chocolate actually adds a savoury umami flavour due to its bitter notes.
- Use hot paprika if you want a lot of spice or cayenne pepper. If you want a milder chilli then use sweet paprika.
- Generally the larger the chilli, the hotter. Therefore if you are using small chillis you don’t necessarily need to use the same volume.
- Use more chillis if you want more spice, or less if you want a mild result.
- Remove the chilli seeds and the inside membrane (the paler bits) unless you want it really spicy!
- You can substitute the whole chilli for chilli powder. Add 1-3 tsp based on your heat preferences.
- Prep Time: 15 minutes
- Cook Time: 4 hours
- Category: Dinner
- Method: Slow Cooker
- Cuisine: Mexican
- Serving Size: 1
- Calories: 435
- Fat: 20g
- Carbohydrates: 25g
- Protein: 35g
Keywords: mexican, chilli con carne, british adaptation, dinner, easy, slow cooked