Simple Chilli Con Carne Slow Cooker Recipe

This has to be my all time favourite slow cooker meal and it’s a regular feature on our meal plan. A simple chilli is such a versatile meal – serve with rice, nachos, in wraps – however you like. It’s a great one pot meal to cook in bulk and freeze and tastes even better once frozen and reheated.

I love using beef mince in the slow cooker. It holds together well, soaks up so many flavours and is super cheap too. So many of our favourite easy slow cooker recipes are made with minced beef – but they can be easily switched up to use alternative mince products.

Can you vary this chilli con carne slow cooker recipe?

This slow cooked beef chili con carne recipe could be made using quorn mince, lamb mince or any other mince you feel like instead of the traditional ground beef. You can also add any other vegetables you like to – red peppers and mushrooms work well.

If you’re making this for the whole family, go easy on the crushed red chillies, chilli flakes or chilli powder. You can always add some chilli sauce to your plate after to give an extra spicy kick but you don’t want to overdo it for the children. Slow cooker chili is so full of flavour, so versatile and something that everyone seems to love.

How do you serve beef chilli?

We enjoy this slow cooker chilli served in a dish in the middle of the table alongside rice, salad, nachos or tortilla chips, guacamole, refried beans, grated cheese, black beans, soured cream, salad, diced tomatoes and maybe even some tortillas or pitta breads too. The kids love the extras – we can’t forget the sour cream!

It’s fantastic to eat family style, everyone tucking in, and such a hearty meal to enjoy surrounded by friends. It’s such a social dish to enjoy – especially when you don’t really feel like cooking and a fantastic kind of comfort food too.

If you’re looking for more recipe inspiration why not try our Slow Cooker Beef Rogan Josh, Slow Cooker Lasagne or Slow Cooker ‘Lazy’ Cottage Pie? You can see all our recipes to date here.

So here’s our delicious Slow Cooker Beef Chilli Recipe:

Ingredients

• Spray oil
• 500 g mince beef
• 1 onion chopped
• 2 garlic cloves finely chopped (although I swear by this stuff, I haven’t bought an actual garlic bulb in years!)
• 1 teaspoon smoked paprika
• 1/2 teaspoon of crushed dried chillies or chili powder to taste.
• 1 teaspoon ground cumin
• 1 tablespoon plain flour
• 400 g can chopped tomatoes
• 410 g can red kidney beans drained
• 150 ml beef stock

Instructions

• Heat a frying pan and spray with oil. Add the raw mince and onion and fry until browned.
• Stir in the garlic, paprika, chillies and cumin and cook for a couple of minutes. Stir in the flour. Mix in the tomatoes, kidney beans and stock and then pour the mixture into the slow cooker pot.
• Cover with the lid and cook on low for 8-10 hours.

If you’d like to pin or print the Slow Cooker Beef Chilli Recipe for later you can do so below. Enjoy!

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Slow Cooker Beef Chilli Recipe

This has to be my all time favourite slow cooker meal. Chilli is such a versatile meal – serve with rice, nachos, in wraps – however you like. It’s great to cook in bulk and freeze and tastes even better once frozen and reheated.

Course Main Course

Cuisine Mexican

Keyword mince, slow cooker

Prep Time 10 minutes minutes

Cook Time 8 hours hours

Servings 4 servings

Calories 449kcal

Ingredients

• Spray oil
• 500 g mince beef
• 1 onion chopped
• 2 garlic cloves finely chopped (although I swear by this stuff, I haven’t bought an actual garlic bulb in years!)
• 1 teaspoon paprika
• 1/2 teaspoon of crushed dried chillies
• 1 teaspoon ground cumin
• 1 tablespoon plain flour
• 400 g can chopped tomatoes
• 410 g can kidney beans drained
• 150 ml beef stock

Instructions

• Heat a frying pan and spray with oil. Add the mince and onion and fry until browned.
• Stir in the garlic, paprika, chillies and cumin and cook for a couple of minutes. Stir in the flour. Mix in the tomatoes, kidney beans and stock and then pour the mixture into the slow cooker pot.
• Cover with the lid and cook on low for 8-10 hours.

*Note: Nutritional information is estimated, based on publicly available data. Nutrient values may vary from those published.