Slow Cooker Chilli Con Carne {Easiest EVER Recipe!}

Slow cooker Chilli Con Carne topped with cheese and chillis, without the lid on.

4.97 from 204 votes

Slow Cooker Chilli Con Carne {Easiest EVER Recipe!}

Chilli Con Carne is a classic dish that so many of us turn to time and time again, but have you tried the slow cooker version?! So good, so easy.

Prep Time5

Cook Time6

Total Time6 5

Course: Main Course

Cuisine: Mexican

Servings:

Author: Sarah Rossi

Ingredients

For the slow cook

750 g Lean beef mince
1 Onion Peeled and chopped
800 g Chopped tomatoes
800 g Kidney beans Drained and rinsed
75 g Tomato puree
2 Beef stock cubes
3 tsp Ground cumin
1 tsp Cayenne Pepper
2 tsp Dried oregano
4 tsp Garlic granules
Sea salt and freshly ground black pepper
25 g Dark chocolate 70% cocoa type

Before serving

2 Green peppers Cut into medium-sized chunks

Metric - Imperial

Instructions

Put all of the slow cook ingredients (apart from the peppers) into the slow cooker and cook for 6 hours on HIGH or 8 hours on LOW.
Add peppers about 30 minutes before the end of cooking.

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Notes

Mince: Try and use the low fat (5%) option if you can. This will the finished dish being too fatty, as none will be cooking off like it might in a pan.

Onions and garlic: I like to use pre chopped, frozen to save time where I can.

Stock cubes: No need to add any additional liquid, just the cubes themselves.

Peppers: I use green peppers but any colour is fine. You can also use frozen peppers. Remember to add these in about 30 minutes before the end of cooking.

Canned Tomatoes and Kidney Beans: For one batch of the recipe, this is usually 2 cans of each. Check the weight on your cans.

Nutrition